This Healthy Chocolate Zucchini Bread is a wonderfully moist treat that sneaks in some veggies—yes, zucchini! It combines rich cocoa and a touch of sweetness for a guilt-free dessert.
Honestly, who would guess there’s zucchini in there? It’s my little secret! I love making this bread and having it for breakfast. It feels like a treat but is packed with goodness!
Key Ingredients & Substitutions
Whole Wheat Flour: This flour adds fiber and a nutty flavor. If you need a gluten-free option, you can swap it for almond flour or a gluten-free all-purpose blend.
Cocoa Powder: Unsweetened cocoa brings rich chocolate flavor. If you’re out of cocoa, Dutch-processed cocoa can be a good alternative, giving a smoother taste.
Coconut Sugar or Brown Sugar: Both sweeteners work well here. For a lower-calorie option, use a sugar substitute like stevia or monk fruit sweetener. Adjust the quantity based on the sweetener’s strength.
Greek Yogurt: This adds moisture and protein. If you’re dairy-free, your favorite plant-based yogurt can replace it. Just ensure it’s unsweetened.
Grated Zucchini: Zucchini keeps the bread moist. Make sure to squeeze out excess moisture using a clean kitchen towel for the best results. You could also use carrots in a pinch!
How Do I Properly Incorporate Wet and Dry Ingredients?
Mixing wet and dry ingredients correctly ensures a well-textured bread. Start by whisking dry ingredients in one bowl and wet in another. Here’s the method:
- Mix the dry ingredients until combined. This helps distribute the leavening agents.
- In another bowl, combine the eggs, sugars, and wet ingredients until smooth.
- Gently fold the wet ingredients into the dry. Don’t overmix—stir until just combined. A few lumps are okay!
This method keeps the bread light and fluffy, so it rises beautifully. Happy baking!
Healthy Chocolate Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ⅓ cup coconut sugar or brown sugar
Wet Ingredients:
- 2 large eggs
- ¼ cup plain Greek yogurt
- ¼ cup unsweetened applesauce
- 1 tsp vanilla extract
Additional Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup dark chocolate chips (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and about 50-60 minutes of baking time. Once baked, let it cool for a bit, which adds about 10 more minutes. In total, you’re looking at around 1 hour and 15 minutes to get this delicious zucchini bread ready!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, you can prep your loaf pan. Grease it lightly or line it with parchment paper for easy removal later.
2. Prepare the Dry Ingredients:
In a large bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt. This mix will help ensure everything is evenly distributed when you mix the wet ingredients in.
3. Mix the Wet Ingredients:
In another bowl, beat the eggs together with the coconut sugar until the mixture is smooth and combined. Add the Greek yogurt, applesauce, and vanilla extract, and mix everything well. This step adds moisture and richness to the bread!
4. Combine Wet and Dry Ingredients:
Now, pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; it’s okay if a few lumps remain. Over-mixing can make the bread dense, so keep it light!
5. Fold in Zucchini and Chocolate Chips:
Gently fold in the grated zucchini and chocolate chips (if you’re using them). The zucchini adds moisture and a hidden serving of veggies!
6. Time to Bake:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 50-60 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, you’re good to go!
7. Cool and Slice:
Once baked, let the bread cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. After it cools, slice it up and enjoy your healthy, delicious chocolate zucchini bread!
Happy baking and enjoy every slice of this delightful treat!
FAQ for Healthy Chocolate Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can absolutely use frozen zucchini! Just make sure to thaw it completely and squeeze out any excess moisture with a clean kitchen towel before adding it to the batter. This will help maintain the right texture in your bread.
Can I Substitute the Whole Wheat Flour?
Yes! If you prefer a lighter option, you can substitute with all-purpose flour. For a gluten-free variation, use a gluten-free all-purpose blend, but you may need to adjust the liquid slightly.
How Should I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week or freeze slices for up to 3 months. Just wrap them tightly in plastic wrap or foil and place them in a freezer bag!
What Can I Use Instead of Eggs?
If you’re looking for an egg alternative, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg. Another option is to use a flax egg; mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens!
