This Healthy Chocolate Zucchini Bread is a tasty treat that hides some veggies! It’s moist, chocolatey, and you won’t even notice the zucchini in there.
Trust me, it’s a win-win! Kids love it, and so do adults. I enjoy it as a quick breakfast or a sweet snack, and it makes the kitchen smell amazing! 🍞🍫
Key Ingredients & Substitutions
Whole Wheat Flour: This flour adds fiber and makes the bread healthier. You can substitute with all-purpose flour, but the texture might be slightly different. For gluten-free, try almond flour or a gluten-free baking mix.
Cocoa Powder: Unsweetened cocoa powder brings the chocolate flavor without added sugar. You could substitute with carob powder if you want a caffeine-free option.
Coconut Sugar: This gives a subtle caramel taste and is less processed. You can replace it with brown sugar or regular granulated sugar, but it may alter the flavor slightly.
Unsweetened Applesauce: It adds moisture and sweetness. If you don’t have applesauce, you can use mashed bananas or even yogurt. Just adjust the sweetness level!
Zucchini: Fresh grated zucchini adds moisture without a strong flavor. If zucchini isn’t available, grated carrots can work too, giving a different twist.
Dark Chocolate Chips: They make the bread extra delicious! You can use semi-sweet or even milk chocolate for a sweeter taste. If you want to reduce sugar, try dark chocolate chunks as they have less sweetness.
How Do I Ensure My Zucchini Bread is Moist and Not Soggy?
The key to a moist zucchini bread without it being soggy is to properly prepare the zucchini. Here’s how:
- Grate the zucchini using a box grater. You want it to be finely grated for even mixing.
- After grating, place the zucchini in a clean kitchen towel and twist it to squeeze out excess moisture. This is crucial to avoid a watery batter.
- Don’t skip the cooling step! Allow the bread to cool in the pan for 10 minutes, then fully on a wire rack. This helps prevent sogginess at the bottom.
By following these tips, you’ll have a deliciously moist chocolate zucchini bread that everyone will enjoy! Happy baking!
How to Make Healthy Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup coconut sugar or brown sugar
- 2 large eggs
- ½ cup unsweetened applesauce
- ¼ cup olive oil or melted coconut oil
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- ½ cup dark chocolate chips (optional)
Time Estimate:
This recipe will take about 15 minutes to prepare and then 50-60 minutes to bake. Plan for some cooling time as well, about 10 minutes in the pan and then on a wire rack before slicing. In total, you’ll need just under 1.5 hours to enjoy your delicious Healthy Chocolate Zucchini Bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing it or lining it with parchment paper. This will help your bread release easily once baked.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt. This ensures that all dry ingredients are well combined and will help the bread rise evenly.
3. Combine the Wet Ingredients:
In another bowl, lightly beat the eggs. Then, add the coconut sugar, applesauce, oil, and vanilla extract. Mix everything together until well combined and smooth.
4. Combine Wet and Dry Ingredients:
Now, it’s time to bring the two mixtures together! Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Remember, don’t overmix; it’s okay if there are a few small lumps!
5. Add the Zucchini and Chocolate Chips:
Fold in the grated zucchini (make sure you’ve squeezed out the excess moisture!) and the chocolate chips (if you’re using them). This will make your bread moist and add extra chocolatey goodness!
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes. To check if it’s done, insert a toothpick into the center of the bread; if it comes out clean, it’s ready!
7. Cool Down:
Once baked, take the loaf out of the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing into it.
Now enjoy your moist, chocolatey, and healthy zucchini bread! It’s perfect for breakfast, a snack, or even dessert!
Frequently Asked Questions (FAQ)
Can I Use Other Sweeteners Instead of Coconut Sugar?
Absolutely! You can substitute coconut sugar with brown sugar or white granulated sugar. Just keep in mind that this may slightly alter the flavor, but the bread will still be delicious!
How Do I Properly Squeeze Zucchini to Remove Moisture?
Grate the zucchini first, then place it in a clean kitchen towel or cheesecloth. Gather the edges of the towel and twist it to squeeze out the excess moisture. This step is crucial to prevent a soggy bread!
Can I Make This Recipe Vegan?
Yes! To make this bread vegan, you can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) or unsweetened applesauce (¼ cup per egg). The bread will still turn out wonderfully!
What’s the Best Way to Store Leftovers?
Once cooled, store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
