This healthy Chocolate Zucchini Bread is super soft, moist and so loaded with chocolatey goodness, you would never know there is zucchini in this! This decadent zucchini loaf makes a really great breakfast option that is made with amazing ingredients. Kids love it too!
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Before You Get Started
- I used my food processor to easily shred the zucchini.
- Replace the all purpose flour for gluten free flour to make this healthy chocolate zucchini bread gluten free.
- Resist the urge to slice into it right away. Let it cool completely before slicing it or the bread can crumble.
- Use your favorite type of chocolate. I like using semi sweet chocolate chips however dark chocolate chunks or even peanut butter chips can be added.
What makes this Chocolate Zucchini Bread healthier?
- Greek Yogurt: Instead of adding oil I use Greek yogurt to keep the bread soft and moist. Sour cream can be substituted if you have that on hand.
- Less Sugar: I add less brown sugar than my typical zucchini bread recipe. You can also substitute the light brown sugar for honey or maple syrup.
- Flax Seed: I add flax seed to the bread for added fiber.
- Less Flour: Only 1 cup of flour gets added to this bread. You can always substitute gluten free flour or a mix of almond flour or coconut flour.
Ingredients For This Healthy Recipe
- Zucchini: the star ingredient for this recipe. It’s also what keeps the bread moist and super tender.
- Flour: this recipe calls for a lot less flour than typical recipes. Which is a great reason why this is a much healthier version of any old traditional chocolate zucchini bread.
- Cocoa Powder: Is the key to making this zucchini loaf rich and chocolatey!
- Baking Soda: An important ingredient to use when baking as it will allow the bread to rise as it bakes.
- Flax Seed: For added fiber and nutrition.
- Coffee Granules/Espresso Powder: Just like with salt coffee helps to bring out thechocolate flavor in the zucchini bread.
- Light Brown Sugar: Adds sweetness and also extra flavor. You could use maple syrup as a natural sweetener instead.
- Eggs: Help to bind the loaf together. You could also use a flax egg.
- Greek Yogurt: Adds so much moisture to this bread. Sour cream can also be substituted.
- Semi-Sweet Chocolate Chips: You could also use chocolate chunks or even peanut butter chips!
How To Make Chocolate Zucchini Bread
- Combine dry ingredients: In a large bowl combine flour, cocoa powder, baking soda, salt, flax seed and instant coffee granules or espresso powder.
- Combine wet ingredients: In a medium bowl combine the brown sugar, eggs, vanilla, Greek yogurt or sour cream.
- Add the wet ingredients to the dry ingredients. Try not to overmix.
- Fold in the chocolate chips and zucchini by hand with a rubber spatula.
- Bake: Pour the batter into a greased 9 x 5 loaf pan and bake for 45-50 minutes at 350 degrees or until a toothpick comes out clean.
- Cool: Remove from the oven and allow the bread to cool completely before slicing.
Storage Instructions
Store: Bread at room temperature in an airtight container for up to 4 days.
Freeze: This bread also freezes really well. Slice then wrap it in aluminum foil and freeze for up to 3 months! Bring it back to room temperature and warm up in the microwave if desired.
Double Chocolate Zucchini Bread
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Ingredients
- 1 1/2 cups zucchini, shredded
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons flax seed
- 1/2 teaspoon instant coffee granules or espresso powder
- ¾ cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup greek yogurt or sour cream
- 1/2 cup chocolate chunks or semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Butter or grease a 9 x 5 loaf pan and set aside.In a large bowl combine flour, cocoa powder, baking soda, salt, flax seed and instant coffee granules or espresso powder.
- In a medium bowl combine the brown sugar, eggs, vanilla, greek yogurt or sour cream.
- Add the wet ingredients to the dry ingredients.
- Fold in the chocolate chips and zucchini.
- Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.
- Remove from the oven and allow the bread to cool completely before slicing. Slice bread and serve!
Nutrition Information
Did You Make This?
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Lori
Great flavor – moist! I thinki might try adding pecans chunks and Carmel bits ! Yummy!
Kelley Simmons
I love the idea of adding pecans and Carmel yum!