This moist chocolate zucchini bread is a sweet treat that’s surprisingly healthy! Packed with grated zucchini, it stays fresh and fluffy while delivering a rich chocolate flavor.
I can’t help but smile when I take a bite—I mean, who knew veggies could taste so good in dessert? Perfect for breakfast or a tasty snack!
What I love most about this recipe is how easy it is. Just mix, pour, and bake! It’s a great way to sneak in some veggies while enjoying chocolate bliss.
Key Ingredients & Substitutions
Whole Wheat Flour: This adds fiber and nutrients. You can swap it with all-purpose flour for a lighter texture, but it won’t be as healthy. I find a blend of both gives a nice balance!
Cocoa Powder: Go for unsweetened cocoa for the best flavor. If you want a sweeter taste, try using Dutch-processed cocoa. It gives a smoother chocolate flavor and can make the bread slightly richer.
Coconut Sugar: It’s a great natural sweetener. If unavailable, you can use brown sugar or even maple syrup, but it will alter the moisture level; just reduce other liquids slightly.
Zucchini: Freshly grated zucchini is key for moisture. If you don’t have zucchini, grated carrots can work in a pinch, though the flavor will differ slightly.
Greek Yogurt: Adds moisture and protein. If needed, sour cream or a dairy-free yogurt can be used instead for similar consistency.
How Do I Get Perfectly Moist Zucchini Bread?
The secret to moist zucchini bread lies in how you prep the zucchini. First, make sure to squeeze out excess moisture after grating. This helps prevent a soggy loaf.
- Use a clean kitchen towel or paper towel to press the grated zucchini gently.
- Avoid overmixing your batter. Just mix until the dry ingredients are incorporated to keep the bread light and fluffy.
- Keep an eye on your oven; every oven is different. Check for doneness a bit earlier than the suggested time.
These tips will help you achieve a perfectly moist chocolate zucchini bread every time!
How to Make Moist Healthy Chocolate Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup coconut sugar or brown sugar
- 2 large eggs
- 1/3 cup unsweetened applesauce
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
Optional Add-Ins:
- 1/3 cup dark chocolate chips
- 1/4 cup chopped walnuts or pecans
Time Needed:
This moist chocolate zucchini bread will take about 15 minutes to prepare and 50-60 minutes to bake. Make sure to allow an additional 10 minutes for cooling in the pan before transferring it to a wire rack. The total time is roughly 1 hour and 25 minutes—from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Your Dry Ingredients:
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk them together until fully combined, making sure there are no lumps!
3. Combine Wet Ingredients:
In another bowl, beat the eggs with the coconut sugar (or brown sugar) until smooth. Then, add the applesauce, Greek yogurt, and vanilla extract, mixing everything well together.
4. Combine Wet and Dry Ingredients:
Now pour the wet mixture into the dry ingredients. Gently stir until just combined—it’s OK if there are a few lumps! Be careful not to overmix, as this can make the bread dense.
5. Fold in Zucchini and Optional Ingredients:
Next, gently fold in the grated zucchini, and if you’re using them, add the dark chocolate chips and nuts. This will give your bread an extra delicious touch!
6. Pour into Pan and Bake:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Bake in your preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Cool and Enjoy:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This helps keep the texture perfect!
8. Storage Tips:
Your moist, healthy chocolate zucchini bread can be enjoyed right away! Store any leftovers wrapped tightly at room temperature for up to 3 days, or refrigerate them for even longer freshness.
Dig into this delightful treat as a snack or a wonderful breakfast option. Enjoy every bite of your chocolatey goodness! 🎉
Frequently Asked Questions about Moist Healthy Chocolate Zucchini Bread
Can I Substitute the Eggs in This Recipe?
Yes! You can substitute the two large eggs with 1/2 cup of unsweetened applesauce or 1/4 cup of Greek yogurt for a vegan option. This will keep the bread moist while catering to dietary restrictions.
What Can I Use Instead of Coconut Sugar?
You can use brown sugar, regular granulated sugar, or even maple syrup. If using liquid sweeteners like maple syrup, reduce other liquid ingredients slightly to maintain the right batter consistency.
How Do I Store Leftovers Properly?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, and don’t forget to wrap it tightly! You can also freeze slices for up to 2 months by wrapping them in plastic wrap and placing them in a freezer bag.
Can I Skip the Nuts and Chocolate Chips?
Absolutely! If you’re looking for a simpler version, feel free to omit the chocolate chips and nuts. The bread will still be delicious and full of chocolatey flavor from the cocoa powder!
