This moist and delicious chocolate zucchini bread is the perfect treat! With hidden veggies and rich chocolate flavor, it’s a hit for snacks or breakfast.
I love how sneaky this recipe is—who would guess there’s zucchini in here? It keeps the bread super moist, and I can’t help but eat it warm from the oven! 😋
Key Ingredients & Substitutions
Flour: All-purpose flour works well, but using whole wheat flour adds more fiber and nutrients. If you’re gluten-free, you can substitute a gluten-free all-purpose blend.
Cocoa powder: Unsweetened cocoa powder gives the bread its rich chocolate taste. If you want, you can use Dutch-processed cocoa for a milder flavor.
Coconut sugar: This natural sweetener adds a nice caramel flavor. You can replace it with brown sugar, or if you’re looking for a lower glycemic option, try using monk fruit sweetener.
Sweeteners: Maple syrup gives a lovely natural sweetness but feel free to use honey or agave nectar based on your preference. If you need it to be vegan, stick with maple syrup.
Applesauce: Unsweetened applesauce keeps the bread moist and reduces fat. You can also use mashed bananas for a different flavor or even yogurt if you prefer. Both work well!
How Do You Get Your Zucchini Bread to Stay Moist?
Moisture is key in this recipe, and the zucchini plays a big role. Make sure to squeeze out any excess water from the grated zucchini. This avoids making the batter too wet.
- Use a clean kitchen towel to wring out the zucchini until it’s barely damp.
- Don’t skip the applesauce or yogurt—they contribute to moistness without adding unhealthy fats.
- Be careful not to over-bake your bread. Check it at 50 minutes, as ovens can vary.
- Cool the bread in the pan for 15 minutes before transferring it to a wire rack. This helps maintain moisture inside while it cools.
How to Make Moist Healthy Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour (or whole wheat flour for a healthier option)
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup coconut sugar or brown sugar
- ⅓ cup maple syrup or honey
- 2 large eggs
- ½ cup unsweetened applesauce
- ¼ cup plain Greek yogurt (or dairy-free yogurt)
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- ½ cup dark chocolate chips (optional for extra chocolatey goodness)
- ¼ cup chopped nuts (optional, e.g., walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 50-60 minutes for baking. After baking, you’ll want to let the bread cool for about 15 minutes in the pan and then let it cool completely on a wire rack. Altogether, you’re looking at around 1.5 hours from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 9×5-inch loaf pan by lightly greasing it or lining it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This ensures that the leavening agents are evenly distributed to give your bread a nice rise.
3. Prepare the Wet Ingredients:
In a large bowl, combine the coconut sugar (or brown sugar), maple syrup (or honey), eggs, applesauce, yogurt, and vanilla extract. Mix them well until the mixture is smooth and creamy.
4. Combine Dry and Wet Mixtures:
Gradually add your dry ingredients to the wet ingredients. Stir gently just until everything is combined—don’t overmix, as this can make your bread tough.
5. Fold in Zucchini and Extras:
Carefully fold in the grated zucchini, chocolate chips, and any nuts if you’re using them. Make sure the zucchini is well distributed without overmixing the batter.
6. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. This will help it bake evenly.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
8. Cool Down:
Once baked, let the bread cool in the pan for 15 minutes. Then remove it from the pan and transfer it to a wire rack to cool completely before slicing.
9. Enjoy!
Slice up your delicious moist and healthy chocolate zucchini bread. It makes for a fantastic snack, breakfast treat, or dessert. Enjoy every bite knowing it’s packed with goodness!
This recipe keeps things healthier with natural sweeteners and Greek yogurt, ensuring you get a moist bread with a delightful chocolate flavor!
FAQ for Moist Healthy Chocolate Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter. This will help maintain the bread’s texture.
How Should I Store Leftover Chocolate Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, it can be refrigerated for up to a week or frozen for up to 3 months. Just make sure to wrap it tightly in plastic wrap before freezing!
Can I Substitute Eggs in This Recipe?
Absolutely! If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed bananas per egg. Alternatively, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until gel-like) for a vegan option.
What Can I Use Instead of Greek Yogurt?
If you don’t have Greek yogurt, you can substitute it with regular plain yogurt, dairy-free yogurt, or even sour cream for a similar texture and moisture. Just make sure they’re unsweetened!
