Natural Food and Recipes

Healthy Chocolate Zucchini Bread

Healthy Chocolate Zucchini Bread with simple wholesome ingredients in one bowl. Easy, moist and double chocolate quick bread with sneaky veggies.

It is basically a double chocolate version of my healthy zucchini bread. Now you will know what to do with zucchini. Have fun!

Healthy Chocolate Zucchini Bread

One Bowl Chocolate Zucchini Bread

This healthy chocolate zucchini bread is for anyone like me who ends up with a fridge full of zucchini end of summer.

I seem to receive squash as a gift. Must be the food blogger profession. I don’t mind because I always can quickly chop a lot of zucchini and make sauteed zucchini or zucchini casserole.

Sliced Healthy Chocolate Zucchini Bread with chocolate chips

But only after I whip up a few batches of this wonderful chocolate zucchini bread! OMG, it is so moist, fluffy, perfectly sweet and chocolate-y.

Double chocolate.

So easy too! One bowl and 10 minutes prep. I doubled the recipe.

Let’s go over FAQs I get all the time about baking with zucchini.

Healthy Chocolate Zucchini Bread ingredients zucchini, egg, applesauce, cacao, whole wheat flour, maple syrup

Do I Have to Squeeze Zucchini?

It depends on the recipe but for our healthy chocolate zucchini bread it’s a No.

When you squeeze zucchini, you remove 90% of water. And this quick bread recipe relies zucchini juice to make batter a proper consistency and zucchini bread moist.

Do I Have to Peel Zucchini?

No. Oh my gosh, pause the peeler immediately.:) I never peel zucchini for any of my healthy zucchini recipes. Squash skin is very soft and once cooked it becomes very tender.

So, do not waste your time and discard valuable nutrients. Yes, zucchini skin is full of good for you stuff.

grated zucchini on a cutting board and grater

Do I Pack Zucchini in a Cup?

Yes. You want 2 cups packed of finely grated zucchini. As you fill up the cup with handfuls gently press on zucchini before adding more. Don’t go crazy but just pat it inside.

I like to grate zucchini on fine/medium side of the grater. This way it “disappears”.

grated zucchini inside the bowl with a whisk and batter

Can I Use Frozen Zucchini?

I have heard from a few readers they freeze grated zucchini and then use in baking. I have not tried. But if you are wondering, I would thaw frozen grated zucchini for a bit so it’s not one blob and try. Please let me know if you do.:)

What Flour Can I Use?

Baking is a science. It does matter to follow the recipe. Ha!

This healthy chocolate chip zucchini bread has been tested with whole wheat flour and spelt flour. Basically, a flour with gluten. I have not tried bread with white flour.

Almond flour, coconut flour or any gluten free flour will not work. It is completely different animal. If you want a gluten free zucchini bread, try my healthy lemon zucchini bread. So good! My favorite recipe I ever created!

Healthy Chocolate Zucchini Bread in a loaf pan going into the oven

Can I Use Regular Sugar?

You have to use a liquid sweetener like maple syrup, honey, agave, brown rice syrup etc. Not dry sweetener like sugar. Reason is that if you use dry sweetener instead of liquid you offset batter consistency. Chocolate zucchini bread will not rise and bake properly.

Can I Use Cocoa Powder?

Yes. So the difference between cacao and cocoa powder is only in nutrition values. Cacao powder is raw and not heated like cocoa powder. Cacao retains its antioxidants and nutrients.

Can I Use Squash?

Yes. Squash and zucchini are the same thing. You can use yellow or pale green squash. Or even round patty pan squash. Does not matter.

Healthy Chocolate Zucchini Bread slices

How to Store Healthy Chocolate Zucchini Bread

If the weather is hot, keep it in a container loosely covered with linen towel for 1-2 days on a counter. You don’t want to seal it tightly in a container where moisture accumulates and bacteria breeds on hot days.

After 2 days I would transfer leftovers in a container with a lid to the fridge.

Can I Freeze It?

Yes. Any zucchini bread freezes beautifully. Place it in a resealable bag, let out air, seal and freeze for up to 3 months.

Thaw on a counter in 4 hours or in the fridge overnight. It will taste like fresh.

More Healthy Zucchini Baked Recipes

Hope you enjoy my healthy chocolate zucchini bread and I would love to hear from you in the comments below.

Healthy Chocolate Zucchini Bread

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Healthy Chocolate Zucchini Bread

Healthy Chocolate Zucchini Bread with simple wholesome ingredients in one bowl. Easy, moist and double chocolate quick bread with sneaky veggies.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices
  • Category: Quick Breads and Muffins
  • Method: Oven
  • Cuisine: North American

Ingredients

  • 2 cups finely grated zucchini (packed and not squeezed)
  • 1 large egg
  • 1/2 cup unsweetened applesauce
  • 3/4 cup maple syrup, honey or agave
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder, aluminum free
  • 1/2 tsp salt
  • 1/3 cup cacao powder
  • 2 cups whole wheat or spelt flour
  • 1/2 cup semi-sweet chocolate chips, divided
  • Cooking spray (I use Misto)

Instructions

  1. Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
  2. In a large mixing bowl, add egg, applesauce, maple syrup, vanilla extract, baking soda, baking powder and salt; whisk well until combined.
  3. Add cacao powder and whisk until well combined.
  4. Add grated zucchini and stir.
  5. Add flour and mix gently with a spatula just enough to combine.
  6. Pour batter into previously prepared loaf pan and bake for 50-60 minutes or until the toothpick inserted in the middle comes out clean.
  7. Remove from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove healthy zucchini bread from a loaf pan and let it cool off more before slicing with sharp serrated knife.

Store: Store covered in a cool dry place for up to 5 days. Freeze in an airtight container for up to 3 months.

 Did you make this recipe? Please give it a star rating in the comments.

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