Chocolate Zucchini Bread

Moist and delicious, you’ll never guess this Chocolate Zucchini Bread is made with vegetables. Zucchini bread is a guilt-free dessert that satisfies your cravings, it packs all the chocolate flavor in a healthy loaf!

Why is this chocolate zucchini bread healthy?

If you’re looking for a healthy treat, then this recipe for chocolate zucchini banana bread is the answer. Not only is it deliciously chocolatey, but it’s also made with wholesome ingredients that are good for your body.

Unlike traditional chocolate bread, my version uses oat flour, which is unrefined and packed with fiber that will keep you full and satisfied for longer. It also uses maple syrup, a less processed and more nutritious alternative to regular white sugar. To make this dessert even healthier my recipes uses mashed banana, a hack that reduces the need for both sweeteners and oil.

Healthy zucchini bread ingredients

The recipe for zucchini bread is quite similar to the one for chocolate banana bread, with the addition of grated zucchini. Unlike other recipes, I made sure to only use healthy ingredients.

From unrefined flour to unsweetened cocoa powder, here is everything you need to make chocolate zucchini bread at home.

Wet ingredients

• Grated zucchini: For the best bread, squeeze the zucchini very well to remove all the water. This step prevents the batter from absorbing too much moisture and getting liquid.
• Ripe bananas: A key ingredient in this recipe, the ripe banana reduces the use of oil, butter or fats while providing natural sweetness. Feel free to replace with unsweetened applesauce.
• Egg: A large egg helps bind the batter while enriching the taste. For a vegan loaf, substitute with one flaxseed egg.
• Maple syrup: Maple syrup sweetens the chocolate zucchini bread while providing additional health benefits. Possible replacements are honey, agave syrup, date syrup or coconut syrup. Unfortunately this recipe does not work with granular sweeteners because they would change the batter consistency.
• Vegetable oil: The oil adds moisture and improves the texture of baked goods. I recommend a vegetable oil with neutral flavor, such as canola oil, avocado oil, a mild olive oil or (deodorized) coconut oil. If you prefer, use melted butter.
• Milk of choice: This zucchini bread recipe can be prepared with any dairy or nondairy milk you like. My favorite options are unsweetened soy milk, unsweetened almond milk, oat milk and semi-skimmed milk.
• Apple cider vinegar: This is optional but it will give your dessert a moister and fluffier texture. We will use it to make our own “buttermilk”.
• Vanilla extract: The vanilla brings out all the goodness of chocolate and enhances the taste profile.

Dry ingredients

• Oat flour: For a gluten-free chocolate bread I used oat flour, a healthier alternative to refined flours. Feel free to replace with any other flour, such as whole wheat flour, all purpose flour or spelt flour.
• Cocoa powder: Choose unsweetened cocoa powder for a more nutritious dessert without sugars and fats in excess.
• Baking powder and baking soda: Besides acting as leavening agents, these ingredients will improve the zucchini loaf texture. If you don’t have baking soda, feel free to replace with more baking powder.
• Salt: A pinch of salt brings out all flavors and enhances the chocolate taste .
• Chocolate chips: This recipe uses dark chocolate chips, feel free to substitute with other options, such as extra dark chocolate chips or semi-sweet chocolate chips.

Adapt the recipe to your diet

Do you follow any particular diet or lifestyle? Here is how to adapt this recipe to your dietary needs and preferences:

• Vegan zucchini bread: Substitute the fresh egg with one flaxseed egg and use plant based milk alternatives.
• Gluten-free chocolate bread: Opt for certified gluten-free oat flour or other gluten-free baking flours.
• Dairy-free zucchini bread: Use nondairy milk and you are ready to bake a super moist chocolate dessert.
• Sugar-free protein muffins: Substitute maple syrup with sugar-free syrups.

How to make chocolate zucchini bread

As I have mentioned before, this recipe is quite simple: just like the one for a healthy chocolate banana bread. But with hidden veggies inside! Eager to learn more? Here is how to make chocolate bread with zucchini.

Prepare for the baking

Before starting, make sure you gather all the necessary ingredients and tools. Also, prepare yourself for later by:

• Preheating the oven to 180°C (350°F).
• Grating the zucchini. Once grated, squeeze the vegetable thoroughly to remove any extra water using a clean towel and set aside for later.
• Making the buttermilk. Stir milk with apple cider vinegar in a glass or bowl, if you are using the vinegar.
• Fold a 20 cm (7.9 inches) loaf pan with parchment paper or grease with oil.

Mix the wet ingredients

When you are done with the preparations, it is time to mix all wet ingredients. In a large bowl, beat the egg together mashed banana, maple syrup, vegetable oil, vanilla extract and a pinch of salt. Whisk until combined, then add the grated zucchini and stir well.

Add the dry ingredients

Once you get a smooth batter, add the dry ingredients and mix. Sift oat flour, cocoa powder, baking powder and baking soda into the wet ingredients. Gradually pour in the milk mixture prepared before while mixing with a spatula or hand whisk. Stir until you get a lump-free smooth batter. Finally, fold through the chocolate chips.

Bake the zucchini bread

Pour the batter into your prepared loaf pan. Bake in hot oven for 30 to 40 minutes, or until a toothpick inserted into the center of your chocolate zucchini bread comes out clean.

How do you grate zucchini for bread?

Grating zucchini the right way is a key step behind desserts with great taste and texture. For this reason, I highly encourage you to read through the following lines and learn how to best bake with zucchini.

Start by washing and trimming the ends of the vegetables. Using a box grater or a food processor with a grating attachment, grate the zucchini into fine shreds. Then place on a clean paper towel, gather the corners of the towel, and squeeze very well to remove excess moisture. This step is essential as it prevents the vegetables from adding too much moisture to the batter.

Storage information

Before storing, let the zucchini banana bread cool completely over a baking rack. Once cooled, place in an airtight food container and, at room temperature, it will stay fresh for up to 3 days.

For a longer storage, place in a sealable food container and refrigerate for a maximum of 4 days. Or slice it, pack in zipper bags and freeze. Frozen, it will last for up to 3 months. Before eating, remove from the freezer and pop in hot oven for a couple of minutes. Serve warm and enjoy!

More healthy chocolate desserts

• Flourless chocolate cake
• Chocolate zucchini muffins
• 3 ingredient banana brownies
• Low calorie brownies
• Chocolate protein muffins
• Fudgy keto brownies
• Greek yogurt brownies
• Low calorie cake