Description
Moist, fudgy, and naturally sweetened, this healthy chocolate zucchini bread is perfect for breakfast, snacks, or dessert.
Ingredients
- 1 1/2 cups grated zucchini, squeezed dry (measured before squeezing)
- 1 large egg
- 1/2 cup applesauce, unsweetened
- 3/4 cup maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder, aluminum-free
- 1/2 teaspoon salt
- 1/2 cup cacao powder
- 1 3/4 cups whole wheat flour or spelt flour, or 2 cups all-purpose flour
- 3/4 cup dark chocolate chips, divided
- Cooking spray
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Grate zucchini, measure 1 1/2 cups, and lightly squeeze out excess moisture.
3. In one bowl, whisk egg, applesauce, maple syrup, and vanilla.
4. In another bowl, whisk flour, cacao powder, baking soda, baking powder, and salt.
5. Combine wet and dry ingredients, stirring gently until just combined.
6. Fold in zucchini and most of the chocolate chips, saving some for topping.
7. Pour batter into prepared pan, sprinkle remaining chips on top.
8. Bake 50–55 minutes, or until a toothpick comes out with moist crumbs.
9. Cool in pan for 10 minutes before transferring to a wire rack.
Notes
For muffins, bake at 350°F for 20–25 minutes.
Recipe freezes well for up to 3 months when wrapped tightly.
Swap Greek yogurt for applesauce if preferred.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg