Healthier Chocolate Zucchini Bread: A Moist Delight
Enjoy a moist and flavorful chocolate zucchini bread made healthier with whole wheat flour and natural moisture from zucchini and bananas. This recipe is easy to make and a delicious guilt-free treat.
Equipment
- 9x5 inch loaf pan
- medium bowl
- rubber spatula
- wire rack
- salad spinner (optional)
Ingredients
- 2 cups zucchini shredded and drained
- ¾ cup banana mashed
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- ⅓ cup coconut sugar or brown sugar
- 1 cup whole wheat flour
- ½ cup cocoa powder
- ½ teaspoon kosher salt
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon cinnamon
- 2 tablespoons semi-sweet chocolate chips regular or mini
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- Shred the zucchini and thoroughly drain any excess moisture.
- In a medium bowl, mash the bananas. Add the drained zucchini, eggs, vanilla extract, and sugar, then mix until well combined.
- Sprinkle the dry ingredients (flour, cocoa powder, salt, baking powder, baking soda, and cinnamon) over the wet mixture. Gently toss, then mix until just combined.
- Pour the batter into the prepared loaf pan and top with chocolate chips, pressing them slightly into the batter.
- Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan on a wire rack before slicing and serving.
Notes
This recipe relies on zucchini and bananas for moisture, so avoid over-baking to maintain a tender texture. Store leftovers tightly covered at room temperature for 1-2 days, or refrigerate for up to a week.