This zucchini bread recipe is super easy and comes together in one bowl. It’s chock full of zucchini, low in sugar and fat and full of chocolate flavor!
Healthier chocolate zucchini bread is a perfect recipe to wrap up summer. Number one, it’s super easy (one bowl!). Number two, it’s bursting with zucchini (two whole cups!). Number three, it’s a recipe you can feel good about feeding to your family.
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September is upon us and in my house that means back to school is knocking on the door. Soon our lazy mornings will be filled with the chaos of getting up and out the door with a lot more speed.
As a mom, I’m always looking for delicious and enticing breakfast foods. I want to make sure we have fueled our bodies with something nutritionally dense that will help carry us through the morning. It is a bonus when I can serve something that also feels like a treat.
I’m curious, do you enjoy my healthier breakfast bakes? Drop me a comment below to let me know if you want me to keep them coming.
WHAT MAKES THIS CHOCOLATE ZUCCHINI BREAD HEALTHIER?
First, this chocolate zucchini bread packs in two whole cups of grated zucchini! Zucchini is considered a nutrient dense food filled with vitamins, minerals and fiber. Here’s a great article about the benefits of eating zucchini.
Second, there is next to no fat added to this recipe. No butter, no oil, no sour cream or yogurt. All the moisture comes from the zucchini and bananas. I also tested this recipe by adding fresh chopped cherries to a batch, which added some nice moisture. None of my testers really liked the chunks of cherries in their bread though.😂
Third, the sugar content is low. 1/3 cup of coconut sugar and 2 tablespoons of chocolate chips are the only added sugar. I tested this recipe with both brown sugar and coconut sugar and the coconut sugar won as the preferred flavor. Don’t worry if you don’t have coconut sugar though, brown sugar is also great!
WHY IS THIS RECIPE SUPER EASY?
One bowl for the win! First you will shred your zucchini and remove most of the moisture. I like using a box grater and do not peel the zucchini prior to shredding it. I also use my salad spinner trick to easily remove the moisture.
Next, mash the bananas and mix in the zucchini, coconut sugar, eggs and vanilla. Mix until well combined. I’ll spare you a photo of this mixture as it isn’t very pretty!
Then add all the dry ingredients on top of the wet ingredients. Lightly stir/toss the dry ingredients on top of the wet ingredients. Then mix it all together with a rubber spatula until just combined.
Pour the thick batter into a prepared 9 x 5 inch loaf pan and top with the chocolate chips. I like using a combination of mini chips and regular size chocolate chips. You will want to press the chips slightly into the top of the batter so they don’t just melt on top.
Finally, bake the bread for 45-60 minutes or until a tester comes out clean. Remember that this recipe has very little added fat so over-baking this bread can result in a drier and less moist bread.
I hope you and your family enjoy this healthier chocolate zucchini bread as much as we do!
LOOKING FOR OTHER RECIPES TO USE UP YOUR BOUNTY OF ZUCCHINI?
If you enjoyed this recipe, please leave me a review or comment below. Thank you!😊
- 2 cups zucchini, shredded and drained
- 3/4 cup banana, mashed
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/3 cup coconut sugar*
- 1 cup whole wheat flour
- 1/2 cup cocoa powder
- 1/2 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 2 tablespoons semi-sweet chocolate chips, regular or mini
- Pre-heat oven to 350°F. Grease a 9x5 inch loaf pan and set aside.
- Shred zucchini and remove most of the moisture. I like to use my salad spinner to remove the moisture.
- In a medium size bowl, mash bananas with a fork or potato masher. Add shredded and drained zucchini, eggs, vanilla and coconut sugar. Mix until well combined.
- Add whole wheat flour, cocoa powder, salt, baking powder, baking soda and cinnamon on top of wet ingredients. Lightly stir/toss the dry ingredients on top of the wet ingredients. Then mix it all together with a rubber spatula until just combined.
- Pour the batter into the prepared pan and top with the 2 tablespoons of chocolate chips. Lightly press the chips on top into the batter. If using mini chips you may need to lightly mix some of them into the batter.
- Bake for 45-60 minutes. Ovens vary so use this time as a guide. The bread is finished when a toothpick inserted in the center of the loaf comes out clean.
- Allow to cool in the loaf pan set on a wire cooling rack.
*coconut sugar can be replaced with brown sugar
Store tightly covered at room temperature for 1-2 days or in the refrigerator for up to one week.
Freeze for up to 3 months. Allow to defrost overnight in the refrigerator.
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Amount Per Serving: Calories: 142 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 41mg Sodium: 211mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 3g Sugar: 11g Sugar Alcohols: 0g Protein: 5g
DID YOU MAKE THIS RECIPE?
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