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Chocolate zucchini bread on a wood cutting board on a piece of parchment paper with dark chocolate chips on the side and a glass of milk in the background.

Healthy Chocolate Zucchini Bread

Author: Stephanie Kay

Learn how to use fresh summer squash to make the best chocolate zucchini bread! It’s healthy, easy, and full of chocolatey flavor.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices 1x
  • Category: Snack
  • Method: Baked
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Ingredients

Instructions

  1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan with butter or cooking oil.
  2. In a medium bowl, add the dry ingredients: flour, cocoa powder, baking soda, and salt, and stir to combine. Set aside.
  3. In a large bowl, add the wet ingredients: eggs, olive oil, yogurt, vanilla extract, and sugar, and whisk until well combined.
  4. Slowly pour the wet ingredients into the dry ingredients, gently stirring to not overmix, then add the grated zucchini and chocolate chips, gently stirring and folding until well combined. The batter will be thick.
  5. Pour the batter into the prepared loaf pan, then transfer to the oven to bake for 50-60 minutes until baked through and a toothpick inserted into the center of the bread comes out clean.
  6. Once baked, remove the bread from the oven onto a wire cooling rack, run a knife around the edges of the bread in the pan, then allow to cool for at least 15-20 minutes, if not completely.
  7. Any leftovers can be stored in an airtight container in the pantry for up to 5 days, in the fridge for up to 1 week, or in the freezer for up to 6 months.

Notes

To Use Whole-Wheat Flour: Swap the all-purpose flour for equal parts whole wheat flour in step #2.

To Use Brown Sugar: Swap the white sugar for equal parts brown sugar in step #3.

To Use Honey or Maple Syrup: Swap the white sugar for 2/3 cup honey or maple syrup in step #3.

To Use Frozen Zucchini: Thaw the frozen zucchini completely, then press to remove any excess moisture.

To Make Chocolate Zucchini Muffins: Preheat the oven to 350°F and grease a 12-count muffin tin with butter or cooking spray. Dollop the batter into the muffin tins, evenly dividing it across the wells, then transfer to the oven to bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Find it online: https://kaynutrition.com/chocolate-zucchini-bread/