Print

Hearty Low-Sugar Chocolate Zucchini Bread

Two moist slices of dark brown Healthy Chocolate Zucchini Bread showing flecks of green zucchini.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a moist and flavorful chocolate zucchini bread using whole grain flour and maple syrup for reduced sugar content.

Ingredients

Scale
  • 2 cups whole wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup shredded zucchini, squeezed dry
  • 1/2 cup pure maple syrup
  • 1/4 cup melted coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond milk
  • 1/2 cup dark chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  3. In a separate medium bowl, whisk the maple syrup, coconut oil, eggs, and vanilla extract until combined.
  4. Stir the wet ingredients into the dry ingredients until just mixed. Do not overmix.
  5. Gently fold in the squeezed zucchini and the chocolate chips, if using.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Squeeze excess moisture from the shredded zucchini using a clean kitchen towel or paper towels for the best texture.
  • For a gluten-free option, substitute the whole wheat pastry flour with a 1:1 gluten-free baking blend.
  • If you prefer a stronger chocolate flavor, increase the cocoa powder to 3/4 cup and reduce the flour by 1/4 cup.

Nutrition

Find it online: https://savoryskies.com/healthy-chocolate-zucchini-bread-low-sugar/