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Healthy Double Chocolate Zucchini Bread

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A moist and fudgy double chocolate zucchini bread that is healthier and guilt-free, perfect for an indulgent yet balanced treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or swap half for whole wheat or oat flour for added fiber)
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (120ml) pure maple syrup
  • ⅓ cup (80ml) melted coconut oil or unsalted butter, cooled
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 200g) grated zucchini (squeeze out excess moisture with a clean towel)
  • ½ cup (90g) semi-sweet chocolate chips (optional but recommended)
  • ½ cup chopped walnuts or pecans (optional)
  • ¼ teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease or line your 9×5-inch loaf pan with parchment paper.
  2. Grate the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
  3. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using). Whisk to combine.
  4. In a separate medium bowl, beat the eggs with the maple syrup, melted coconut oil, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold until just combined—avoid overmixing.
  6. Fold in the squeezed zucchini and chocolate chips. If using nuts, add them here and fold gently.
  7. Pour the batter evenly into the prepared loaf pan. Tap the pan lightly on the counter to remove air bubbles.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Squeeze zucchini well to avoid soggy bread. Fold batter gently to keep bread tender. Cover with foil if browning too fast. Let bread cool completely before slicing. For vegan version, replace eggs with flax eggs and use dairy-free chocolate chips. For gluten-free, use almond flour or gluten-free baking blend.

Nutrition

Keywords: healthy, double chocolate, zucchini bread, moist, fudgy, low sugar, easy recipe, gluten-free option, vegan option

Find it online: https://sizzlesprout.com/healthy-double-chocolate-zucchini-bread-recipe-easy-moist-fudgy-treat/