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Healthy Chocolate Zucchini Bread

This Healthy Chocolate Zucchini Bread is rich, moist, and full of deep chocolate flavor, yet lightened up with wholesome ingredients. Perfect for breakfast, snack, or dessert, it’s a delicious way to sneak in some extra veggies.
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Course: Bread, Breakfast, Dessert
Cuisine: American, farmhouse
Keyword: chocolate zucchini loaf, easy zucchini bread, healthy chocolate zucchini bread, zucchini bread recipe
Servings: 1 loaf

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Wooden spoon or spatula
  • 9×5-inch loaf pan
  • Cooling rack

Ingredients

  • 1 cup all-purpose flour
  • ½ cup Dutch process cocoa or unsweetened cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 large eggs at room temperature
  • ¼ cup unsalted butter melted and slightly cooled
  • ¼ cup melted coconut oil
  • ¾ cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups packed shredded zucchini
  • 1 cup semisweet chocolate chips divided

Instructions

  1. Preheat the oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper for easy removal.
  2. Whisk the dry ingredients by combining the flour, cocoa powder, baking soda, and sea salt in a large mixing bowl until evenly mixed.
  3. Mix the wet ingredients in a medium mixing bowl by whisking together the eggs, melted butter, melted coconut oil, brown sugar, and vanilla until smooth.
  4. Fold in the zucchini directly into the wet mixture without draining the liquid. Stir until evenly distributed.
  5. Combine wet and dry by pouring the wet mixture into the dry ingredients. Stir gently until just combined to avoid overmixing.
  6. Add the chocolate chips by folding in 3/4 cup, reserving 1/4 cup to sprinkle over the top before baking.
  7. Bake by pouring the batter into the prepared loaf pan, smoothing the top, and sprinkling with the reserved chocolate chips. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool before slicing by allowing the bread to rest in the pan for 10 minutes, then transferring to a wire rack to cool completely.

Notes

  • Use fresh zucchini: Fresh, firm zucchini works best. No need to peel.
  • Don’t squeeze the zucchini: The extra moisture keeps the bread tender.
  • Make it dairy-free: Replace butter with coconut oil and use dairy-free chocolate chips.