Healthier Double Chocolate Zucchini Bread - Quick and Easy!

"So whether you eat or drink or whatever you do, do it all for the glory of God.” - 1 Corinthians 10:31

Hi there everyone!! Thank you for taking the time to check out my recipes. I work very hard on them and love having the opportunity to share them with you! We took a week off to take care of my sick kiddo but we are back and better than ever with this delicious and Fudgy Chocolate Zucchini Bread! Moving forward, you can expect weekly recipes (usually) on Tuesdays!

If you know me, then you know I love a good brownie! It’s hard to beat the easy-to-make, sweet fudginess that you find in a tray of brownies. There is one small issue though… they aren’t very nutrient-dense. 

That’s where this recipe comes in!

Now, these aren’t uber-healthy low-calorie brownies by any means, but they do take a yummy dessert and up the health value so you can feel good about eating them regularly! Technically, this is zucchini bread, but it honestly does blur the line between bread, cake, and brownies. Whatever you want to call them, they’re seriously good!

What Makes This Zucchini Bread Healthier? 

I’m glad you asked!! These zucchini brownies contain almond flour, cacao powder and greek yogurt as well as being partially sweetened by maple syrup. 

My favorite part about these is that they still contain the standard, comforting ingredients that are typically found in brownies like all-purpose flour, cane sugar, and butter. These do not taste like “healthy” brownies by any means! They just contain healthier ingredients 🙂 

Why Cacao and Not Cocoa?

Another great question! Cacao and cocoa actually come from the same beans; the only difference is the way that it is processed. 

Generally, Cacao is considered a healthier alternative to traditional cocoa because it is heated and fermented at a lower temperature, which preserves its natural antioxidants and increases its nutritional value. Cacao also has a higher fat content than standard cocoa.

Why might someone choose cocoa over cacao? Well, for starters it is much easier to find at your local grocer, it is slightly sweeter and less expensive. I’d only really recommend it if you are trying to find small ways to increase the nutritional value of your recipe. 

If you want to learn more about cocoa, cacao, and the difference between the two, be sure to click the link here to learn more. 

Equipment You Will Need: 

• A food processor or grater (this tiny food processor is my favorite!)
• A stand mixer or mixing bowl with a spoon/whisk 
• A medium-sized loaf pan 
• Parchment Paper 

Zucchini Bread Ingredient Breakdown:

• 2 medium-sized zucchinis, finely grated
• Brown sugar
• Maple syrup
• Butter 
• Greek Yogurt
• Vanilla extract
• 2 eggs
• All-purpose flour 
• Almond flour (or more AP flour - you can sub 1:1 in this recipe)
• Cacao powder (unsweetened)
• Baking soda
• Baking powder
• Salt
• Milk powder
• Cinnamon 

Instructions:

Step 1 - Prep Zucchini 

Preheat oven to 375 degrees Fahrenheit.

Wash and prep two medium-sized zucchini and finely grate them with either a grater or food processor. (This mini food processor is my favorite). There is no need to squeeze out the liquid for this recipe, so leave it as-is until it is time to add it to the batter. 

Step 2 - Liquid Ingredients

Combine sugar, softened butter, and maple syrup in your mixing bowl or stand mixer and combine until smooth. 

Add in eggs and mix until just combined.

Step 3 - Dry Ingredients 

Add AP flour, Almond flour, milk powder, baking soda, baking powder, salt, cinnamon, and cacao or cocoa powder to a separate bowl. 

Step 4 - Combine Ingredients

Slowly add dry ingredients to liquid ingredients and mix until just combined. 

Stir in shredded zucchini and chocolate chips.

Step 5 - Bake 

Transfer the batter to a loaf pan lined with parchment paper (for easy cleanup). Sprinkle as many extra chocolate chips on top as you would like. 

Bake in preheated 375-degree oven for 40-50 minutes or until a toothpick inserted into it comes out with a few crumbs (note: if you poke a chocolate chip, you’ll have more than just crumbs. This is normal! You just don’t want to see any raw Zucchini Bread batter.) 

Step 6 - Enjoy! 

Allow to cool fully before enjoying your Double Chocolate Zucchini Bread! 

How to Store Your Zucchini Bread:

I prefer to enjoy this at room temperature or wared up! It is very good straight from the fridge, but I think the sweetness of the chocolate and maple is more pronounced at room temperature. 

Safe to leave it on the counter for 2-3 days, then move to the refrigerator.

Note:

This is a very, very, fudgy bread and not overly structured especially when it is warm. 

Substitution Ideas:

• Substitute almond flour for more all-purpose flour. 
• For a gluten-free option, use only almond flour. I have tested this and it is very good!
• Substitute butter for plant-based butter (this is my favorite dairy-free butter for baking)
• Substitute maple syrup for more sugar; 1:1 will be just fine for this recipe. 

If you liked this recipe, be sure to try out some of my others!

• Easy Same-Day Sourdough Dinner Rolls
• Chocolate Cardamom Sweet Rolls
• Sourdough Sandwich Bread

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