Healthier Fudgy Double Chocolate Zucchini Bread
This Healthier Double Chocolate Zucchini Bread is rich, moist, and deeply chocolatey with a better-for-you twist. Made with wholesome ingredients, naturally sweetened, and packed with hidden zucchini, it bakes up soft and fudgy while still feeling light enough for an everyday treat.
Equipment
- 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
Ingredients
- 180 g zucchini finely grated (about 2 medium or 1½ cups)
- 60 g brown sugar ½ cup, loosely packed
- 70 g pure maple syrup ¼ cup
- 57 g butter softened (¼ cup)
- 70 g full-fat Greek yogurt ¼ cup
- 2 teaspoons vanilla extract
- 2 eggs room temperature
- 70 g all-purpose flour ½ cup — or more almond flour (sub 1:1)
- 60 g almond flour ½ cup — or more all-purpose flour (sub 1:1)
- 40 g cacao powder ¼ cup, unsweetened
- ½ –1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons milk powder 15g
- 85 g chocolate chips about ½ cup, plus more for topping
Instructions
- Prep the zucchini: Preheat the oven to 375°F. Wash and finely grate two medium zucchini with a grater or food processor. There's no need to squeeze out the liquid — leave it as-is until you add it to the batter.
- Mix the liquids: Combine the brown sugar, softened butter, maple syrup, and Greek yogurt until smooth. Add the eggs and vanilla and mix until just combined.
- Mix the dry ingredients: In a separate bowl, combine the all-purpose flour, almond flour, milk powder, baking soda, baking powder, salt, cinnamon, and cacao (or cocoa) powder.
- Combine: Slowly add the dry ingredients to the wet and mix until just combined. Stir in the grated zucchini and chocolate chips.
- Bake: Transfer the batter to a parchment-lined loaf pan and sprinkle extra chocolate chips on top. Bake at 375°F for 40–50 minutes, until a toothpick comes out with a few moist crumbs (a poked chocolate chip will look gooey — that's normal; you just don't want raw batter).
- Cool: Allow to cool fully before slicing and enjoying.
Notes
This is a very fudgy bread and not overly structured, especially when warm — cool it completely before slicing.
Storage: Best at room temperature or slightly warmed. Leave on the counter for 2–3 days, then move to the refrigerator.
Substitutions: Use all almond flour for a gluten-free loaf; swap butter for plant-based butter to make it dairy-free; swap maple syrup for more sugar 1:1 if you prefer.
Nutrition
Serving: 1gCalories: 186kcalCarbohydrates: 22gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 39mgSodium: 257mgPotassium: 174mgFiber: 2gSugar: 14gVitamin A: 201IUVitamin C: 3mgCalcium: 68mgIron: 1mg
Tried this recipe?Let us know how it was!
