Chocolate Zucchini Bread Recipe | Happy healthy eating

This is maple-sweet Chocolate Zucchini Bread The perfect dessert recipe for breakfast. It's loaded with chopped zucchini and chocolate in every decadently delicious bite. It is quick to assemble and easy to prepare meals!

Why You'll Love This Chocolate Zucchini Bread Recipe

If you're looking for a fresh-baked homemade chocolate zucchini bread, this recipe will sweeten your morning.

• Great for freezing. This sweet zucchini bread is perfect for lazy mornings because you can just pull it out of the freezer.
• Better than your local bakery. The batter has zucchini and possibilities for all your favorite add-ins like shredded coconut or cranberries.
• chocolate You get double the chocolate goodness with cocoa powder and chocolate chips in this recipe.
• healthy It's made with whole wheat flour and naturally sweetened so you can actually eat this bread for breakfast.

What you will need

Smoky maple syrup and applesauce are natural sweeteners so you don't need to add granulated sugar. Scroll down to the recipe card at the bottom of the post for exact ingredient amounts.

• White whole-wheat flour – You can also use regular whole wheat flour.
• Cocoa powder – Make sure it is unsweetened.
• Baking powder – If it clumps together, strain it.
• Baking soda – Do not swap it for baking powder as it will make the bread taste a bit metallic.
• salt – I love kosher salt.
• Ground cinnamon – If you are not a fan of its garam masala, leave it out.
• Roasted nutmeg – You can skip it, but don't swap it for cinnamon.
• Maple syrup – Drink agave nectar or raw honey if you have it on hand.
• apple sauce – I like unsweetened applesauce. Make your own by mixing 1/2 Royal Gala apple (peeled) with 1/4 cup water.
• coconut oil – You can also use vegetable, corn or canola oil.
• the egg – Liquid eggs are a great swap.
• Vanilla extract – Almond extract also works.
• zucchini – Feel free to use zoodles.
• Dark chocolate chips – You can also use milk or bittersweet chocolate chips.

How to Make Chocolate Chocolate Chip Zucchini Bread

It's as easy as making a box-mix chocolate cake but with fresh zucchini. Scroll down the post for more detailed instructions.

• Prepare the oven. Preheat it to 350F and grease a loaf pan with cooking spray. Set it aside.
• Mix the dry ingredients. Whisk the flour, cocoa powder, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl.
• Mix the wet ingredients. Whisk maple syrup, applesauce, coconut oil, eggs, and vanilla extract until smooth. Do not add too much air to the mixture.
• Combine them. Gently fold the dry ingredients into the wet mixture until just-combined. Fold in the zucchini and chocolate chips.
• Fill it up. Pour the batter into the prepared loaf pan. Tap 2-3 times against the counter to make sure it is spread evenly.
• Bake it. Pop it in the oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Remove it from the oven and let it cool for 10-15 minutes. Remove it from the pan. Slice, serve and enjoy!

Tips for success

You can make Chocolate Zucchini Bread Muffins and even add chewy cranberries to this easy recipe.

• Add dry fruits. Mix in 1/4-1/2 cup dried cranberries, shredded coconut, or raisins for more texture and natural sweetness.
• cover up If the bread starts to brown or burn along the top and edges before the 40 minute mark, cover it with aluminum foil and continue baking as usual.
• Stay in the middle. Do not bake on the lowest or highest oven rack. Baking on the lowest rack will burn the bottom of the loaf, and the top rack will leave it under-baked. The middle rack is where the heat is distributed more evenly, so the baking time will not be affected.
• Select the right pane. Use a non-stick or ceramic loaf pan over a glass one. It needs to be 8×4″ because if it is bigger the batter will spread more and affect the baking time.
• Add crunch. Stir in 1/4-1/2 cup chopped pecans, almonds, or walnuts for a bit of nutty crunch.
• Make the muffins. Line a muffin tray with cupcake liners and fill with batter until 3/4s full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Serving suggestions

This tender chocolate zucchini bread with dark chocolate chips is the perfect sweet breakfast. Pair it with a glass of milk, a cup of tea or your favorite coffee. I love it with me Iced chai tea latte, Coconut Milk Thai Iced Coffeeor Sweet Cream Iced Coffee. If you like smoothies, try mine Peanut Butter Banana Smoothie.

How to Store Chocolate Zucchini Bread

Make sure bread is 100% cooled before storing to prevent spoilage.

• Counter: Store it in an airtight container for up to 2 days. Keep it away from direct heat and sunlight. This method is not recommended if you live in a high-humidity area.
• Fridge: Store it in an airtight container, whole or cut, for up to 7 days. Set it on the counter for 5-10 minutes to let it come down to room temperature before digging into it.
• Freezer: Wrap it in plastic wrap and transfer it to a freezer bag. It can be whole or cut. Freeze for up to 3 months. Thaw it overnight in the fridge or on the counter for 15-20 minutes.

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