Healthy Chocolate Zucchini Bread made with applesauce, whole wheat flour and maple syrup. Not a drop of oil and made in one bowl. It is moist, super fudgy, full of chocolate flavor and sneaks in veggies no one will notice!
Why You’ll Love This Chocolate Zucchini Bread
I have made this healthy chocolate zucchini bread 3 times in last 2 weeks. It’s an older zucchini recipe of mine that I wanted to make sure comes out outstanding for all of us!
I re-tested it with whole wheat flour, all-purpose flour, then made it into a video for my Youtube channel and gave to a photographer for final shots. It’s a double chocolate zucchini bread we made 4 times in total just this summer!
You bet you are getting a foolproof recipe that’s just perfect for overflowing with zucchini gardens, when everyone starts gifting you a squash any time they see you.
Zucchini is perfect to hide in chocolate baked goods like this zucchini bread and zucchini brownies, kids will not notice! If you want more fudgy healthy chocolate zucchini bread recipe, go with whole wheat flour – nobody will know! And for bakery style fluffy bread, use all-purpose flour. So delicious, moist and chocolate-y either way! Plus we do not use any oil or refined sugar.
Reader’s Review
I just made this bread and it is just delicious! I used to make everything with sugar and oil…since doing this I never will again! I love the lighter fluffier texture of this bread as opposed to the brown sugar drenched zucchini and other breads I used to make. Thank you! This is my new GO TO!
Jody
Ingredients for Healthy Chocolate Zucchini Bread
- Zucchini: Not peeled, grated and squeezed. If you want to hide it, grate squash on a medium sized holes of a box grater. If it doesn’t matter to you, using larger holes will make prep a bit faster.
- Applesauce: I used my unsweetened Instant Pot applesauce from a freezer instead of oil to make zucchini bread moist. Plus it sweetens it.
- Egg: For binding. I have not tested this recipe with flax egg or chia egg, but my gut tells me it will work since this quick bread is fudgy and forgiving.
- Sweetener: You have to use a liquid sweetener like maple syrup, honey, agave or brown rice syrup to keep the batter’s consistency. Not dry sweetener like sugar.
- Flour: I have tested this bread recipe with whole wheat flour, spelt flour, all-purpose flour and self-rising flour. White whole wheat flour should work, they don’t sell it where I live, so I can’t test that. Whole wheat pastry flour should be fine too.
- Cocoa or cacao powder: Difference between cacao and cocoa powder is only in nutrition values. Cacao powder is raw and not heated like cocoa powder and retains its antioxidants and nutrients. You can use either.
- Chocolate chips: I love to use dark chocolate chips in this bread! The larger pieces just melt in your mouth. Chocolate chunks or chopped chocolate bar would be amazing too! Also feel free to use semi-sweet chocolate chips or any kind you like.
- Baking staples: Pure vanilla extract and salt for flavor. Baking powder and baking soda for lift and texture.
How to Make Chocolate Zucchini Bread
- Prep zucchini: I like to grate zucchini on medium sized holes of the grater, this way it “disappears”. My photographer used large size holes, I believe. Squeeze zucchini dry.
- Mix wet ingredients: In a large bowl, add dry zucchini shreds, egg, applesauce, maple syrup, vanilla, baking powder, baking soda and salt. Whisk well, making sure to break any white lumps of leavening agents.
- Add cacao powder: Add cacao powder and whisk until no lumps are left.
- Add flour: Add flour and gently stir with spatula just until incorporated. Don’t overmix, a few small patches of flour are fine.
- Add chocolate chips: Fold in 1/2 cup of chocolate chips.
- Bake and cool: Spread batter in lined with parchment paper loaf pan and sprinkle remaining 1/4 cup chocolate chips on top. Bake chocolate zucchini bread at 350 degrees F for 60-70 minutes or until toothpick inserted in the center comes out clean. Let cool off to warm before slicing.
Tips for Best Results
- Different types of zucchini: Squash and zucchini are the same thing. You can use yellow or light green squash, round patty pan squash or regular zucchini. If it’s large garden zucchini, you might want to peel its bitter skin and/or remove large seeds.
- Frozen zucchini: I have heard from a few readers they freeze grated zucchini and then use in baking. I have not tried because I do not grow and freeze zucchini. But if you are wondering, I would thaw frozen grated zucchini for a bit so it’s not one blob and try. Please let me know if you do.
- Gluten free flour: Unfortunately almond flour or coconut flour will not work in this recipe as you will need to use a different amount. You may try your tried-and-true gluten free flour at 1:1 ratio.
- Self-rising flour: Use 2 cups and omit baking powder and salt.
- Less sugar: To lower the sugar amount, feel free to use less chocolate chips.
- To keep chocolate on top: A reader reported her chocolate chips fell off. After adding them on top and before baking, press on them lightly with spatula or hands. Also be sure to cool off the bread.
How to Store
Store: If the weather is hot, keep chocolate zucchini bread in a container loosely covered with linen towel or lid for 1-2 days on a counter. You don’t want to seal it tightly so moisture accumulates and bacteria starts breeding on hot days.
After 2 days I would transfer leftovers in a container with a lid and into the refrigerator for another 1-2 days.
Freeze: Any bread with zucchini freezes beautifully. Place cooled bread in a resealable bag, let out air, seal and freeze for up to 3 months. Thaw on a counter in 2 hours or in the fridge overnight. It will taste like freshly baked!
More Healthy Zucchini Recipes to Try
- Healthy zucchini bread
- Healthy zucchini cake
- Chocolate zucchini muffins
- Healthy zucchini banana bread
- Healthy lemon zucchini bread
- Almond flour zucchini bread
- Cottage cheese zucchini bread
You can always check out my full collection of healthy quick bread recipes too!
Healthy Chocolate Zucchini Bread
Equipment
Ingredients
- 1 1/2 cups grated zucchini, squeezed dry (measured before squeezing)
- 1 large egg
- 1/2 cup applesauce, unsweetened
- 3/4 cup maple syrup, or honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder, aluminum free
- 1/2 teaspoon salt
- 1/2 cup cacao powder
- 1 3/4 cups whole wheat flour or spelt flour, or 2 cups all-purpose flour
- 3/4 cup dark chocolate chips, divided
- Cooking spray, I use Misto
Instructions
- Preheat oven to 350 degrees F, line 9 x 5 loaf pan with parchment paper and spray with cooking spray. Set aside.
- In a large mixing bowl, add zucchini, egg, applesauce, maple syrup, vanilla extract, baking soda, baking powder and salt. Whisk well – sometimes if baking soda and baking powder have lumps, it takes a minute to let them sit and then whisk again.
- Add cacao powder and whisk until well combined.
- Add flour and mix gently with a spatula just enough to combine. Fold in 1/2 cup chocolate chips.
- Pour batter into previously prepared loaf pan and sprinkle remaining 1/4 cup chocolate chips on top. Bake for 60-70 minutes or until the toothpick inserted in the middle comes out clean.
- Remove from the oven and transfer to a cooling rack to cool for 10 minutes. Holding onto the flaps of parchment paper, remove from a loaf pan and let it cool a bit more more before slicing with sharp serrated knife into 10 slices. I recommend to slice it thicker as its top is tender and has chips in it but you could cut into 12 slices too.
Notes
- Store: If the weather is hot, keep chocolate zucchini bread in a container loosely covered with linen towel or lid for 1-2 days on a counter. You don’t want to seal it tightly so moisture accumulates and bacteria starts breeding on hot days.
- Freeze: Past day 4, I recommend to freeze bread. Place in Ziploc bag and freeze for up to 3 months. Thaw on a counter for a few hours.
- Self-rising flour: Use 2 cups and omit baking powder and salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, Olena!
Could I do two cups of oat flour instead of whole wheat flour?
You need to measure oat flour by weight since it’s lighter than wheat flour. I explain it in this post, it should help https://ifoodreal.com/how-to-make-oat-flour/#h-can-i-substitute-oat-flour-for-all-purpose-flour . You’ll need to add extra 1/4 cup for each cup.
Thank you!!
I have made this 3 times and really like it. I found that if I mixed it by hand instead is using an electric mixer, it did not get mixed as well. Also when I left half the chocolate chips to sprinkle on the tip, they just fell off. I also shared this with a friend and she made the recipe and really liked it as well
Hi! Could i also replace the applesauce with banana? For a healthier option maybe?
I think so.
Truly fantastic! I used honey, doubled the zuccini, and used one cup whole wheat flour and one cup oat flour. It was outstanding. I will make this again and again. My husband was surprised he even liked zuccini bread but devoured half a loaf in no time. Great receipe. Thank you.
Hello,
I would like to replace the honey/maple syrup/agave with date syrup/paste. Do you think the measurement will be the same.
Thank you,
Stephanie
I don’t think date paste will work. If date syrup is same consistency as honey then same amount. Otherwise I’m not sure or wouldn’t use it.