Healthy Chocolate Zucchini Bread

This Healthy Chocolate Zucchini Bread is not only delicious, but it’s also moist, rich, and full of flavor. The best thing about it is the hearty ingredients, such as whole wheat flour, coconut milk, coconut oil, and natural cocoa powder. Naturally, zucchini is already a healthy choice and adds moistness and nutrients to this tasty loaf. This bread is a perfect way to use up an abundance of zucchini throughout the summer, plus its dairy-free!

Zucchini Recipes and Nutrition

Zucchini is a fantastic vegetable that is so versatile. I love adding it to baked goods, lunches, and healthy dinners. This bread is just one of the many ways to use it in baking and cooking. I also love making batches of zucchini muffins and dairy-free zucchini bread. Not only are these recipes delicious, but they have also hidden vitamins and minerals.

Zucchini is loaded with essential vitamins and minerals, which include vitamin-A, vitamin-C, vitamin-B6, and magnesium. It also has a good amount of manganese and potassium and is full of antioxidants. Because of its many nutrients, zucchini contributes to healthy digestion, may improve heart health, and aids in reducing blood sugar. Overall, zucchini is a superfood and is excellent for our diets!

Zucchini Bread Ingredients

• Whole wheat flour
• Unbleached all-purpose flour
• Unsweetened cocoa powder
• Turbinado sugar
• Baking soda
• Baking powder
• Fine sea salt
• Shredded zucchini
• Full fat coconut milk
• Egg
• Coconut oil 
• Semi-sweet chocolate chips

Ingredient Notes

The ingredients in this bread are very clean and pretty common as well. There are a few substitutions that can be made and modifications if necessary.

The flours I used in this bread are a combination of whole wheat and all-purpose. I prefer using a mixture because it keeps the bread light and nutrient-dense. However, either whole wheat or plain flour can be used by themselves.

Unsweetened cocoa powder is a must for this bread, not sweetened. Either plain cocoa powder or raw cacao powder can be used and will produce delicious results.

Turbinado sugar is my sweetener of choice for this bread, but coconut sugar or brown sugar can be used in its place.

Full fat coconut milk is what adds moisture to this bread without adding too much oil. For the bread to turn out right, it needs to be full-fat, not coconut milk from a carton. If you only have a carton of coconut milk or want to use another non-dairy milk, add three tablespoons of coconut oil to the mix. To get 5.5oz I used a small can that I had on hand, which you can buy on Amazon. You can also get a bigger can at Target and measure it out.

This bread is dairy-free because it has coconut milk and coconut oil in place of milk and butter. For the chocolate chips, my preferred dairy-free brand is Enjoy Life Chocolate Chips.

Recipe Equipment

• 8.5 x 4.5 loaf pan
• Grater
• 2 Large mixing bowls
• Measuring cups and spoons
• Spatula
• Whisk

Recipe Notes

• Be careful not to overmix the batter. Mix until the ingredients are just combined.
• Bake the bread for 35 minutes and check it with a toothpick. If the toothpick comes out clean, it is done. It may need closer to 40 minutes, depending on your personal oven.
• This bread is best served cold or slightly defrosted from the freezer!
• To store the bread, wrap it in aluminum foil or plastic wrap and keep it in the refrigerator for up to 4 days.
• To freeze the bread, wrap it in aluminum foil and place it in a ziplock bag. Freeze for up to 3 months and defrost on at room temperature when you’re ready to eat it.

I hope you enjoy this Healthy Chocolate Zucchini Bread and get a chance to try out the other zucchini recipes I mentioned in the post. When you make this bread, I’d love to hear how it turns out for you! You can comment below or tag me on Instagram.

Healthy Chocolate Zucchini Bread

Alyssa

This Chocolate Zucchini Bread is not only healthier, but it's moist, sweet, and delicious. The combination of cacao and chocolate chips create a rich flavored loaf, and the zucchini and coconut milk adds moisture.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Bread, Dessert, Snack

Cuisine American

Servings 12

Calories 103 kcal

Equipment

• 8.5 x 4.5 loaf pan
• Grater
• 2 Large mixing bowls
• Measuring cups and spoons
• Spatula
• Whisk

Ingredients

  

• 3/4 cup Whole grain flour
• ½ cup Unbleached all purpose flour
• 1/4 cup + 2 tbsp Unsweetened cocoa powder
• 1/2 cup Turbinado sugar
• 1/2 tsp Baking soda
• 3/4 tsp Baking powder
• 1/4 tsp Fine sea salt
• 1 1/4 cups Shredded zucchini
• 5.5 oz Coconut milk
• 1 Medium Egg
• 1 tbsp Coconut oil melted and cooled slightly
• 1/4 cup Semi-sweet chocolate chips

Instructions

 

• Preheat the oven to 350F degrees. Spray a loaf pan with non-stick baking spray.
• Shred the zucchini.
• In a medium bowl whisk together the flour, cocoa, baking soda, baking powder, sugar, and salt.
• In a large bowl whisk together the full fat coconut milk, egg, coconut oil, and vanilla extract until mix throughly.
• Gently fold the milk mixture into the flour mixture.
• Once almost combined, stir in the grated zucchini.
• Pour the batter into the prepared pan and top with chocolate chips. Bake for 35-40 minutes until the top is firm to the touch and an inserted toothpick comes out clean.

Notes

• Be careful not to overmix the batter. Mix until the ingredients are just combined.
• Bake the bread for 35 minutes and check it with a toothpick. If the toothpick comes out clean, it is done. It may need closer to 40 minutes, depending on your personal oven.
• This bread is best served cold or slightly defrosted from the freezer!
• To store the bread, wrap it in aluminum foil or plastic wrap and keep it in the refrigerator for up to 4 days. To freeze the bread, wrap it in aluminum foil and place it in a ziplock bag. Freeze for up to 3 months and defrost on at room temperature when you’re ready to eat it.

Keyword Chocolate Zucchini Bread, Healthy Chocolate Zucchini Bread, Healthy Zucchini Bread