Description
This Healthy Double Chocolate Zucchini Bread is a moist and delicious treat combining whole wheat flour, shredded zucchini, and rich dark chocolate chunks. Sweetened naturally with honey and enhanced with Greek yogurt for extra moisture and protein, this loaf is a wholesome twist on a classic favorite, perfect for breakfast or a guilt-free snack.
Ingredients
Scale
Wet Ingredients
- 1.5 cups shredded zucchini (excess moisture squeezed)
- 1/3 cup melted butter OR oil
- 1/2 cup honey
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1/3 cup dark chocolate chunks
Instructions
- Prep: Line the bottom of a 5×9 inch loaf pan with parchment paper and grease the sides to prevent sticking. Preheat your oven to 360°F (182°C) to ensure it is ready for baking once your batter is prepared.
- Make batter: In a large mixing bowl, combine the shredded zucchini, melted butter or oil, honey, Greek yogurt, eggs, and vanilla extract. Stir until all wet ingredients are well mixed. In a separate bowl, whisk together the whole wheat flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and gently fold until just combined, leaving some lumps to keep the bread tender. Finally, fold in the dark chocolate chunks evenly throughout the batter.
- Bake: Pour the prepared batter into the lined and greased loaf pan, smoothing the top evenly. Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Squeeze out excess moisture from zucchini to avoid soggy bread.
- Use parchment on the bottom and grease the sides of the loaf pan for easy removal.
- Do not overmix the batter to keep the bread tender and fluffy.
- Check for doneness starting at 45 minutes with a toothpick or cake tester.
- Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
