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Healthy Chocolate Zucchini Bread
Lacey Baier
his easy chocolate zucchini bread is amazingly simple to make and uses several healthy substitutions. Plus it’s so incredibly delicious and a great way to satisfy your chocolate cravings and still live a clean eating lifestyle.
4.78
from
18
votes
Print Recipe
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
5
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course
Bread, Breakfast
Cuisine
American
Servings
8
slices
Calories
261
kcal
Equipment
mixing bowl
Loaf Pan, Non Stick
*may contain affiliate links
Ingredients
1x
2x
3x
½
cup
coconut sugar
2
tablespoon
melted and cooled coconut oil,
plus more for greasing loaf pan
2
large eggs
1
cup
unsweetened applesauce
¼
teaspoon
vanilla extract
2
cups
whole wheat pastry flour
2
tablespoon
unsweetened cocoa powder
1 ¼
teaspoon
baking soda
1 ½
teaspoon
ground cinnamon
¼
teaspoon
sea salt
1 ½
cups
shredded zucchini
(about 2 medium zucchinis)
½
cup
dark chocolate morsels
Instructions
Preheat oven to 350 degrees.
Grease a 9x5
loaf pan
with coconut oil and set aside.
In a
large mixing bowl
, combine the coconut sugar, 2 tbsp. coconut oil, eggs, applesauce and vanilla extract. Whisk together until well-blended.
Add the flour, cocoa powder, baking soda, cinnamon, and salt and stir to combine, taking care not to over-stir.
Add the shredded zucchini and chocolate chips and fold into the mixture until well-blended.
Pour the mixture into the greased
loaf pan
and spread evenly.
Place in the oven and bake for 50-65 minutes, or until a knife or toothpick comes out clean from the center of the loaf.
Remove the pan from the oven and let rest in for 10 minutes. If desired, transfer to a
wire rack
to cool completely.
Nutrition
Serving:
1
slice
Calories:
261
kcal
Carbohydrates:
42
g
Protein:
6
g
Fat:
9
g
Saturated Fat:
6
g
Cholesterol:
41
mg
Sodium:
319
mg
Potassium:
299
mg
Fiber:
4
g
Sugar:
14
g
Vitamin A:
115
IU
Vitamin C:
4.5
mg
Calcium:
61
mg
Iron:
1.8
mg
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