Chocolate Zucchini Bread Recipe for Two | Small Batch

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: semi-sweet chocolate chips

Dark chocolate has less sugar.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

Peel the zucchini using a potato peeler.

Cut off the ends of the zucchini.

Grate the zucchini using a cheese grater or food processor until you have 3/4 cup.

Do not squeeze out the liquid from the grated zucchini.

In a bowl, combine 1/3 cup granulated sugar, 1 egg yolk, and 2 tablespoons canola oil.

Add 2 tablespoons sour cream and 1/2 teaspoon vanilla extract to the bowl.

Mix the wet ingredients together using a Danish dough hook or spoon.

In a separate bowl, combine 1/2 cup all-purpose flour, 1/4 teaspoon baking soda, and 1/3 teaspoon salt.

Mix the dry ingredients until incorporated, being careful not to overmix.

Add the grated zucchini to the mixture and stir gently.

Optionally, add 1/2 teaspoon cinnamon and 1/3 cup semi-sweet chocolate chips, reserving some for topping.

Prepare a mini loaf pan (3x5 inches) by spraying it with non-stick spray or lining it with parchment paper.

Pour the batter into the prepared loaf pan.

Preheat the oven to 350 degrees Fahrenheit.

Bake the zucchini bread for about 30 minutes until set and a toothpick comes out clean.

Let the bread cool in the pan for 5 to 10 minutes.

Loosen the bread with a knife and pop it out of the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens