Easy Chocolate Zucchini Bread Recipe

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.

Preheat the oven to 350 degrees Fahrenheit.

Line two loaf pans with parchment paper or use non-stick baking spray.

Grate the zucchini and measure out 2 cups, setting it aside.

In a large mixing bowl, combine 1 cup of softened unsalted butter, 1 and 1/2 cups of white granulated sugar, and 2 tsp of vanilla extract. Use a mixer to cream the butter and sugar together for a couple of minutes.

Add 4 large eggs at room temperature to the butter and sugar mixture and beat together.

Mix in 1 cup of sour cream or Greek yogurt.

In a separate bowl, combine 3 cups of all-purpose flour, 2 tsp of baking powder, 1 tsp of baking soda, 1/2 tsp of sea salt, and 1/2 cup of cocoa powder. Sift the dry ingredients together.

Combine the wet batter with the dry ingredients just until well incorporated and smooth.

Fold in the grated zucchini and 12 oz of semi-sweet chocolate chips using a spatula.

Divide the batter evenly between the two prepared loaf pans, adding extra chocolate chips on top if desired.

Bake in the preheated oven at 350°F for about 60 to 70 minutes or until a toothpick inserted into the center comes out clean, spacing the pans 6 to 7 inches apart in the oven.

Once baked, remove the loaves from the pans and transfer them to a wire rack to cool.

After cooling, slice the bread using a sharp serrated knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens