Go Back
two slices of healthier double chocolate zucchini bread on a cutting board
Print Recipe Pin Recipe

Healthier Double Chocolate Zucchini Bread

This double chocolate zucchini bread is packed with rich chocolate flavor and lots of zucchini. It's so moist and fluffy! Best of all, this zucchini bread is made with whole wheat flour, less butter, and less sugar than traditional recipes.
Prep Time15 minutes
Cook Time1 hour 25 minutes
Cooling time2 hours
Total Time3 hours 40 minutes
Course: Breakfast, Dessert
Keyword: bread, cake, chocolate, healthy, zucchini
Servings: 1 loaf
Author: Half the Sugar Baker

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour or substitute all purpose flour
  • 2/3 cups unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon optional
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs preferably room temperature
  • 2/3 cups brown sugar
  • 1/4 cup neutral oil
  • 1/2 cup unsweetened applesauce or substitute plain yogurt, buttermilk, sour cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon espresso or instant coffee optional
  • 2 cups lightly packed grated zucchini from about 2 small or 1 large zucchini
  • 2/3 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts or pecans optional

Instructions

  • Preheat oven to 335ºF. Grease a 9x5 inch loaf pan and line with a strip of parchment paper, leaving extra overhang on the sides.
  • In a medium bowl, whisk together all purpose flour, whole wheat flour, cocoa powder, ground cinnamon, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, whisk the eggs, brown sugar, oil, applesauce, vanilla extract, and espresso powder until well combined. Stir in the grated zucchini. Add the dry ingredients to the wet ingredients and fold together until just combined. Be careful not to over mix. Gently fold in the chocolate chips and nuts.
  • Pour the batter into the prepared pan. Optionally sprinkle some extra chocolate chips on top. Bake for 85 to 95 minutes, or until an inserted toothpick comes out with just a few crumbs but no wet batter. Once done baking, allow the zucchini bread to cool in the pan for 15 minutes. Use the parchment paper overhang as a sling to remove the bread from the pan. Allow to cool on wire rack completely before slicing.

Notes

This zucchini bread can also be baked in a 9 inch round cake pan for 55-65 minutes.