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Healthy Double Chocolate Zucchini Bread: Easy 1-Bowl Recipe

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This rich, fudgy, and impossibly moist chocolate zucchini bread is made in one bowl with wholesome ingredients. It’s the perfect guilt-free treat that tastes like a brownie but hides a whole vegetable inside.

Ingredients

Scale
  • 1 ½ cups grated zucchini (from about 1 medium zucchini, do not squeeze out moisture)
  • 1 ¾ cups whole wheat pastry flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ⅓ cup melted coconut oil
  • ½ cup maple syrup
  • ¼ cup coconut sugar
  • 2 teaspoons vanilla extract
  • ¼ cup plain Greek yogurt
  • ¼ cup milk (any kind)
  • ¾ cup semi-sweet or dark chocolate chips, plus more for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends.
  2. Wash zucchini, trim ends, and grate using the large holes of a box grater. Measure 1 ½ cups grated zucchini (do not squeeze out moisture). Set aside.
  3. In a large mixing bowl, whisk together whole wheat pastry flour, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
  4. Add eggs, melted coconut oil, maple syrup, coconut sugar, vanilla extract, Greek yogurt, and milk to the same bowl. Whisk until smooth and well combined.
  5. Add grated zucchini (with all juices) to the bowl. Fold with a rubber spatula until evenly distributed. Do not overmix.
  6. Fold in ¾ cup chocolate chips until scattered throughout. Reserve a handful for topping.
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If top browns too quickly, tent loosely with foil after 35 minutes.
  9. Cool in pan on a wire rack for 15 minutes. Use parchment sling to lift bread out and transfer to rack to cool completely (at least 1 hour before slicing).

Notes

Do not squeeze moisture from zucchini—it’s key to moist texture. Let bread cool completely before slicing to prevent crumbling. Bread tastes even better on day two. For gluten-free, use 1:1 gluten-free baking flour blend. For vegan, use flax eggs, dairy-free yogurt, and dairy-free milk.

Nutrition

Keywords: healthy chocolate zucchini bread, double chocolate zucchini bread, one bowl zucchini bread, whole wheat zucchini bread, easy zucchini bread

Find it online: https://spoonmira.com/healthy-double-chocolate-zucchini-bread-easy-1-bowl-recipe/