This Double Chocolate Zucchini Loaf is a delicious and secretly healthy treat, perfect for satisfying your chocolate cravings. You’ll love how moist and flavorful this loaf is, making it a fantastic addition to your collection of Healthy Chocolate Recipes.
Key Ingredients & Substitutions:
- Zucchini: Don’t peel it! Shredded zucchini adds moisture without a strong flavor. You can use yellow squash if zucchini isn’t available.
- Cocoa Powder: Use unsweetened cocoa powder for rich chocolate flavor. Dutch-processed works well too.
- Chocolate Chips: Mini or regular semi-sweet chocolate chips are great. Dark chocolate chips are a good healthy chocolate recipes option.
- Flour: All-purpose flour is standard. You can use a 1:1 gluten-free baking blend for a gluten-free version.
- Sweetener: Granulated sugar is used. You can substitute with coconut sugar for a slightly less refined option.
Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil (or unsweetened applesauce for a lighter option)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini), excess water squeezed out
- ½ cup semi-sweet chocolate chips (plus extra for topping, if desired)
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Servings: 10-12 slices
- Calories per serving: Approximately 280 calories
- Tools Needed: 9×5 inch loaf pan, mixing bowls, whisk, rubber spatula
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal. This ensures your healthy chocolate recipes loaf won’t stick.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure there are no lumps in your dry ingredients. This step creates the foundation for your delicious Double Chocolate Zucchini Loaf.
3. Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Ensure all the wet ingredients are fully incorporated before adding them to the dry mixture.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Mix gently with a rubber spatula until just combined. Be careful not to overmix, as this can lead to a tough loaf.
5. Fold in Zucchini and Chocolate Chips
Gently fold in the shredded zucchini and ½ cup of chocolate chips. Ensure the zucchini is evenly distributed throughout the batter. This adds moisture and a hidden healthy element to your Double Chocolate Zucchini Loaf.
6. Bake the Loaf
Pour the batter into your prepared loaf pan. If desired, sprinkle a few extra chocolate chips on top. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Serve
Let the loaf cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slicing it while warm is tempting, but a fully cooled loaf slices much better.
Variation Ideas:
- Nutty Crunch: Add ½ cup of chopped walnuts or pecans for extra texture.
- Spiced Loaf: Include ½ teaspoon of cinnamon or a pinch of nutmeg for a warm spice note.
- Orange Zest: Add 1 teaspoon of orange zest to the batter for a bright, citrusy twist.
- Protein Boost: Incorporate 2 tablespoons of unflavored protein powder with the dry ingredients.
Storage Instructions:
Store any leftover Double Chocolate Zucchini Loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw frozen slices at room temperature or warm gently in the microwave.
Frequently Asked Questions (FAQ):
Can I make this loaf gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Do I need to squeeze the water out of the zucchini?
Yes, it’s important to gently squeeze out excess water from the shredded zucchini to prevent the loaf from becoming too wet.
Can I use frozen zucchini?
If using frozen zucchini, thaw it completely and squeeze out as much liquid as possible before adding it to the batter.
How do I know when the loaf is fully baked?
Insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, your loaf is ready.
Can I reduce the sugar in this recipe?
You can try reducing the granulated sugar by ¼ cup, but reducing too much might affect the texture and moisture.
Is this loaf good for breakfast?
Absolutely! This healthy chocolate recipe is a delicious and relatively nutritious option for a quick breakfast or a satisfying snack.