Healthy Chocolate Zucchini Bread
This Healthy Chocolate Zucchini Bread is a guilt-free delight! Moist, chocolatey, and packed with nutritious ingredients, it’s perfect for any time of day.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Loaf Pan
- Whisk
- Grater
Ingredients
- 2 cups quick oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cocoa powder
- 1 1/4 cups banana (approximately 3 large bananas)
- 1 medium zucchini (moisture squeezed out)
- 1/4 cup maple syrup
- 2 large eggs
- 1/4 cup milk Use any milk of your choice
- 1/2 cup chocolate chips For an extra chocolatey treat!
Instructions
- Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper for easy removal.
- Grate the zucchini using a grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
- In a large mixing bowl, whisk together the quick oats, baking soda, salt, and cocoa powder until well combined. Set aside.
- In another bowl, mash the bananas until smooth. Add the squeezed zucchini, maple syrup, eggs, and milk. Mix until everything is well incorporated.
- Gradually add the wet ingredients to the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay!
- Gently fold in the chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, keep in the fridge for up to a week.
- Freeze individual slices wrapped in plastic wrap for up to 3 months.