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It’s zucchini season right now and I’m all for it! I’m working on a few new recipes and today I’ve got a deliciously healthy double chocolate zucchini bread. Made with whole grains this bread is an easy chocolatey snack to please any kid or adult.
I love baking with zucchini as it’s so easy to sneak some veggies into my own diet and the kids. By adding zucchini we add moisture plus I also just like that it makes it feel like summer! Additionally, if you’d prefer a muffin, then try my double chocolate zucchini muffins!
This quick bread is perfect for any level of skill and comes together in about 5 minutes. An easy snack to mix up for the kids school lunches or a breakfast on the go. For some other quick bread options, check out my chocolate chip banana bread or my pumpkin chocolate chip bread.
How to Store Chocolate Zucchini Bread
When storing quick breads, follow these steps:
- Fully cool the bread, otherwise it can get gummy and soggy.
- Place a paper towel on the bottom of an airtight container or bag.
- Put the bread on top of the paper towel.
- Lay another paper towel on top of the bread.
- Seal and keep at room temperature for up to 3 days.
How to Freeze Chocolate Zucchini Bread
If you want to freeze these, follow these steps:
- Fully cool the bread and then slice it into pieces at your desired thickness.
- Place a paper towel on the bottom of an airtight container or bag.
- Put the slices on top of the paper towel in a single layer. If you need to layer them, put a small square of paper towel between the layers.
- Seal and store in the freezer for up to 3 months.
- To eat, take amount you need out and let thaw at room temperature for 2 hours or heat in the microwave in 20 second increments. But be cautious if using the microwave when feeding children or toddlers, it can leave hot spots.
Benefits of Whole Wheat vs. White Flour
When baking healthier snacks, treats or breakfasts, I’m a big fan of using whole wheat flour instead of all purpose flour, also known as white flour. There are many benefits to this including a higher concentration of minerals like copper, magnesium and iron. This is important for me personally as like many women, I’ve had issues with low iron in my life.
There is also a larger source of B vitamins in whole wheat flour which provides energy. Whole wheat flour has a higher protein content as well as more fibre, both of which can keep you feeling full longer. Another great thing about whole wheat flour is it can add a little extra flavour bringing a hint of nuttiness to certain bakes.
The only cons of using whole wheat flour that I know of is sometimes it can make a recipe more dense, which is why I typically add more moisture to my recipes. In doing this, I generally don’t notice that I’m eating a whole wheat flour bread instead of a white flour bread.
The other downside is I know everybody doesn’t keep whole wheat flour on hand. Well, I never used to either and now I can’t imagine not having it in the house. I buy a large 10kg bag for the exact same price as an all purpose bag of flour and have never had it go bad on me. Having said this, I highly recommend keeping some on hand so you can make guilt free muffins, quick breads or whatever you want! Although, in saying this, if the recipe doesn’t call for it, I don’t recommend swapping whole wheat flour for white flour, they’re generally not a 1 to 1 substitute.
If you’d like more information on the nutritional benefits, head to https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/whole-grains/. There are lots of great sources of nutritional information on the Harvard website that is backed up by multiple sources.
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
Baking Tips
- Don’t overmix the batter! Fold the wet and dry ingredients together until just combined. This ensures a tender crumb rather than a tight, dense bread.
- For best results, use room temperature ingredients! They will mix together much easier creating a smoother, more well incorporated batter.
- For the best chocolate flavour in this chocolate zucchini bread, don’t skip the ground esperesso!
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Healthy Summer Recipes
Today’s song is s brand new song that just came out a few days ago and it is amazing! I first saw him on TikTok and I’m sooo glad I did. His voice is unreal! Here’s Alive by Spencer Sutherland. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Double Chocolate Zucchini Bread
Ingredients
- 1 3/4 cups (210g) whole wheat flour
- 1/2 cup (50g) cocoa powder
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground espresso (optional, but recommended)
- 1/4 tsp salt
- 1 medium zucchini, finely grated (about 200g whole or 1 1/4 cup finely grated)
- 2 large eggs
- 1/2 cup (90g) light brown sugar, packed
- 1/3 cup (60g) avocado oil (or other neutral oil like canola)
- 1/2 cup (110g) unsweetened oat milk (or milk of choice)
- 3/4 cup (165g) plain Greek yogurt
- 1 tsp vanilla extract
- 1/2 cup (80g) semi sweet chocolate chips
Instructions
- Preheat the oven to 350℉ and line or spray a 9×5 loaf pan.
- In a medium size mixing bowl, add the flour, cocoa powder, baking powder, baking soda, ground espresso and salt. Whisk to combine and set aside.
- Finely grate your zucchini onto a clean tea towel or a couple of paper towels. Squeeze the excess juice into a large mixing bowl. Then add in the shredded zucchini.
- Then in the large mixing bowl, add the eggs and brown sugar. Whisk until well combined. Add in the oil, milk, Greek yogurt and vanilla extract. Whisk until well combined.
- Add the dry mixture into the wet mixture and using a spatula, fold together gently until half combined. Add in the chocolate chips and fold together until just combined.
- Pour the batter into the prepared loaf pan. If you want that traditional looking crack in the middle once baked, run your spatula lengthwise down the middle of the batter making a line in the batter. Bake for 45-50 minutes or until the top springs back when touched and a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to completely cool. Store in an airtight container for up to 3 days or freeze for up to 3 months and enjoy!
