There is something about snow that makes me want to bake.
This Double Chocolate Zucchini Bread recipe was the result of just that. We were cooped up on a snowy morning so baking something delicious seemed appropriate. Since I had some shredded zucchini frozen from my garden last summer hanging out in my deep freeze I figured a zucchini bread would be perfect.
I tweaked the original recipe to make it healthier for my crew.
If you’re curious, here are some swaps I made:
- Subbed 1/2 cup of white flour with wheat flour
- Subbed melted coconut oil instead of vegetable oil
- Reduced the amount of sugar
In recipes like this, I usually swap some flour out for ground flax seed to add some nutrition but I didn’t do that this time. (Here is a post on why you should eat flax seed if you’re curious.)
Regardless of my healthy substitutions, my family really liked the bread! I initially thought I made a mistake by reducing the sugar by half, but it turns out that the chocolate chips add plenty of sweetness.
Next time I plan to double the batch, bake them both and freeze one!
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Freezing Instructions: After bread is baked, let cool completely. Slice the bread but keep it in the form of a loaf. By slicing it, you can thaw out one or two pieces instead of the whole loaf. Wrap loaf in saran wrap and then in foil. (I usually skip saran wrap but I’ve heard it helps it to save longer). Simply thaw out the bread when you’re ready to eat some!
Make sure to check out our other baked goods recipes! We’ve got LOADS of delicious, healthy recipes waiting to be baked up!Print
Double Chocolate Zucchini Bread. A delicious and healthy twist on normal zucchini bread with a few healthier substitutions that will not impact the flavor of this bread.
- 1/2 cup melted coconut oil (can sub vegetable oil)
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups zucchini, shredded
- 1/2 cup all-purpose flour
- 1/2 cup wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup dark chocolate chips
- Preheat oven to 350 F. Grease one 9×5 loaf pan.
- In a mixer, combine oil, sugars and vanilla. Mix in eggs and shredded zucchini.
- In a separate bowl, mix flours, salt, cinnamon, baking soda and baking powder. Slowly mix this dry mixture into your wet mixture. Beat until combined. Mix in chocolate chips.
- Move the batter to your prepared loaf pan, and bake at 350 degrees for 55-65 minutes, or until a toothpick comes out clean when inserted into the center. Remove from oven and cool in pan for 10 minutes before cooling on a wire rack.
Freezer Meal Instructions:
After bread is baked, let cool completely. Slice the bread but keep it in the form of a loaf. By slicing it, you can thaw out one or two pieces instead of the whole loaf. Wrap loaf in saran wrap and then in foil. Store in freezer for up to 3 months.
Thaw individual slices of bread in refrigerator or microwave.