Healthy Chocolate Zucchini Bread

Moist, fluffy, and packed with rich chocolate flavor, this healthy chocolate zucchini bread is secretly wholesome and has around 100 calories a slice- no one will guess it’s made with zucchini. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 102kcal

Author Arman Liew

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 1/2 cup with moisture squeezed out
1/4 cup maple syrup
2 large eggs
1/4 cup milk
1/2 cup chocolate chips

Instructions

Preheat the oven to 350°F (180°C). Grease and line a loaf pan and set aside.
Add the oats, baking soda, salt, cocoa powder, banana, zucchini, maple syrup, eggs, and milk to a blender or food processor. Blend until no visible oat flakes or green zucchini streaks remain. The batter will be thinner than a typical quick bread batter, almost pourable like a thick smoothie. Fold through the chocolate chips.
Transfer the batter into the lined pan. Add extra chocolate chips on top.
Bake for 35-40 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are great).
Remove the bread from the oven and let it cool completely before slicing. The bread will feel soft when warm Burt firms up as it cools.

Video

Notes

Zucchini: I tried this with all kinds of zucchini sizes, and medium (around 6 ounces) was ideal. Don't worry if your zucchini is smaller or larger. As long as the moisture is removed, you'll be fine.
Gluten-free: Use certified gluten-free oats.
Leftovers: Store at room temperature for 3 days or in the refrigerator for up to 1 week. You can also freeze slices for up to 6 months.

Nutrition