Our Fudgey and Low Calorie Chocolate Zucchini bread. Your kids will be eating a veggie and won’t even know it, plus, with only 3/4 cup total sugar, we keep things healthy and delicious.
I made this with the intent of NOT blogging it but it was SO DELICIOUS I just couldn’t NOT post it. It’s fudgy, rich, delicious, and tastes like a moist brownie- but with about 1/4 of the calories and sugar!Â
I modified another recipe I found online because I was out of eggs, I wasn’t really sure it would work, but it did! It’s healthier than any of the other recipes I’ve found AND it’s got a super rich, dense texture and flavor. It tastes like flourless chocolate cake without being TOO sweet.Â
Mix your dry ingredients, combine wet ingredients, add your zucchini & chocolate chips last, and you’re good to go.Â
Spread into your loaf pan, and bake. When the cake is done, add remaining 1/4 chocolate chips to top of cake to garnish. Yum!
Do you have more zucchini you need to use? Check out our Savory Zucchini Cheddar Quick Bread! With Fall coming up, it’s a perfect time to make Pumpkin Chocolate Bread too. Or- if you REALLY enjoy the savory route, stuff your French Bread with some Artichoke, Feta, and  Jalapeno! Either way- Laughing Spatula has your bread needs covered!
PS! If you’re on Instagram- tag us in your recipe pics with #laughingspatula or @laughingspatula! I’m not just saying this- we really love to see your pics, please tag us! And as always…we’re here for any recipe questions, comments or concerns directly at contact@laughingspatula.com!
To DELICIOUS and LOW CALORIE RECIPES!
Cheers! – RachelÂ
Chocolate Zucchini Bread
Ingredients
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup packed brown sugar
- 1 tsp salt
- 2 tsp baking soda
- 1/4 cup apple cider vinegar
- 1/4 cup applesauce
- 1.5 cups shredded zucchini
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips reserve 1/4 cup for topping
Instructions
- Preheat oven to 350 F. Grease a 9-by-5 inch loaf pan with nonstick cooking spray and set aside.
- In large bowl, combine all dry ingredients. Whisk well until combined.
- Add all wet ingredients, except zucchini. Stir dry + wet ingredients well, until combined (a few lumps is okay). Fold in shredded zucchini and chocolate chips.
- Pour mixture into greased loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean. While still warm, pour remaining 1/4 chocolate chips on top.
- Serve with a glass of milk & enjoy!
Hi, I’m from South Africa, and we generally get the small zucchini here (we call them baby marrows). They are “juicy”, would you suggest to drain them to dry them out some?
Wow, this is delicious!!