This delectable chocolate zucchini bread recipe combines moistness and rich chocolate flavor, making it an ideal choice for a delightful snack or a quick, on-the-go breakfast. Despite my initial struggles as a novice baker, I persevered through four attempts to perfect this healthy chocolate zucchini bread recipe. My goal was to create a gluten-free and refined sugar-free option that caters to a broader audience, hence the multiple iterations it took to get it just right.
If you’re unfamiliar with buckwheat, today marks the day you discover this versatile ingredient. Although often mistaken for a grain, buckwheat is, in fact, a fruit seed and a member of the rhubarb family. This unique classification earned buckwheat the title of a pseudo-grain. You can typically find buckwheat in its whole groat or flour form. Its adaptability shines through as it can be transformed into flour, used for making noodles or pancakes, and added to salads or granola recipes.
Buckwheat’s natural gluten-free nature makes it an excellent substitute for traditional flours, imparting a delightful nutty flavor to any recipe. In addition to buckwheat flour, I’ve utilized oat flour, which you can easily make by blending old-fashioned rolled oats. It’s essential to mention that oats are inherently gluten-free; however, they may be susceptible to cross-contamination during processing and packaging. Hence, it’s advisable to opt for certified gluten-free rolled oats when purchasing them. (Personally, I have a favorite brand that I trust.)
To sweeten this wholesome chocolate zucchini bread, I’ve relied on the simplicity of a ripe banana and some honey. Opting for natural sweeteners whenever possible helps minimize our consumption of refined sugars, and this combination accomplishes that perfectly. If you happen to be out of honey, maple syrup is an equally suitable alternative. For those seeking a touch more sweetness, particularly for kids (or yourself), adding some dark chocolate chips can elevate the experience.
Healthy Chocolate Zucchini Bread
This healthy chocolate zucchini bread recipe features rolled oats, buckwheat flour, olive oil, and honey as key ingredients, making it an excellent choice for a nutritious snack or an effortless breakfast.
Ingredients
- 1 cup oat flour*
- 2/3 cup buckwheat flour*
- 1 1/2 cups shredded zucchini, lightly packed (1 small zucchini)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons cocoa powder
- 1/4 cup walnuts, chopped (optional)
- 1/3 cup honey
- 1 large banana
- 3 eggs*
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- Coconut oil, for greasing
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine the oat flour (see note below), buckwheat flour, baking powder, baking soda, salt, and cocoa powder.
- Using a food processor, blend the banana and honey until smooth. (Alternatively, mash them with a fork if you lack a food processor.) The banana and honey mixture serves as a natural sweetener in the bread.
- In a separate small bowl, add the cracked eggs, banana mixture, olive oil, and vanilla extract.
- Combine the wet mixture with the dry mixture, adding shredded zucchini, and stir thoroughly.
- Incorporate the chopped walnuts. (Feel free to use your preferred nuts or omit them entirely.)
- Grease the edges of a loaf pan with a teaspoon of coconut oil to prevent sticking. Alternatively, use parchment paper as an alternative.
- Pour the bread mixture into the pan, ensuring an even distribution of the batter.
- Bake for 35-40 minutes or until the center is cooked through. Test the center with a toothpick; when it comes out clean, the bread is done.
- Allow the bread to cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for an additional 20 minutes before slicing.
- Serve warm and savor the goodness!
Notes
OAT FLOUR: Create oat flour at home by processing old-fashioned whole rolled oats until finely ground and a flour-like texture forms. One cup of oats yields one cup of oat flour.
BUCKWHEAT FLOUR: If you lack buckwheat flour, all-purpose flour or a 1-to-1 gluten-free flour can be substituted.
EGG: For a vegan option, replace the eggs with “chia seed eggs.” Prepare one “chia egg” by mixing 1 tablespoon of chia seeds with 3 tablespoons of water and letting it sit for 5-10 minutes until it becomes gelatinous. In this recipe, to replace 3 eggs, use 3 tablespoons of chia seeds mixed with 9 tablespoons of water.
Nutrition
- Serving Size: 1 slice
- Calories: 175 calories
- Sugar: 10 grams
- Fat: 9 grams
- Carbohydrates: 23 grams
- Fiber: 2 grams
- Protein: 5 grams
