This no added sugar Chocolate Zucchini Bread is easy to make with loads of chocolate flavor. Its super moist and lasts for days!
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Even though there is a decent amount of zucchini in this chocolate bread, you can't really taste or see it. But if you're wondering why you would even bother putting zucchini in chocolate bread to begin with, its because it adds a lot of moisture , keeping the loaf tender and moist.
I also like to use 2 types of chocolate when making loaf style cakes. For this one, I used unsweetened cocoa powder and sugar free chocolate chips. Using both gives the bread a nice rich chocolate color as well as a deep chocolate flavor.
Recipe Highlights
- Super Moist: The zucchini keeps the bread incredibly moist and tender, so it won't dry out, and it freezes well too!
- Great Way to Use Zucchini: Whenever I have extra zucchini, this recipe is a fun and tasty way to use it up without anyone even noticing the veggies.
- Kid-Friendly: Even the picky eaters who usually avoid vegetables can’t resist this bread because the chocolate flavor is so rich and the zucchini taste is hardly noticeable.
- Its Sugar Free: I used monkfruit sweetener to naturally my chocolate bread to give it the perfect level of sweetness.
You might also like to check out more of my sugar free cakes like this Chocolate Date Cake, Chocolate Avocado Cake, Simple Chocolate Cake, my decadent Black Bean Chocolate Cake and this low calorie Chickpea Chocolate Cake.
Ingredients
How To Make
- Preheat the oven to 175 C/350 F. Spray a 9 x 2.5 loaf tin with cooking spray, and line with parchment, set aside.
- Mix dry ingredients: Whisk together the flour, cocoa, baking soda, and salt in a medium bowl, and set aside.
- Mix wet ingredients: Whisk the eggs, monkfruit, light olive oil, Greek yogurt, vanilla and instant espresso powder until combined.
- Combine Wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until combined.
- Add Zucchini: Fold in the zucchini and ½ cup of the chocolate chips, and reserve the rest for the topping.
- Pour into Tin: Pour the batter into your prepared loaf tin
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Top Tip
Moisture Management: Zucchini adds a lot of moisture to the loaf. After grating the zucchini, it's essential to squeeze out excess water using a cheesecloth or a clean kitchen towel to prevent the loaf from becoming too wet and dense.
Picking the Right Zucchinis
- Tenderness: I always go for young, small to medium-sized zucchinis. They’re more tender and have a finer texture, which mixes into the batter really well without being too chunky or fibrous.
- Less Water Content: I’ve found that smaller zucchinis have less water compared to the larger ones. This helps keep my chocolate bread from getting too wet and mushy.
- Milder Flavor: The younger zucchinis have a milder, more neutral taste, which doesn’t overpower the chocolate flavor in the loaf.
- Fewer Seeds: I prefer the smaller zucchinis because they have fewer and smaller seeds, making the texture of the loaf smoother. If I use a larger zucchini, I usually scoop out the seeds before grating.
- Thin Skin: The skin on younger zucchinis is thinner and more delicate, so I don’t need to peel them before grating. This adds a bit of color and extra nutrients to the bread without messing with the texture.
When I’m picking out zucchinis, I look for ones that are firm, with shiny skin and no soft spots or blemishes. I usually aim for zucchinis that are about 6 to 8 inches long for the best results.
I love chocolate zucchini bread because it’s incredibly moist and has a rich, chocolatey flavor that makes it feel like a special treat. Plus, it’s a clever way to use up extra zucchini without anyone even noticing!
Sugar Free Chocolate Zucchini Bread
Ingredients
- 1 cup plain four or all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs
- ½ cup granulated monkfruit sweetener
- ¼ cup extra virgin olive oil
- ¼ cup greek yogurt
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso powder
- 1½ cups grated zucchini (strained)
- ¾ cup sugar free dark chocolate chips
Instructions
- Preheat the oven to 180℃/350℉. Spray a 23cm x 6cm loaf tin (9 x 2.5 inch) with cooking spray, and line with baking paper or parchment paper, set aside.
- Whisk together the 1 cup plain four or all-purpose flour, ½ cup unsweetened cocoa powder, ¾ teaspoon baking soda, and ½ teaspoon sea salt in a medium bowl, and set aside.
- Whisk the 2 large eggs, ½ cup granulated monkfruit sweetener, ¼ cup extra virgin olive oil , ¼ cup greek yogurt, 2 teaspoons vanilla extract and 1 teaspoon instant espresso powder until combined.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Fold in 1½ cups grated zucchini (strained) and half of the ¾ cup sugar free dark chocolate chips, and reserve the rest for the topping.
- Pour the batter into the prepared loaf tin and bake at 180℃/350℉F for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Note: the chocolate chips will be melted, so the chocolate might be wet on the toothpick.
- Remove from the oven and allow to cool for 10 minutes in the tin. Next, run a knife around the ends of the loaf pan, gently lift the loaf out and place it on a cooling rack. Leave to cool for another 15-20 minutes, slice and serve.
Notes
- Monkfruit: I used granulated white monkfruit which measures like sugar. The golden or brown varieties of monkfruit would all be suitable. Alternatively you could use granulated stevia.
- Grated Zucchini: Grate the zucchini using the fine side of the box grater, and there will be no flecks of green in the bread. After grating, turn the zucchini onto paper towels to strain the excess liquid but don't press or dry the zucchini as we need the moisture. Don't peel the zucchini or tightly pack the measuring cups.
- Storage: Store in an air-tight container on the counter for 3-4 days.
- Freezing: Tightly wrap the bread in kitchen wrap or foil, and place it in a freezer-safe sealable bag. This chocolate zucchini bread freezes for up to two months. (I prefer to slice it first before freezing so I can grab and go!)
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
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