Luscious Chocolate Zucchini Bread with Applesauce

Getting kids (or honestly, anyone) to eat their vegetables can feel like an uphill battle sometimes. Between picky eaters and busy schedules, sneaking in those daily servings of veggies often seems impossible – especially when what everyone really wants is something sweet and comforting.

That’s why this chocolate zucchini bread with applesauce has become such a lifesaver in our house. It’s healthier than traditional sweet breads, super easy to whip up, and best of all – no one even realizes they’re eating vegetables while enjoying a slice with their morning coffee or as an afternoon snack.

What Kind of Zucchini Should I Use?

When it comes to zucchini for baking, medium-sized ones are your best bet since they’re tender and have smaller seeds. Really large zucchini can be watery and have tough seeds, which isn’t ideal for bread. For this recipe, you’ll want to grate the zucchini finely using the small holes of your box grater – and don’t squeeze out the moisture since that liquid helps keep your bread moist. Fresh summer zucchini works great, but if you’re baking in winter, grocery store zucchini will do just fine as long as it feels firm and heavy for its size. Just make sure to wash your zucchini well and trim off both ends before grating.

Options for Substitutions

This healthy bread recipe is pretty forgiving and offers several swap options:

• Zucchini: You can swap zucchini with grated yellow summer squash, or even peeled and grated apple (though you might want to reduce the maple syrup by 2 tablespoons if using apple).
• Applesauce: Out of applesauce? Try mashed banana, pumpkin puree, or Greek yogurt instead. Each will give slightly different moisture levels, but they all work well.
• Maple syrup: As mentioned in the recipe, honey or agave work just fine. You could also use regular sugar, but you’ll need to add an extra 2 tablespoons of applesauce for moisture.
• Whole wheat/spelt flour: Regular all-purpose flour works too. For gluten-free options, try a 1:1 gluten-free flour blend – just make sure it contains xanthan gum.
• Chocolate chips: Feel free to use dark chocolate chips, chopped chocolate bars, or even nuts if you prefer. You can also skip them completely for a less sweet bread.
• Egg: For a vegan version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini bread is squeezing out too much moisture from the shredded zucchini – this recipe specifically needs that extra moisture to create a moist, tender loaf, so just let it be after shredding. A common error is overmixing the batter, which can lead to a dense, tough bread – instead, stir just until the dry ingredients are incorporated, and don’t worry about a few small lumps. To prevent the chocolate chips from sinking to the bottom, toss them in a little flour before adding to the batter, and remember to reserve some for sprinkling on top before baking. For the best texture, avoid opening the oven door during the first 30 minutes of baking, as this can cause the bread to sink in the middle and become dense.

What to Serve With Chocolate Zucchini Bread?

This moist chocolate zucchini bread is perfect for breakfast, snack time, or dessert, and there are lots of tasty ways to serve it! For breakfast, try spreading a warm slice with cream cheese or almond butter, and pair it with a cup of coffee or milk. If you’re serving it as an afternoon treat, I love adding a scoop of vanilla ice cream or a dollop of whipped cream on top of slightly warmed slices. For a simple but satisfying dessert, serve it with fresh berries on the side and a drizzle of maple syrup over the top – the fruit adds a nice fresh contrast to the rich chocolate flavor.

Storage Instructions

Counter Storage: This chocolate zucchini bread stays fresh at room temperature for up to 2 days. Just wrap it well in plastic wrap or keep it in an airtight container. I like to place a paper towel in the container to absorb any extra moisture from the zucchini.

Refrigerate: Want it to last longer? Pop your bread in the fridge in an airtight container and it’ll stay good for up to a week. The moisture from the zucchini and applesauce helps keep it from drying out, which is pretty awesome!

Freeze: This bread freezes really well for up to 3 months! I usually slice it before freezing, then wrap individual pieces in plastic wrap and store them in a freezer bag. This way, I can grab just one slice whenever I want a treat. When you’re ready to eat, just thaw it overnight in the fridge or for a couple hours on the counter.

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 30-40 g
• Fat: 40-50 g
• Carbohydrates: 250-300 g

Ingredients

• 2 cups finely shredded zucchini (not drained)
• 1 large egg
• 1/2 cup plain applesauce
• 3/4 cup maple syrup (or honey/agave)
• 1 teaspoon vanilla essence
• 1 teaspoon baking soda
• 1 teaspoon aluminum-free baking powder
• 1/2 teaspoon salt
• 1/3 cup cocoa powder
• 2 cups whole wheat or spelt flour
• 1/2 cup semi-sweet chocolate chips (split into portions)
• Non-stick cooking spray

Step 1: Prepare the Baking Materials

Preheat your oven to 350 degrees F (175 degrees C).

Line a 9 x 5-inch loaf pan with unbleached parchment paper, making sure the paper extends slightly over the edges for easy removal later.

Spray the parchment paper with cooking spray to prevent sticking.

Set the prepared pan aside.

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine an egg, applesauce, maple syrup, vanilla extract, baking soda, baking powder, and salt.

Whisk these together well until the mixture is smooth and uniform, ensuring all the ingredients are fully integrated.

Step 3: Add Cacao and Zucchini

Add the cacao powder to the wet mixture and whisk until it is fully dissolved and well combined.

Then, stir in the grated zucchini, making sure it is evenly distributed throughout the batter.

Step 4: Incorporate Dry Ingredients and Chocolate Chips

Gently add the flour to the mixture and delicately mix with a spatula just until the ingredients are combined.

Be careful not to over-mix.

Add 1/4 cup of chocolate chips and fold them in with just a few gentle strokes.

Step 5: Transfer to Loaf Pan and Bake

Pour the prepared batter into the lined and greased loaf pan, smoothing the top with a spatula.

Sprinkle the remaining 1/4 cup of chocolate chips over the top.

Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

Once baked, remove the loaf from the oven and transfer it to a cooling rack for 10 minutes.

Use the parchment paper flaps to carefully lift the zucchini bread out of the pan, placing it directly on the rack.

Allow it to cool further before using a sharp serrated knife to slice and serve.

Enjoy your deliciously moist and healthy zucchini bread!