Healthy Chocolate Wave Zucchini Bread

Chocolate Wave Zucchini Bread is a combination of a vanilla-ey loaf and a chocolate loaf – perfect for when you can’t pick one. With just a touch of sweetness, this treat is great for dessert, a tea-time snack, or even breakfast!

I posted this recipe on Instagram on labor day, but unfortunately I didn’t have my blog up and running back then, so I’m writing all these posts now in December. So let’s just pretend that we’re back in September for a moment now shall we?

This chocolate wave zucchini bread is quite a labor-less way to celebrate labor day. The slight bit of honey and chocolate in there really pushes things over the edge, and will make you forget that it’s no longer summer.

Made with whole and natural ingredients, this perfectly moist loaf is Paleo friendly, and could even be converted to a low-carb version by switching out the honey for a stevia sweetener + some extra liquid.

A much better way to use up those zucchinis instead of in a savory recipe, I’d say.

Healthy Chocolate Wave Zucchini Bread

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Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Servings: 16 ½” slices

Calories: 128kcal

Course: Breakfast, Dessert, Snack

Cuisine: American

Chocolate Wave Zucchini Bread is the ultimate combination of a vanilla-ey loaf and a chocolate loaf. With just a touch of sweetness, this treat is great for dessert, a tea-time snack, or even breakfast!

Ingredients

• 1¾ cups Zucchini, Shredded (Moisture Intact), 1¾ medium, 310g
• ¾ cup Almond Flour, 90g
• ¾ cup Whole Wheat Flour, 90g
• 4 teaspoon Baking Powder
• ¾ teaspoon Cinnamon, Ground
• ¼ teaspoon Nutmeg, Ground
• 1 teaspoon Salt
• ⅓ cup Coconut Oil, Melted
• 3 Eggs
• ¼ cup + 1 teaspoon Honey
• 2 teaspoon Vanilla Extract
• 3 tablespoon Unsweetened Cocoa Powder
• 2 teaspoon Water

Instructions

• Preheat oven to 350°F.
• Line an 8″ x 4″ loaf pan with parchment paper or foil (leave some overhang to lift out of pan later) and grease.
• Finely shred zucchini using a large-hole grater or food processor.
• In a medium bowl, combine and uniformly mix flours, baking powder, spices and salt.
• In a large bowl, whisk the oil, eggs, ¼ cup honey and vanilla extract.
• Add dry ingredients to wet, and whisk. Batter will be dry.
• Transfer zucchini into bowl and stir until completely incorporated.
• Pour ⅔ batter into prepared loaf pan.
• Add cocoa powder, 1 teaspoon honey and water to remaining batter, stir to combine and pour over the plain batter.
• Insert a butter knife and gently swirl to make a wave pattern. Don’t over-mix or you will get a chocolate bread instead.
• Bake for about 60 minutes or until a toothpick inserted into center comes out dry.
• Cool for 15 minutes, then lift out of pan using the lining. Transfer to a wire rack to cool completely, about 1 hour and cut into slices.

Notes

• Pat down the zucchini to remove excess moisture. This prevents the bread from collapsing while it cools.
• Don’t worry about the batter being too dry before you add in the zucchini. The moisture from the zucchini will give it a better consistency.

Storage:

• Let the bread cool completely before storing so that it remains fresh.
• Room temperature: 1-2 days, tightly wrapped in plastic wrap or airtight container.
• Fridge: 1 week in an airtight glass container.
• Freezer: 1 month, wrapped in plastic wrap and then placed in freezer bags. Loaves can be stored whole or as individual slices.

Nutrition:

• Servings: 16 ½” slices | Serving size: 1
• Calories: 128kcal
• Fat: 8.8g | Saturated fat: 4.4g
• Carbohydrates: 11.2g | Fiber: 1.6g | Sugar: 4.8g
• Protein: 3.4g