Whip up the tastiest Chocolate Baked Zucchini Recipe with a healthy twist–zucchini! The wholesome recipe includes the whole grains, fruits, and veggies in a well-rounded and filling meal. Best of all, it is extremely easy to make even if you have a busy little one by your side. With only a few simple ingredients, you can create this comforting, family-friendly dish in no time!

Baked in an 8×8-inch pan, this Chocolate Baked Zucchini Recipe cuts the baking time in half, making for a quick and easy breakfast; it’s a sneaky way to get in your veggies and still serves moist and satisfyingly. Rolled oats give it a great hearty texture, full of fiber and whole grains, making it not only nutritious but also kid-friendly. This recipe is just perfect for those summer months when zucchini is plentiful. It’s a cross between baked oatmeal and banana bread that the whole family will enjoy!

How To Make Chocolate Baked Zucchini Recipe And Use Ingredients

There is nothing complicated about the ingredients for this quick bread: great flavor without all that added sugar. Here is what you will need:

Zucchini: I use the green zucchini As soon as it has grated, squeeze well after removing excess moisture.

Ripe Bananas: Use bananas with brown spots for sweetness and deep flavor.

Yogurt or Butter: Both add moisture and richness—pick the one you want!

Eggs: Use slightly ground rolled oats, instant oats, or even oat flour. The finer you grind the oats, the more evenly textured your loaf will be.
Shredded Coconut: I prefer unsweetened shredded coconut for flavor. Add more oats if you like.
Cinnamon and Vanilla: These really add amazing flavor to the bread. These aren’t required but I HIGHLY recommend using both.

Baking Powder: A pinch of baking powder helps the bread rise a bit and bakes well, ensuring that it remains moist and tender.

Maple Syrup: If you like a hint of natural sweetness, you can add maple syrup.If not, you simply replace it with the same amount of milk.

Chocolate chips: A heavy hitter, optional, but highly recommended to give this a little indulgent touch. (If you like this, try my Chocolate Chip Zucchini Muffins for another tasty zucchini treat.)

Step-by-Step Instructions Chocolate Baked Zucchini Recipe

Grate the zucchini and lay out on a towel Roll up that towel to absorb excess moisture.

Grind oats in food processor for about 30 seconds, or until coarsely ground.

Add all remaining ingredients except chocolate chips and mix just until batter is smooth.

Stir in chocolate chips and pour into prepared baking pan. Bake!

Best Tips for Success

Squeeze as much water from the grated zucchini as you possibly can. You certainly don’t want moisture ruining your baked goods and making them soggy.

Use ripe bananas. Well, ripe bananas have brown spots so using those will give you the best flavor and natural sweetness for your baked zucchini.

Choose the Moisture Source: You can use either yogurt or butter. Yogurt gives a faint tang and will hold the bread a little lighter, while butter adds richness and a more tender crumb. The choice is up to you.

Grind the Oats: If you’re using rolled oats, grind them a bit in a food processor or blender for some texture. Alternatively, instant oats or oat flour will do just as well.

Do not omit the cinnamon and vanilla. These deepen the flavors to warm with the chocolate and zucchini, beautifully.

Check Consistency: If your batter appears too thick, you can add a little milk to loosen it. That’s another thing that will make for an even bake.

Baking Powder: Fresh is best. Old baking powder means an unrisen loaf.

Sweetness adjustments: If you like less sweet bread you can reduce the syrup to your taste. Alternatively, you can use honey or agave syrup for a different sweetness profile.

Mix-Ins: Chocolate chips are optional but really recommended for that little indulgence. Alternatively, you can add nuts or dried fruit for added texture and flavor.

Proper Cooling: Let bread cool on a wire rack in the pan for at least 1 to 2 hours before slicing. It does set the loaf and can be sliced easier.

Store leftover bread at room temperature in an airtight container for up to 5 days, or in the refrigerator up to a week. To store the bread for longer, wrap individual slices tightly in plastic wrap and freeze.

You could substitute other spices: try nutmeg or cardamom, or use different kinds of chocolate: dark, milk, or white.

FAQS

Squeeze out excess moisture: When grating the zucchini, ensure you squeeze out as much moisture as possible. Excess moisture affects the consistency of your baked goods and makes them soggy.

Use overripe bananas: To get the best flavor and sweetness, use bananas that are overripe with brown spots. They will make your baked zucchini even tastier.

Moisture source: choose you can choose either yogurt or butter. Yogurt will give the bread a slightly tangy taste and make the loaf stay lighter in density, whereas butter will add richness and tenderness to the crumb. It is your choice.

Prepare the Oats: If you are using rolled oats, pulse them in a food processor or blender to break them down slightly. That way your bread will be smooth. Instant oats or oat flour work great too.

Don’t skip the cinnamon and vanilla.Warmth of flavor, depth that only spices can bring- the real complement to the chocolate and zucchini.

Check Consistency: If your batter is too thick, you can just add a little milk to loosen the batter.That way, your loaf will bake out even.

Baking Powder: Be sure that your baking powder is not stale. The old baking powder causes a dense loaf.

Sweetness Adjustments: If you prefer less sweetness in bread, you can lessen the maple syrup. Alternatively, you can use honey or agave to yield another sweetness profile.

Mix-Ins: Optional chocolate chips provide an indulgent touch.  You can add other mix-ins, such as nuts and dried fruits, to add textures and flavors.

Proper Cooling: Bread should cool completely in the pan on a wire rack. Let it be like that for 1 to 2 hours before cutting. It will set the loaf and make it look neat to be cut into.

Storage: Let leftover bread sit at room temperature for up to 5 days in a covered container, or refrigerate for up to a week. For longer storage, wrap individual slices in plastic wrap and freeze.

Experiment with substitutions: For a little variation, try incorporating spices such as nutmeg or cardamom, or using other types of chocolate: dark, milk, or white.

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