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Low-sugar chocolate zucchini loaf is a cocoa quick bread sweetened with only 80 g of maple syrup and 40 g of brown sugar, which works out to about 11 g of sugar per slice. It bakes in a 9 x 5 inch pan and is ready to slice about 100 minutes after you start, most of it hands-off.
I’ll be honest. I figured a loaf with this little sugar would taste like a compromise. It doesn’t. Cocoa, a handful of dark chocolate chips and a lot of grated zucchini carry it.
It’s soft. Fudgy in the middle. Kids eat it without asking what’s inside.
One thing matters here. Pat the grated zucchini with a paper towel, but don’t wring it out. Too wet and the center turns gummy.
Why You’ll Love This Recipe
- About 11 g of sugar per slice, mostly from maple syrup
- Slices freeze well for grab-and-go weekday snacks
- Zucchini and yogurt keep it moist with only 60 ml oil
- Uses pantry staples and one medium zucchini
Ingredient Notes
- zucchini: Use one medium zucchini, grated on the large holes, with the skin on. Pat it with a paper towel but don’t squeeze it dry, since some moisture keeps the crumb soft.
- unsweetened cocoa powder: Natural or Dutch-process both work here. Check that the label says unsweetened, because hot chocolate mix will throw off the sugar count.
- maple syrup: Real maple syrup gives a deeper flavor than pancake syrup. Honey works 1 to 1 if that’s what you have.
- plain Greek yogurt: Full-fat or 2 percent both work. Unsweetened applesauce can replace it if you want a dairy-free loaf.
- white whole wheat flour: It gives a softer crumb than regular whole wheat. All-purpose flour works in the same amount, and I weigh it for accuracy.
- dark chocolate chips: Dark chips have less sugar than semi-sweet. Chop a 70 percent bar if you can’t find chips.
Soft Low-Sugar Chocolate Zucchini Loaf with Yogurt
Ingredients
Method
- Heat the oven to 350 F / 175 C. Grease a 9 x 5 inch / 23 x 13 cm loaf pan and line it with a strip of parchment that hangs over the two long sides.
- Grate the zucchini on the large holes of a box grater. Pat the shreds with a paper towel, but don’t wring them out.
- In a large 3-quart / 2.8 L bowl, whisk the flour, cocoa, baking soda, baking powder, salt and cinnamon until no cocoa streaks remain.
- In a 2-quart / 1.9 L bowl, whisk the eggs, maple syrup, brown sugar, yogurt, oil and vanilla for about 1 minute until smooth. Stir in the zucchini.
- Pour the wet mixture into the dry. Fold with a spatula until only a few dry streaks remain, then add 50 g of the chocolate chips and fold 3 or 4 more times. The batter should be thick and scoopable.
- Scrape the batter into the pan, smooth the top and scatter the remaining 10 g of chips over it. Bake for 50 to 55 minutes, tenting with foil at the 35 minute mark if the top darkens fast, until a toothpick shows a few moist crumbs and the center reads about 205 F / 96 C.
- Cool the loaf in the pan for 10 minutes, then lift it out by the parchment onto a wire rack. Let it cool for 20 more minutes, then cut into 10 slices with a serrated knife.
Notes
- Use room-temperature eggs so the yogurt and oil blend without clumping.
- Line the pan with a parchment sling so the loaf lifts out whole.
- Weigh the flour. Scooped cups can add 30 g or more and dry out the loaf.
- Bake until a toothpick shows a few moist crumbs, about 205 F / 96 C in the center.
- Slice the cooled loaf before freezing so you can grab one piece at a time.
Tips for Success
- Grate the zucchini on the large holes, then pat it with a paper towel. Don’t squeeze hard, since some moisture keeps the crumb soft.
- Whisk the cocoa into the flour well before adding any liquid. Cocoa clumps are hard to break up once the batter is wet.
- Stir the batter only until the last dry streaks disappear. Overmixing makes the loaf tough and gives it a peaked, cracked top.
- Tent the loaf with foil at the 35 minute mark if the top darkens fast. Cocoa batter hides browning, so go by the toothpick.
- Wait the full 30 minutes of cooling before slicing, and use a serrated knife. A warm loaf crumbles at the edges.
Variations
- Replace the yogurt with 120 g unsweetened applesauce and use dairy-free chocolate chips for a dairy-free loaf.
- Fold in 50 g chopped walnuts for crunch, and use them in place of the chips if you want less sweetness.
- Divide the batter into 12 lined muffin cups and bake at 350 F / 175 C for 20 to 24 minutes for lunchbox portions.
Storage and Reheating
Chocolate zucchini loaf keeps for up to 2 days at room temperature in an airtight container or wrapped in foil. After that, move it to the fridge, where it holds for 4 to 5 days. The zucchini keeps it moist, but a warm kitchen shortens its life.
To freeze, cool the loaf completely, slice it, and wrap each slice in parchment. Freeze the slices in a zip bag for up to 3 months.
Warm a refrigerated slice in the microwave for 10 to 15 seconds. A frozen slice takes 30 to 40 seconds, or let it thaw on the counter for 30 minutes.
Serving Suggestions
Serve a slice at room temperature or warmed for 10 seconds, with a little butter or almond butter. The warmth softens the chocolate chips.
For breakfast, add plain Greek yogurt and a handful of raspberries. For lunchboxes, wrap a slice in parchment and it travels fine.
At the afternoon slump, it sits right next to a cup of coffee, tea or cold milk.
FAQ
Why is my chocolate zucchini loaf gummy in the middle?
Gummy centers usually come from overly wet zucchini or pulling the loaf too early. Pat the shreds with a paper towel without wringing them out, and bake until a toothpick shows a few moist crumbs, around 205 F / 96 C in the center. Slicing before the 30 minute cool can also make a good loaf seem underdone.
Can I use honey or coconut sugar instead of maple syrup in this low-sugar zucchini loaf?
Honey swaps 1 to 1 for the 80 g of maple syrup, though the loaf browns faster, so keep the foil tent ready. Coconut sugar can replace the brown sugar. Don’t swap it for the syrup, since you’d lose liquid and the batter gets stiff. Keep total sweetener near 120 g so the sugar stays low.
Can I freeze chocolate zucchini loaf, and should I slice it first?
Yes, slice it first. Wrap each slice in parchment, put them in a freezer bag, and freeze for up to 3 months. Thaw a slice on the counter for 30 minutes or microwave it for 30 to 40 seconds. Slices come out one at a time, so you’re not thawing a whole loaf.
What goes well with a slice of low-sugar chocolate zucchini loaf?
Plain Greek yogurt with raspberries is my pick, since the tartness balances the cocoa and adds protein. A smear of almond butter or a cold glass of milk works too. The loaf is only mildly sweet, so it also sits well next to black coffee.
How do I make this chocolate zucchini loaf dairy free?
Swap the Greek yogurt for 120 g of unsweetened applesauce or a plain dairy-free yogurt, and use dairy-free chocolate chips. The loaf still contains eggs and wheat flour, so it isn’t gluten free as written. A 1-to-1 gluten-free baking blend usually works in place of the flour, though the crumb is a bit more fragile.
What’s the difference between chocolate zucchini loaf and regular zucchini bread?
Chocolate zucchini loaf leans on cocoa and chocolate chips where classic zucchini bread leans on cinnamon and nutmeg. This version also uses Greek yogurt and only 120 g of sweetener in total. Classic recipes often use 200 g or more of sugar, so a slice here lands at about 11 g of sugar.
