Low Sodium Chocolate Zucchini Bread
Indulge guilt-free with this Low Sodium Chocolate Zucchini Bread, a moist and flavorful treat packed with hidden veggies and rich cocoa goodness. Perfect for those seeking a low-sodium option without compromising taste, this recipe combines grated zucchini, unsweetened cocoa powder, and a touch of applesauce for natural sweetness and moisture. Dark chocolate chips add irresistible bursts of decadence in every bite. With minimal prep time and no added salt, this wholesome chocolate zucchini bread is ideal for breakfast, snacks, or dessert. Slice into this healthier twist on classic chocolate bread and enjoy a deliciously balanced treat that's sure to please the whole family!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 units Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Unsweetened applesauce
- 1.5 cups Zucchini, grated and excess water squeezed out
- 0.75 cup Dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with non-stick cooking spray or line it with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and cinnamon. Set aside.
In another bowl, beat the granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined.
Add the unsweetened applesauce to the wet mixture and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Fold in the grated zucchini, ensuring it is evenly distributed throughout the batter.
Gently stir in the chocolate chips, reserving a few for sprinkling on top, if desired.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips over the top.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve the chocolate zucchini bread. Enjoy as a treat or a delightful breakfast option!
Nutrition Facts
Calories |
3027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1732 mg | 75% | |
| Total Carbohydrate | 590.1 g | 215% | |
| Dietary Fiber | 66.2 g | 236% | |
| Total Sugars | 342.3 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 518 mg | 40% | |
| Iron | 44.1 mg | 245% | |
| Potassium | 4332 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
