Outside the colors are vivid blues, greens and soft white browns. The heat beats down on all bringing about raw sunburned, freckle speckled and tanned skin. Summer sun that bleaches the grass and brings life to the trees high up in that insanely bright sky. The sun brings many thoughts and feelings of swimming, picnics, lazing about in the sun and fresh foods.
I for one am not the huge fan of the bright and sunny season as many, due to the heat, but I am a fan of the food. I love the bright flavors, the intense colors and the variety in all of the above. You can eat light but feel like you’ve gotten plenty do to the strength that most summery foods have in flavor. The only problem is not knowing what to do with it all before it’s past it’s peak.
Zucchini, or courgette if you prefer, is one of those notoriously abundant summer foods, that if you aren’t in the “know” can seem overwhelming with their number and in some cases their size. If you’ve ever grown the summer squash yourself, you know exactly what I’m talking about! But there is nothing to fear when you have a few good recipes in your kitchen for such an occasion. 
This quick bread for Chocolate Zucchini Bread Bites is one that should grace every kitchen. Not only is it an absolutely fantastic way to use up zucchini (especially the overgrown monstrosities that grace every garden at least once in a summer) but it’s healthy too! I’ve even gotten quite a few requests for the recipe as no one believes the main ingredient is zucchini what with it’s moist and fluffy texture.
Zucchini breads usually call for copious amounts of oil in the recipe. This version doesn’t, instead I used pureed apple/pear instead to moisten the bread and whipped the egg whites prior to adding them to the batter. This adds in light and airy pockets that make the bread nice and fluffy.
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Chocolate Zucchini Bread Bites
- Total Time: 30 minutes
- Yield: 32 1x
Description
A healthy yet fluffy and rich chocolate zucchini bread, perfect for all those extra zucchini.
Ingredients
- 1 apple or pear, pureed. About 1/2 cup (120ml)
- 1 egg, white and yolk separated
- 2 egg whites
- 1 cup (200g) sugar
- 1 1/2 cup (350ml) shredded zucchini
- 1 cup (115g) flour
- 1/2 cup (60g) cocoa powder
- 1 tsp (5ml) baking soda
- 1/4 tsp (2ml) baking powder
- 1 tsp (5ml) vanilla
- 1 tsp (5ml) cinnamon
- pinch of salt
Instructions
- In a bowl mix together pureed apple/pear, egg yolk, sugar, shredded zucchini, and vanilla. In a separate bowl, whip the egg whites with an electric mixer and set aside.
- Whisk together flour, baking soda, baking powder, cocoa powder, cinnamon and salt. Alternate adding the flour and whipped egg whites to the zucchini mixture, stirring well before each addition.
- Pour batter into lightly oiled muffin tins or cake/bread pan and bake at 350F (175C) for 15-20 minutes for muffins, 40-50 minutes for cake/bread or until a toothpick inserted in the center comes out clean.
Notes
- For less sugar use 1/4 cup (60ml) honey and only 1/2 cup(100g) of sugar.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 60
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Frequently Asked Questions
Why does this recipe use pureed apple or pear instead of oil?
The article explains this directly: most zucchini bread recipes call for copious amounts of oil, but here about 1/2 cup (120 ml) of pureed apple or pear replaces it. The fruit purée adds moisture and a subtle sweetness while keeping the bites lighter and healthier — the article notes that guests often disbelieve the main ingredient is zucchini because the texture is so moist and fluffy.
What is the role of the whipped egg whites?
The recipe separates 1 egg, uses 3 egg whites total (1 yolk goes into the wet mix, 3 whites are whipped separately), and folds the whipped whites into the batter. The article says this adds “light and airy pockets” that make the bread nice and fluffy — it’s the second technique (along with the fruit purée) that compensates for removing the oil.
Can I bake this as muffins instead of a loaf?
Yes — the recipe gives both options. Pour the batter into lightly oiled muffin tins and bake at 350°F (175°C) for 15–20 minutes, or use a cake or bread pan and bake for 40–50 minutes. Both are done when a toothpick inserted in the center comes out clean.
How can I reduce the sugar in this recipe?
The notes suggest a specific swap: replace part of the 1 cup (200 g) of sugar with 1/4 cup (60 ml) of honey and reduce the remaining granulated sugar to just 1/2 cup (100 g) for a less sweet, slightly more complex flavor.
Love this recipe! I made it as a loaf and the texture is amazing – so “dense” yet light.
I’m wondering if maybe a little Cayenne might taste good?
Maybe next time…