Chocolate Zucchini Bread with Jaca

By Jaca Kitchen · · Updated

This sugar-free chocolate zucchini bread swaps every bit of granulated sugar for Jaca allulose, so you get a rich, fudgy, double-chocolate loaf with about 6 grams of sugar per slice. It's a Jaca-adjusted, healthier take on the classic — shredded zucchini melts right into the crumb to keep every slice unbelievably moist, while melted chocolate chips and a hint of espresso deepen the cocoa flavor.

Because Jaca (allulose) measures a little differently than sugar, we use it at 2× the amount — 1 cup of sugar becomes 2 cups of Jaca — to keep the sweetness and texture right where you want them.

Prep time: 15 minutes  |  Cook time: 65 minutes  |  Servings: 1 loaf (12 slices)

Ingredients:

  • 1½ cups all-purpose flour
  • 2 cups Jaca allulose (replaces 1 cup granulated sugar)
  • ½ cup Dutch-processed cocoa powder
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon espresso powder or instant coffee (optional, deepens the chocolate)
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • ¼ cup unsalted butter, melted
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1½ cups packed shredded zucchini (about 1 medium zucchini)
  • 1 cup semisweet chocolate chips (use sugar-free chips for a fully sugar-free loaf)

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, whisk together the flour, Jaca, cocoa powder, baking powder, baking soda, cinnamon, espresso powder, and salt.
  3. In a medium bowl, whisk the melted butter, oil, eggs, and vanilla until smooth. Pour into the dry ingredients, then add the shredded zucchini and chocolate chips. Stir just until combined — don't overmix.
  4. Scrape the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Jaca browns a touch faster than sugar, so tent the loaf loosely with foil after 40 minutes if the top is darkening quickly.
  5. Cool in the pan on a wire rack for 20 minutes, then turn out and cool completely before slicing.

Jaca note: This is a Jaca-adjusted, healthier version of chocolate zucchini bread — all of the granulated sugar is replaced with Jaca allulose at 2× the amount, dropping the added sugar to about 6 grams per slice (from the chocolate chips) while keeping the loaf moist and rich. For a truly sugar-free loaf, use sugar-free chocolate chips.