• From Us Recipes & Nutrition

    Chocolate Zucchini Bread

    This recipe is from Chocolate Covered Kate. It is delicious! I bought a whole bunch of zucchini last week because it was on sale and this was a great way to cook it!

    Total Time: 35m

    Yield: 8-9 slices


    ·1 1/4 cup spelt, white, or oat flour

    1/4 cup + 2 tbsp cocoa powder

    3/4 tsp baking powder

    1/2 tsp baking soda

    1/4 tsp + 1/8 tsp salt

    1/2 cup unrefined sugar, or xylitol for sugar-free

    pinch stevia, or 2 additional tbsp sugar

    1 packed cup finely grated zucchini (220g)

    3/4 cup yogurt, such as coconutmilk yogurt

    1/4 cup veg or melted coconut oil

    1 tbsp pure vanilla extract

    1/3 cup mini or regular chocolate chips, optional


    *Notes: I find it easiest to grate the zucchini by pulsing it in the food processor. If you’re used to healthy desserts, feel free to omit the extra 2 tbsp sugar of choice for a less-sweet result. With just 1/4 cup oil in the entire recipe, I’d recommend leaving it in for best results. Sub at your own risk.

    Preheat the oven to 350 F. Grease a 9×5 loaf pan. Stir together all dry ingredients in a large mixing bowl. Add remaining ingredients, and stir to form a batter. Smooth into the loaf pan. Press some extra chocolate chips into the top if desired. Bake on the center rack 35 minutes, then (without opening the oven door) leave in the closed-but-turned-off oven for another 5 minutes. Let cool completely, then very loosely cover and refrigerate. If at all possible, I highly recommend not even tasting this until the next day, as the flavor and texture are both so much better!

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