Chocolate Zucchini Bread is moist and dare I say healthy from fruit and vegetable throughout this deep, dark chocolate loaf!

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My mother used to make the most insanely delicious zucchini bread. I don’t remember eating a lot of zucchini in side dishes as a kid (which is sad because I love it so much), but I sure remember her bread. It’s was sweet and moist with thin ribbons of zucchini laced throughout. Was that just her way of getting zucchini into our diet or was she simply baking something that she enjoyed making and we loved eating? I’d say the latter since, no one was holding me down telling me I had to eat it. In fact, I would usually beg for seconds.

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I wanted to make a zucchini bread recipe for weelicious, but since I already made Zucchini Muffins last year I decided to mix things up and feature one of Kenya, Chloe and Gemma’s favorite ingredients — CHOCOLATE — in a co-starring role. The chocolatey flavor comes from just 1/3 a cup of cocoa powder and while you may assume this bread is only for dessert, it’s actually also great as a mid-day snack and even for breakfast. Yes, I said it. Chocolate for breakfast. That’s not to say you should be handing out Snickers bars before the school bus comes, but there’s absolutely nothing wrong with offering this bread to your kids to start their day.

And while you may have seen the title for this recipe and thought to yourself, “awesome, I can get my kids to eat their veggies by telling them I’m serving Chocolate Bread,” I beg you not to. Don’t sneak. Food is all about making discoveries and you just may find yourself with a new zucchini fan after your little one tries this bread.

Want to double down on perfection? You can also add a big handful of chocolate chips or walnuts for a little added crunch.

If you make it don’t forget to tag @weelicious so I can see!

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Chocolate Zucchini Bread

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Author: Catherine McCord
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 15 minutes

Ingredients  

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable or canola oil
  • 2 large eggs, whisked
  • 1 banana, mashed
  • 1/2 cup honey
  • 2 cups zucchini, grated

Instructions 

  • Preheat oven to 350° F.
  • In a bowl, combine the first 6 dry ingredients.
  • In a separate large bowl, beat the vanilla, oil, eggs, banana and honey until combined.
  • Slowly combine the dry ingredients into the wet then stir in the grated zucchini.
  • Pour the batter into two greased 8 x 4 inch or 9 x 5 in loaf pan.
  • Bake for 45-50 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes, then remove bread from the pan and cool completely.
  • Serve.
  • * Loaves can be wrapped tightly in foil, placed in Ziploc bags labeled with the date and frozen for up to 3 months.

Nutrition

Sodium: 130mg | Sugar: 7g | Fiber: 1g | Calories: 110kcal | Fat: 5g | Protein: 2g | Carbohydrates: 16g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. I made this recipe without any modifications/substitutions and I thought it turned out great; however, my 4-year old and husband felt it wasn’t sweet enough. I noticed several reviews that said they didn’t feel the batter was enough for two loaf pans. I thought the same thing as I was pouring them into each pan, but both loaves came out perfectly. I think the next time I make this, I’ll substitute the vegetable oil for applesauce to make it a little sweeter, and I may make them into mini-muffins 🙂 Thank you for all of your wonderful recipes, Catherine! BTW-I also made your spinach cake muffins and they were a HUGE hit in our home!

  2. Thanks for the recipes! I made this into muffins, baking for 20 minutes at 350 with a yield of 27 muffins. I used 3/4 cup of sugar and 2 T of water instead of honey as it’s what I had on hand. If you are counting carbs for a diet or diabetes, this comes out to about 15 g of total carbs per muffin using either sugar or honey.

  3. This is really yummy but only makes one standard loaf tin worth of cake. I will (like others have suggested) use coconut oil instead of veg oil next time, add another banana and maybe some walnut pieces too. Another excellent recipe from this site!

  4. This recipe is a keeper! Unfortunately I didn’t have any whole wheat flour on hand, so I just used plain unbleached flour. I also used special dark cocoa powder which made the bread extra chocolatey and less sweet. I thought the amount of honey was appropriate for it to be labeled as ‘bread’ – any more would have been more like cake. Thanks for the recipe!

  5. […] Chocolate Zucchini Bread – barely adapted from Weelicious! […]

  6. These were delicious, my kids ate them up! Based on the comments I did make a few modifications
    First we did make these as muffins instead
    Since a few people said they were not moist I did the following; subbed applesauce for oil and increased to 3/4 cup; 3 cups zucchini; 2 tsp baking powder. Also added mini chocolate chips and they were perfect, moist, sweet, and rather filling.

  7. I made the mistake of making these muffins for my kids. They love them and now won’t eat muffins that don’t have chocolate! 🙂

  8. I made the mistake of making these muffins for my kids. They love them and now won’t eat muffins that don’t have chocolate! 🙂

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