Chocolate Whole Wheat Zucchini Bread
Indulge in the perfect balance of wholesome and decadent with this Chocolate Whole Wheat Zucchini Bread recipe! Made with nutrient-rich whole wheat flour and naturally sweetened with grated zucchini, this moist and tender loaf is a guilt-free treat for any time of day. Enhanced with rich cocoa powder and studded with semi-sweet chocolate chips, every bite offers a chocolatey richness that satisfies your sweet tooth while sneaking in a serving of veggies. The addition of Greek yogurt brings an extra layer of moisture and tang, while a handful of pantry staples like brown sugar and vanilla tie it all together. Quick to prepare in just 15 minutes and baked to perfection in under an hour, this healthy, chocolate-infused zucchini bread is perfect for breakfast, snacks, or dessert. Serve it warm with a dollop of yogurt or enjoy a slice on its own for a wholesome treat that feels indulgent yet nourishing!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cups Plain Greek yogurt
- 0.25 cups Vegetable oil
- 1 teaspoon Vanilla extract
- 0.75 cups Brown sugar
- 1.5 cups Zucchini, grated
- 0.5 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat the eggs until light and frothy. Add the Greek yogurt, vegetable oil, vanilla extract, and brown sugar. Mix until smooth and well combined.
Gently fold the grated zucchini into the wet ingredients, ensuring it is evenly distributed.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the chocolate chips, reserving a small handful for sprinkling on top if desired.
Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle any reserved chocolate chips on top.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 2191 mg | 95% | |
| Total Carbohydrate | 385.7 g | 140% | |
| Dietary Fiber | 74.0 g | 264% | |
| Total Sugars | 166.5 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 3840 mg | 82% | |
*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.
