Whole Wheat Chocolate Zucchini Bread
Indulge in the perfect balance of wholesome and decadent with this Whole Wheat Chocolate Zucchini Bread! Made with nutrient-packed whole wheat flour and naturally sweetened with honey, this recipe combines moist shredded zucchini and the rich flavor of unsweetened cocoa powder for a guilt-free treat. A hint of cinnamon adds warmth, while semi-sweet chocolate chips melt into every bite for a touch of indulgence. This easy-to-make quick bread requires just 15 minutes of prep time and is baked to perfection in under an hour. Whether enjoyed as a breakfast loaf, snack, or dessert, this healthier twist on classic chocolate zucchini bread is the ultimate way to satisfy your sweet tooth. Perfect for using up fresh summer zucchini or sneaking veggies into your diet without anyone noticing!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 2 large Eggs
- 0.5 cups Plain Greek yogurt (or sour cream)
- 0.5 cups Honey
- 1 teaspoon Vanilla extract
- 1.5 cups Zucchini (shredded)
- 0.75 cups Semi-sweet chocolate chips
- 0.25 cups Olive oil (or melted coconut oil)
Instructions
Preheat your oven to 350°F (175°C), and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon until evenly combined. Set aside.
In another medium-sized bowl, beat the eggs lightly and then stir in the Greek yogurt, honey, vanilla extract, and olive oil until smooth.
Gradually fold the wet ingredients into the dry ingredients using a spatula, mixing just until combined. Do not overmix.
Gently fold in the shredded zucchini and chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2492 mg | 108% | |
| Total Carbohydrate | 408.6 g | 149% | |
| Dietary Fiber | 78.1 g | 279% | |
| Total Sugars | 180.4 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 468 mg | 36% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 3853 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.
