Chocolate Zucchini Bread

Fellow chocoholics (or carboholics, or perhaps even zucchiniholics), allow us the opportunity to provide a bit of advice…

When you hit the recipe jackpot and manage to perfectly blend health with flavor, do not, do NOT eat all of said recipe in one day. No matter how delicious, mouth watering or ooey-gooey the results may appear…

Want a slice? Good, because that’s all you’re getting.

…it only ends up bad for everyone in the end. Mainly because there’s none left for the next day.

This of course is all hypothetical advice (of course). All I’m saying is this bread is pretty stinkin’ good. So good that I had to actually notify Ben that it was a “healthy.” Usually he tastes it right off the bat.

So if you succumb to temptation and eat the whole thing, at least feel a little better knowing that you got a couple of servings of veggies in. And dairy. And fruit. With no added oil.  Jack. Pot.

That’s our advice.

Yield: 1 Nine-Inch Loaf

Ease of Preparation: Easy


  • 2 cups white whole wheat flour
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup stevia
  • 1/3 cup unsweetened applesauce
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 cup (6 oz) plain yogurt (your choice on the fat content…I use LF)
  • 3 cups grated zucchini
  • 1 cup semi-sweet chocolate chips

Spread grated zucchini over a layer of paper towels (appx. 2 paper towels long and 2 paper towels thick). Place another layer of paper towels on top and press down so that the towels begin to absorb the moisture from the zucchini. Let sit for 20-30 minutes. This prevents the dough from having too much moisture.

Preheat oven to 350 degrees. Grease sides and line bottom of a 9 inch loaf pan with parchment paper.

Whisk together flour, cocoa, baking soda and salt in a medium mixing bowl and set aside. In a large mixing bowl, beat stevia, applesauce, eggs and vanilla until well blended. Add yogurt and mix to combine.

Slowly add dry ingredients and mix until just combined. Mix in zucchini, then fold in chocolate chips.

Bake for 40-45 minutes, or until a toothpick inserted in the middle of the loaf comes out clean (don’t mistake melted chocolate chips for undercooked dough).

Allow loaf to cool in the pan on a wire rack for 10 minutes. Remove from pan and allow to completely cool on wire rack before serving. I know it’s tempting, but it really is best at room temperature!

Obviously I couldn’t wait until after the photo shoot to taste

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s