This healthy chocolate zucchini bread is great for breakfast or dessert! It’s also 100% whole grain and made with less sugar.
Welcome to Zucchini Week on Food Doodles! I decided to forgo my regular weekend post for an entire week filled with zucchini – I hope you won’t mind.
My garden is spitting out zucchini like you wouldn’t believe so I’ve been cooking or baking with zucchini almost every day lately and so this week is dedicated to my zucchini creations. I have some super delicious recipes coming up this week so stay tuned.
First up, one of my favorite things to do with zucchini – healthy chocolate zucchini bread! This bread is moist and dense but still light and of course delicious.
My other favorite things to do? These zucchini pancakes and this whole wheat zucchini bread!
It’s not too sweet so feel free to add a little more sugar. Be aware that sucanat has a drying effect so if you add much more you may need to add a splash of milk.
I got some really cute ceramic loaf pans that yielded a little bit of a strangely shaped loaf (or maybe it was my paper lining skills that were lacking), but regardless it was still delicious. I wanted to eat this healthy chocolate zucchini bread for breakfasts so I didn’t add in any chocolate chips, but if you wanted to 3/4 of a cup would be awesome.
Healthy Chocolate Zucchini Bread
Makes 1 loaf
- 1 3/4 C whole spelt or whole wheat flour
- 1/2 C unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 4 C shredded zucchini (about 1 lb) squeezed and drained
- 1/3 C plain yogurt
- 2 eggs
- 1/4 C butter, melted
- 3/4 C sucanat, brown sugar or coconut sugar
Preheat oven to 375 degrees. Prepare a standard-sized loaf pan by greasing it or lining with parchment paper.
Mix together the flour, cocoa powder, baking soda, baking powder, and salt in a bowl and set aside. In a larger bowl, mix together the zucchini, yogurt, eggs, melted butter and sugar. When combined, add the flour mixture and mix well. Pour into the prepared loaf pan and place in the oven for 55-60 minutes or until a toothpick or wooden skewer comes out clean.
Notes:
3/4 C of your favorite chocolate chips would be delicious in this.
Make a couple of loaves to freeze and enjoy later in the year.
{ 21 comments… read them below or add one }
This is the only.cake my husband has liked that i have cooked..in 15yrs of marriage. He asked what i did to it. I told him it had a secret ingredient but didn’t tell him 😉
That’s awesome! So glad he liked it ?
I have been using spelt more and more now instead of flour and I like it very much. But by far the best thing I’ve made is this recipe Chocolate Zucchini Bread. This is so good!! Great flavor and so easy to make. It freezes up great, too. Thanks so much for this great addition to my new spelt baking!
I make everything with spelt flour , except for bread. Even pie crust turns out wonderful.
Looks awesome but I found the batter to be very dry. I had to add 2/3 cup of almond milk. Hoping it works!
could you make it with whole wheat flour instead of spelt?
I just made this with my son. The taste is wonderful. It’s very moist. We added chocolate chips but kept the rest of the recipe the same. I will make this again. As with anything I bake with spelt flour, I find that it falls apart easily.
I just made this with my four little ones and we love it! Wow! Ground the spelt fresh and used a few semi sweet chocolate chips for extra sweetness since we followed the sucanant measurement exactly. This is like a loaf of chocolate cake… I LOVE IT!
I just put this in the oven – used coconut oil instead of butter and used agave syrop instead of sugar. I increased the flour to 2 cups. Crossing my fingers….
Let me know how it worked out! 🙂
This looks amazing!!!!
How would I replace the butter in this recipe while keeping the taste (as close as possible) as well as texture? Oil? More yogurt? Margarine?
Thanks!
I love baking with zucchini, this is such a beautiful bread.
I really have to bake more often with spelt.
Mmmm the addition of chocolate chips to this would be amazing!
Zucchini week–I love it! But it makes me a little bit sad that all my summer squash plants died. Sniffle. This sounds like a great twist on traditional zucchini bread. I need to try spelt flour!
Love all the dark brown in these pictures. And yeah, zucchini week! Why not? 🙂 As long as you’re making delicious stuff like this, I’m sure it’ll be grand! I always read how people with zucchini plants have so much of the stuff so I google imaged it. Ahahaha. It looks so ridiculous! How funny. I can’t wait to have a house so I can have neat plants like that.
I love that this uses whole spelt! Looks like a great recipe. And I’m no good with parchment paper. I just lay it on top of the pan and then letter the batter push it down. If that makes sense.
I KNOW that my paper lining skills are lacking so I always end up with really weird shaped brownies and such 🙂 I love the sound of this zucchini loaf! Spelt flour is one of my favorites for baking.
I’ve been toying with the idea of making some zucchini bread but I was going bath and forth between regular and chocolate. After seeing this post I’m definitely thinking chocolate.
I totally love baking with spelt flour – such a great alternative to wheat. This bread sounds delish!
I was surprised I didn’t get any zucchinis in my CSA box last week. I hope they aren’t done for the year! This bread looks fantastic…I would definitely add the chocolate chips. 🙂
Another zucchini recipe….now I know I need to get to this, or better yet, try your version 🙂 I am getting some zucchinis next week and see how they go!! Excited…..
This is nice, am going to make this for my girls…THANKS!
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