Real Mom Nutrition

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Fudgy Chocolate Zucchini Bread

Chocolate Zucchini Bread

I don’t have the garden space to grow zucchini. Seriously, have you seen how big those plants get? But luckily I have a neighbor who will trade zucchini for peaches (as you may recall, I recently bought 50 pounds of peaches). And as much as I enjoy sautéed or grilled zucchini, I have to admit that my first thought upon receiving a fresh garden zucchini is zucchini bread.

Chocolate Zucchini Bread

This recipe is a riff on my mom’s zucchini bread recipe, which I grew up eating. I cut the oil in half and the sugar by a quarter, subbed in white whole wheat flour, and stirred in plain yogurt for extra moistness. And most importantly, I added cocoa powder and chocolate chips.

Chocolate Zucchini Bread When I made this Fudgy Chocolate Zucchini Bread last week for my family, we ended up eating the entire loaf in a day. Which I am not proud of. But which goes to show how irresistible it is.

Chocolate Zucchini Bread

Fudgy Chocolate Zucchini Bread

Fudgy Chocolate Zucchini Bread

Yield: 12 slices
Prep Time: 15 minutes
Cook Time: 1 hour
Rest Time: 15 minutes
Total Time: 1 hour 30 minutes

Ingredients

  • 2 eggs
  • 1/2 cup plain yogurt, I used Greek yogurt
  • 1/2 cup vegetable or canola oil
  • 1 1/2 cups white whole wheat flour
  • 3/4 cup sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup chocolate chips + 2 tablespoons
  • 1 1/2 cups shredded fresh zucchini

Instructions

  1. Preheat oven to 350 degrees and butter and flour a loaf pan (or use cooking spray).
  2. Combine eggs, yogurt, and oil in a mixing bowl and blend well. Add flour, sugar, cocoa powder, cinnamon, baking soda, salt, and baking powder and blend. Batter will be thick.
  3. Add 1/4 cup chocolate chips and zucchini and stir until well combined.
  4. Pour batter into pan. Sprinkle 2 tablespoons chocolate chips on top of loaf. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
  5. Set pan on a wire rack and let rest for 15 minutes. Slide a knife around the edges to loosen loaf from pan. Carefully turn out loaf onto wire rack and cool.

Notes

To make muffins instead: Line muffin tin with paper liners. Spoon batter into muffin cups, about 2/3 full. Sprinkle tops with reserved chips. Bake 15-20 minutes or until muffin springs back when gently pressed. Makes about 16 muffins.

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Nutrition Information:
Yield: 12 Serving Size: 12 slices
Amount Per Serving: Calories: 250Sodium: 220mgFiber: 5gSugar: 17gProtein: 5g
© Real Mom Nutrition
Cuisine: American / Category: Breakfast
Chocolate Zucchini Bread

Fudgy Chocolate Zucchini Bread:

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For another spin, check out Whole Wheat Zucchini Muffins with Crunchy Sunflower Seed Topping.

Fudgy Chocolate Zucchini Bread

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Comments

  4. This is the best recipe! My husband prefers this over brownies or chocolate cake. I used butter instead of oil. A loaf does not last long after it comes out of the oven. My boys begged me to pack them a slice for their school snack.

    Reply

  5. Looks delicious! Can’t wait to try. I’ll have to whip this up this weekend! (PS – If watching kcals I think the nutrition facts at the bottom might be off – it should be 66 g fat total (oil + eggs + chips) for the recipe so 5.5 g per slice and brings kcals way down from 400!)

    Reply

    • Stacey–Thank you for pointing that out–yes, that nutrition information was incorrect! I analyzed it again and put the updated numbers in. Sorry about that!

      Reply

  6. Hi Sally!

    I’ve been wanting to try chocolate zucchini bread for the longest time now, (I was hoping it’d be a way to get my boys to eat their veggies), and this looks like the perfect introduction recipe! I’ve only had zucchini bread once before and it was good, but chocolate zucchini bread just sounds ridiculously good!

    Anyways, I run a site of my own and wrote an article about healthy Easter basket ideas, and linked to your zucchini bread recipe in it! Here’s the link if you want to check it out!
    https://gatheredagain.com/healthy-non-candy-easter-basket-ideas/

    Thanks for the delicious looking recipe, can’t wait to try it!
    Laura

    Reply

  7. I made these in muffin format this weeekend, and they have been breakfast for my “selective” 6 year old each morning since. This morning she told me I make the best muffins and asked me to make more. You’ve done it again, Sally! Thank you. I’m off to buy more zucchini.

    Reply

  8. Hi, Could you add European measurements please, especially for the quantity of zucchini?

    Thanks in advance
    Really looking forward to trying these…your picky eater series has been working zo well in our house

    Reply

    • Hi Elaine–I’m so glad the picky eating series has been helpful for you! Okay, so I happened to have some shredded zucchini in the fridge so I measured out the 1/2 cups of zucchini and weighed it on my kitchen scale. It was about 3.8 ounces, which looks to be 107 grams. That zucchini was a bit dried-out, since it had been in the fridge for a bit, but that might give you a rough idea? Sorry I can’t be of more help!

      Reply

  10. Thanks for this – I tried it out today and it’s not half bad! I had always been trying to stay away from sweets but not anymore. I used to eat “healthy” but I’ve always had a yo-yo problem…..I’m currently Kindle reading this amazing book called Struggle Buster which advocates eating that which you grew up eating even if its deemed carb or fat heavy (which in my case includes zucchini, go figure:) )…seems to be working so far! Many thanks and keep up the great work 🙂 Cheers – Kyle.

    Reply

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