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Chocolate Chocolate Chip Zucchini Bread

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A healthy version of a decadent treat with our favorite summer vegetable–zucchini!! This Healthy Chocolate Chocolate Chip Zucchini Bread is moist, delicious, and outrageously chocolatey– without any guilt!

Healthy Chocolate Zucchini Bread for Breakfast

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This bread is packed with whole ingredients, vitamins, and nutrients, and made without processed sugar. It’s also fully loaded with two forms of chocolate!

P.S–It’s also a great way to sneak veggies into the kids!

What makes this Death By Chocolate Zucchini Bread Healthy?

It’s hard to believe that this double chocolate zucchini bread tastes like a slice of cake, but is actually healthy! It’s all because of the ingredients.

This bread has no refined sugar and uses whole food ingredients, including veggies!

Here’s what’s in it:

  • Zucchini – I use a 10-12 ounce zucchini to give me 2 cups (with the seeds removed). No need to peel first!
  • Whole Wheat Flour
  • Oats – I like using quick oats for a better texture. The oats will also absorb excess moisture from the zucchini. Rolled oats will work too if that’s all you have!
  • Unsweetened Cocoa Powder
  • Baking Powder and Baking Soda
  • Coarse Kosher Salt – balances out the all the flavors and makes the chocolate pop!
  • Honey– This is the primary sweetener for this recipe. Feel free to use maple syrup instead!
  • Milk- Dairy or almond milk will work.
  • Eggs
  • Coconut Oil– I use refined coconut oil so that it doesn’t taste like coconut.
  • Vanilla Extract
  • Semisweet Chocolate Chips

How to Make Chocolate Chocolate Chip Zucchini Bread:

How to make healthy death by chocolate zucchini bread from scratch

Instructions:

Preheat oven to 375° and grease two 8×4″ loaf pans.

In a large mixing bowl, whisk together the wheat flour, oats, cocoa powder, baking powder, baking soda, and salt, until well combined.

In a small saucepan or the microwave, melt the coconut oil until just melted, but not hot.

In a medium sized mixing bowl, whisk together the milk, honey, eggs, vanilla. Drizzle in the coconut oil and whisk until well combined. 

Add the zucchini to the wet ingredients and

Pour the wet ingredients into the dry and stir a few times, but streaks of flour are still showing.

Add the shredded zucchini and the chocolate chips.

adding the zucchini to the batter

Gently fold the batter until all ingredients are well incorporated and the zucchini is evenly distributed throughout.

Divide the batter between the two loaf pans. Top with the remaining 1/4 cup of chocolate chips.

Bake at 375° for 35-40 minutes until a toothpick inserted comes out clean.

final baked zucchini bread

Allow to cool completely before slicing.

Do You Peel Zucchini For Bread?

Nope! The skin is so thin that it doesn’t ruin the texture of the bread and you can’t even taste it. The skin is what gives the bread the nice green flakes in each slice!

How to store your zucchini bread:

The Bread All Sliced

Your moist and delicious Death By Chocolate Zucchini Bread can be stored in an airtight container on the counter for 3-4 days. Zucchini bread does not need to be refrigerated, but in the hot and humid summer months, it’s nice to keep it in the fridge to keep it from molding too quickly.

Can I freeze this Chocolate Zucchini Bread?

Yes!

Generously wrap your baked (sliced or unsliced) zucchini bread in plastic wrap and store in an airtight (freezer safe) container.

When you’re ready to eat, thaw at room temperature and enjoy!

Tips for Making the Best Healthy Chocolate Zucchini Bread

Served Zucchini Bread
  • Try not to add too many chocolate chips to the batter. I learned the hard way that too many chocolate chips will prevent the bread from cooking properly.
  • Make this bread dairy-free by swapping in dairy free chocolate chips or omitting them completely.
  • Add walnuts or almonds for a nice healthy crunch. Replace the chocolate chips with your favorite crunchy nuts!
  • It never hurts to slather a slice of this bread with protein packed peanut butter
  • No one would hold it against you if you plopped some whipped cream on a slice either…

Other Recipes You Might Like:

Blueberry Zucchini Bread

Downeast Maine Pumpkin Bread

Dairy Free Banana Bread

Healthy Chocolate Zucchini Bread for Breakfast

Healthy Death By Chocolate Zucchini Bread

Yield: 2 loaves
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Delicious and moist chocolate zucchini bread that tastes like cake, and is deceptively healthy!

Ingredients

  • 2 cups of shredded zucchini*
  • 1 1/2 cups of whole wheat flour
  • 3/4 cup of quick oats
  • 2/3 cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of salt (plus more for the shredded zucchini)
  • 1/2 cup refined coconut oil
  • 1 cup milk, room temperature
  • 1 cup honey
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup + 1/4 cup semisweet chocolate chips

Instructions

  1. Preheat oven to 375° and grease two 8x4" loaf pans.
  2. In a large mixing bowl, whisk together the wheat flour, oats, cocoa powder, baking powder, baking soda, and salt, until well combined.
  3. In a small saucepan or the microwave, melt the coconut oil until just melted, but not hot.
  4. In a medium sized mixing bowl, whisk together the milk, honey, eggs, and vanilla. Whisk in the coconut oil.
  5. Pour the wet ingredients into the dry and stir until barely mixed and streaks of flour are still showing.
  6. Add the zucchini and 1 cup of chocolate chips to the batter.
  7. Gently fold the batter until all ingredients are well incorporated and the zucchini is evenly distributed throughout.
  8. Divide the batter into the prepared loaf pans. Top with the remaining 1/4 cup of chocolate chips.
  9. Bake at 375° for 35-40 minutes until a toothpick inserted comes out clean.
  10. Allow to cool completely before slicing.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 194mgCarbohydrates: 39gFiber: 4gSugar: 22gProtein: 6g

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2 Comments

  1. I love this recipe. Chocolate and zucchini are such good combos. It’s so moist and love that it’s healthier.

  2. I had never thought of using salt to draw out the water from zucchini, I’m definitely trying that next time.
    Can’t wait to try this recipe!

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