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Double Chocolate Zucchini Bread

  • Author: Meagan


Kyla lovingly tweaked this recipe – several times I understand, and it came out beautifully – I’m so glad she posted it!  It makes 2 good-sized 9 x 5 loaves – enjoy!



Double Chocolate Zucchini Bread

Large bowl

1 1/2 c. flour

1 c. spelt or whole wheat flour

1/2 c. cocoa

1 1/2 t. baking powder

1 t. baking soda

1/2 t. EACH cinnamon AND salt

Small Bowl

1 1/2 c. sugar

3 eggs

1/2 c. plain, fat-free Greek yogurt

1/3 c. canola oil

2 t. vanilla

2 c. packed, grated zucchini

1 c. mini chocolate chips (they HAVE to be mini)


Preheat your oven to 350 and grease 2, 9 x 5 loaf pans, then whisk together the ‘large bowl’ ingredients, in a large bowl.

In a smaller bowl, whisk together the sugar, eggs, yogurt, oil and vanilla, then add in the zucchini and stir well to combine.  Add everything into your large bowl of dry ingredients, stir until it’s just combined, then fold in the mini-chips.  I was worried that the batter looked dry, but after a couple of extra stirs, it all came together – I think the zucchini just needs time to integrate.

Pour the batter evenly into your 2 prepared loaf pans and bake for 35 to 40 minutes – the middles should pop back to a light touch and a toothpick should come out clean (though this is tough to check with all of the mini-chips).  Allow the loaves to rest for a good 10 minutes before turning them out onto a rack to cool.

  • Category: Loaves, Zucchini


From Meagan's Kitchen

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