Double-Chocolate Zucchini Bread

This double-chocolate zucchini bread is the kind of treat that feels indulgent without going overboard. Grated zucchini, Greek yogurt, and olive oil keep it tender and moist, while Dutch-process cocoa and dark chocolate chips deliver rich chocolate flavor in every slice. It’s best served warm, when the chocolate chips are at their melty best.

Active time: 15 minutes | Total time: 1 hour, 15 minutes

Double-Chocolate Zucchini Bread

Ingredients

• Cooking spray
• 2 cups (225g) white whole-wheat flour
• 1/4 cup (25g) Dutch-process cocoa powder
• 2 tbsp ground flaxseeds
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/3 cup (48g) coconut sugar
• 1/3 cup mild olive oil or canola oil
• 1/2 cup (120g) plain nonfat Greek yogurt
• 1/4 cup (80g) maple syrup
• 2 large eggs 
• 1 1/2 tsp vanilla extract
• 2 cups (230g) grated zucchini (from one large 9-oz. zucchini)
• 1/3 cup (60g) dark chocolate chips

Directions

Preheat the oven to 350°F (175°C). Coat a 9-by-5-inch (23-by-13cm) loaf pan or an 8-inch (20cm) square baking pan with cooking spray. Set aside. Sift the flour, cocoa powder, ground flaxseeds, baking soda, baking powder, cinnamon, nutmeg, and salt into a large bowl.

In another bowl, whisk together the coconut sugar, oil, yogurt, maple syrup, eggs, and vanilla extract. Add the wet ingredients to the flour mixture and stir until just combined, with a few traces of flour still present. Add the zucchini and chocolate chips and stir to combine. The batter will be quite thick.

Spoon the batter into the prepared baking pan and flatten the top with a rubber spatula. Bake until a toothpick inserted into the center of the bread comes out clean, about 45 minutes for a loaf pan and 30 minutes for an 8-inch square pan. Cool in the pan for 10 minutes. Run a knife around the edges of the pan and invert onto a cooling rack. Wrap leftovers tightly and store at room temperature for up to four days.

Serves: 12 | Serving Size: 1 slice, 1/12th of the recipe

 Nutrition (per serving): Calories: 224; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 35mg; Sodium: 193mg; Carbohydrate: 31g; Dietary Fiber: 4g; Sugar: 3g; Protein: 6g

Nutrition Bonus: Potassium: 238mg; Iron: 16%

Originally published May 9, 2020; Updated date July 2026

The post Double-Chocolate Zucchini Bread appeared first on MyFitnessPal Blog.