The Ultimate Double Chocolate Zucchini Bread (Healthy!)

This healthified double chocolate zucchini bread is so good that it makes you think you’re eating a rich chocolate cake. I know what you’re thinking and it is not even close to one of those dry gluten free cakes without any sugar. No. A rich, moist, dark chocolate cake studded with chocolate chips. People will never guess it contains 1 1/2 cups of shredded zucchini and is made with whole wheat flour. My mom even sent me a text from work talking about how delicious this cake, I mean bread, truly is.

Chocolate. So much chocolate. And veggies, so yes – definitely healthy.

I love this as a mid-morning snack. I take two slices and turn them into a peanut butter sandwich. Super satisfying, and I’m not hungry until lunch.

When your zucchini plants keep giving, and you can’t eat anymore zucchini even if it’s hidden in regular zucchini bread… double chocolate zucchini bread. Boom.

This melty chocolaty bread + a layer of peanut butter. Have you pulled out your mixer yet???

I have a mega sweet tooth and know that I operate best when I have healthy-ish sweet options available to eat. I know I’m going to eat something sweet anyways, so having healthy options in the freezer satisfies my sugar craving (or at least gives the option of eating something not entirely unhealthy). This bread is perfect to slice and freeze, and then just toast it one slice at a time. It tastes freshly baked even when toasted from the freezer!

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Double Chocolate Zucchini Bread

The ultimate delicious and chocolaty way to use up summer zucchini. This tastes like a chocolate cake but secretly uses healthier ingredients. Recipe lightly adapted from https://www.twopeasandtheirpod.com/

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 1 loaf

Ingredients

• 1 cup whole wheat flour
• 1/2 cup cocoa powder I prefer Dutch process (the dark one)
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs, room temperature
• 1/4 cup unsalted butter, melted and cooled slightly
• 1/4 cup coconut oil, melted and cooled slightly
• 3/4 cup packed brown sugar
• 1 tsp vanilla extract
• 1 1/2 cups shredded zucchini
• 1 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees. Grease a 9x5" loaf pan and set aside.

2. In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.

3. In a small bowl (I used a coffee mug) melt butter and coconut oil in the microwave until they can be mixed together. Set aside to cool slightly.

4. In a new bowl (or your mixer bowl) combine eggs, melted butter mixture, vanilla extract, and brown sugar. 

5. Slowly add bowl of dry ingredients to wet ingredients until just combined. Do not over mix. Stir in zucchini and chocolate chips.

6. Pour batter into greased pan and bake for 50-60 minutes. (Mine is always done in 50.) A toothpick should come out without batter attached. Melted chocolate chips are okay. 🙂

   Let sit in pan for 10 minutes, then run a butterknife along all sides of the bread so it does not stick to the inside of the pan. Place on wire rack and let cool. 

Recipe Notes

I love to slice and freeze this so I always have a healthy-ish sweet treat available. It tastes absolutely amazing toasted and topped with peanut butter!