Chocolate Whole Wheat Zucchini Bread
Back and armed with another zucchini snack recipe! This one is a winner! Soft, moist, decadent but without all that guilt. The kids loved it, and the husband loved it. I had a bite of it and loved the texture, that deep cocoa taste, and that perfect hint of sweetness to balance out the bitterness
- Prep time
- --
- Cook time
- Not listed
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup 96g whole wheat pastry flour
- 1/2 cup 50g cocoa powder, sifted
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup semi sweet chocolate chips (1/4 cup reserved for topping)
- 1/4 cup peanut butter chips
- 1/4 cup coconut oil
- 1/2 cup coconut sugar
- 1/4 cup greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups 230g shredded zucchini, lightly squeezed and drained
Instructions
- 1
Preheat oven to 180C.
- 2
Spray loaf pan with cooking spray or brush with coconut oil.
- 3
In a mixing bowl, mix flour, cocoa powder, baking powder, baking soda, salt, chocolate chips, and peanut butter chips together.
- 4
In another bowl, mix coconut oil, yogurt, coconut sugar, eggs, and vanilla extract.
- 5
Pour wet ingredients into dry ingredients and mix with a spatula until almost mixed through but still lumpy.
- 6
Fold in shredded zucchini until combined.
- 7
Transfer batter into prepared loaf pan.
- 8
Top with reserved chocolate chips.
- 9
Bake for 45-50 minutes at 180C or until skewer inserted comes out clean.
- 10
Allow to cool in pan for 10 minutes then transfer to cool completely on a wire rack.