This dark chocolate-loaded zucchini bread is so moist, soft, and perfectly-spiced you would never guess that it’s on the healthier side.—You’ll want to stock up the freezer with this one!
Guys, guys, GUYS! Zucchini!! It’s coming out of my ears!
Okay, it’s actually coming out of my garden. By the tons. My counter is currently full of all the green.
Yesterday’s harvest. The garden literally exploded after one day straight of rain. Have you ever seen a prettier sight??
Hint: Not my feet. The zucchini I mean. I seriously need a pedicure in case you couldn’t tell. Ew.
I’m pretty sure you can guess the sole reason I look forward to zucchini season. The bread. Zucchini bread for daaaaaaaays.
These muffins coming in super-close second. Heeeeeeeelp! Things have quickly gotten addictive and slightly green-outta-control around here.
Addicted to green stuff = wiiiiiinning.
So this zucchini bread. Just living proof that the zucchini baking clearly got out of control around here.
I mean, look → →
Actually, don’t just look. Eat.
Eat, eat, EAT!
We’ve clearly got ALL the dark chocolate love going on. The bread itself is sooooooo (I know you love this word) MOIST. Moist, moist, moist. So perfectly spiced (and I’ve got a super-secret formula for that–mwhaha)
So perfectly awesome down to every.last.crumb.
I’m not gonna spend a lot of time telling you the nitty-gritty deets of the process of making this bread, (sorry fellow-nerds) because YO, it’s the weekend and we’ve got things to do.
Actually, the only thing on my to-do list for this weekend is more zucchini bread. PRIORITIES.
I will say this though: Completely by accident I stumbled upon the key to a KILLER spiced zucchini bread. It’s called pumpkin pie spice. This actually happened totally by accident, because I was out of cinnamon when I was testing recipes for this zucchini bread. The only other spice that could really use was pumpkin pie spice leftover from last fall.
Into the batter it went. POW went Sarah’s tastebuds. Never again will I make zucchini bread without it!!
That combined with a whopping tablespoon of vanilla extract and a hearty amount of dark chocolate and what do we have? The best friend you could ever ask of a zucchini bread.
BONUS POINTS: This bread freezes unbelievably well. Stock that freezer with all the loaves!!!
Seriously. This bread will blow your mind in the grooviest way.
And healthy. This girl is going, going, GONE.
I’m just gonna spend my entire weekend with this zucchini bread, okay byeee!
Healthy Dark Chocolate Chip Zucchini Bread
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 3 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1-1/2 cups coconut sugar or brown sugar
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups shredded zucchini about 1 large zucchini
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350F. Lightly grease two 9x5 loaf pans. Set aside.
- In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon. In a separate large bowl, beat sugar, oil, yogurt, eggs, vanilla, and shredded zucchini until smooth.
- Gently fold flour mixture into liquid mixture until no streaks of flour remain. Fold in dark chocolate chips.
- Scrape batter into prepared pan and smooth top. Bake zucchini bread at 350F 50-55 minutes or until a toothpick comes out clean. Cool bread in pan 1 hour before transferring to a wire cooling rack. Enjoy!!
Notes
More ways to use up all that zucchini?? You knoooow it. 😉
Healthy Chocolate Zucchini Muffins
California Veggie Grilled Chicken Pasta Bowls
Jill says
If you can’t eat wheat will coconut flour be a good substitute?
Sarah says
Unfortunately, coconut flour has a much different consistency than wheat flour and will not work in this bread.
Helen @ Scrummy Lane says
This looks soooo appetizing, Sarah! I had sort of ‘forgotten’ that it’s zucchini season, but they are one of my favourite foods. Can’t think of a better way to use it though than stuffing it in a bread with chocolate!! 🙂
Sarah says
Haha! Thanks Helen! This bread is definitely MY favorite way to use up that green stuff! 😉
Velva says
Zucchini can be the gift that keeps on giving on all summer long! The dark chocolate zucchini bread-over the top. Love it!
Happy summer!
Velva
Sarah says
It’s totally a gift that keeps on giving and that’s why I love it! 😉 Thanks for the kind words, Velva!
Gayle @ Pumpkin 'N Spice says
Yum! What a perfect way to use up those zucchinis, Sarah! I love that this bread is on the healthier side and filled with lots of chocolate. Sounds like the perfect breakfast or dessert! Love it!
Sarah says
Thanks Gayle!! It’s definitely summertime loaded into one bread! 😀
lucie says
I love how you can slip zucchini into bread without even noticing and still have it taste good. Love the colours in this too – so beautiful!
Sarah says
Right?? It’s seriously food magic!
Thanks Lucie!! 🙂
Natalie @ Tastes Lovely says
We are TOTAL zucchini twins! But now I’ve got to try it with pumpkin pie spice. And dark chocolate chips always make everything better : )
Stephanie F says
Do you have the nutritional information for this recipe? Excited to try it, but need to know this information first.
Sarah says
I do not have the nutritional information for this recipe, Stephanie, however, you can easily find out using this website!
Brigitte says
Can you use coconut oil instead of vegetable oil?
Sarah says
Yes you can!