Go Back
+ servings

Healthy Dark Chocolate Chip Zucchini Bread

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!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 loaves zucchini bread (16 slices each)


  • 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


  • 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!!


Store zucchini bread in an airtight container at room temperature up to 4 days. Zucchini bread may also be frozen up to 2 months.