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    Bread Breakfast Dessert Featured Healthy

    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 of the cocoa.

    Why just a little bite? To be completely honest, I’m not a big fan of wheat. I suspect that I could be intolerant to it. Hence, my body has never been drawn to food with wheat in it, and the hives that usually occur a few hours after I consume something with wheat in it. 

    But nonetheless, the husband and kids aren’t showing signs of intolerance. Only signs of intolerance when I don’t bake for them. lol! I’d rather bake for them than have them consume store-bought baked products. At least I know what is going into the baked goods. 

    For this recipe, I used organic coconut sugar, greek yogurt, coconut oil, free range eggs, whole wheat pastry flour, and loaded it up with shredded zucchini. Threw in some semi-sweet dark chocolate chips and peanut butter chips as a treat. I get some people leaving doubtful comments on fb when I shared my previous recipe. “Zucchini?” Yes, it’s not a new concept. Think carrots in carrot cake, similar idea. 

    Chocolate Whole Wheat Zucchini Bread

    Servings: 10
    Author: Delishar


    • 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


    • Preheat oven to 180C.
    • Spray loaf pan with cooking spray or brush with coconut oil.
    • In a mixing bowl, mix flour, cocoa powder, baking powder, baking soda, salt, chocolate chips, and peanut butter chips together.
    • In another bowl, mix coconut oil, yogurt, coconut sugar, eggs, and vanilla extract.
    • Pour wet ingredients into dry ingredients and mix with a spatula until almost mixed through but still lumpy.
    • Fold in shredded zucchini until combined.
    • Transfer batter into prepared loaf pan.
    • Top with reserved chocolate chips.
    • Bake for 45-50 minutes at 180C or until skewer inserted comes out clean.
    • Allow to cool in pan for 10 minutes then transfer to cool completely on a wire rack.


    Keep it air-tight container. Consume within 2 days if kept at room temp. Bread can be kept chilled up to 4 days. Bring to room temp before consuming.

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