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Chocolate Whole Wheat Zucchini Bread

Servings 10


  • 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.