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


  • 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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  • Reply
    Isadora Guidoni
    20 September, 2017 at 12:26 am

    Zucchini bread? I must say I’ve never seen anything like this before. I can’t wait to try it myself!

  • Reply
    3 October, 2017 at 3:01 am

    It looks amazing! I love a good chocolate bread!

  • Reply
    jasmine tan
    12 November, 2017 at 9:20 pm

    Hello Sharon, tried sending you a contact form but seems like it wasn’t working!

    BTW I love your recipes (though have not personally tried them) and would like to speak more regarding a brand engagement! Would like to explore some recipe creation and cooking demo engagements (open to retainer engagement) for 2018 – pls drop me a note and i can furnish more info about the brand and products. Think you may like them!

    Thanks 🙂

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