Chocolate Zucchini Carrot Bread + Baking with Yogurt Recipe Round-Up

Chocolate Zucchini Carrot Bread - The Lemon Bowl

Between my busy work/travel schedule and the long snowy days spent indoors, I have been cooking and baking up a storm over the weekends to get a head start on the week ahead. A freezer stocked with Chocolate Zucchini Carrot Bread gives me the warm and fuzzies all over. I love knowing I’m just 60 seconds away from a wholesome and delicious snack that is kid-friendly and adult approved!

When it comes to healthier baked goods, plain yogurt is my secret weapon to add moisture, protein and calcium. Shredded zucchini and carrots not only add a bit of sweetness but also add texture, vitamins and fiber. For a little crunch, I add toasted wheat germ which fills the bread with minerals and nutrients.

Chocolate Zucchini Carrot Bread Freezer - The Lemon Bowl

This recipe makes two loaves so I always save one to eat throughout the week and freeze the second. To freeze, simply slice the loaf into 12 slices then wrap individually in plastic wrap. Place wrapped slices in one large resealable plastic bag and lay flat to store in the freezer. To reheat, microwave for 45-60 seconds.

Want more ideas? Check out these other delicious baked goods made with plain yogurt:

Spiced Apple Cider Muffins from Savory Simple
Orange Vanilla Greek Yogurt Pancakes from Aggie’s Kitchen
Peanut Butter Banana Bread from Thrifty Veggie Mama
Pumpkin Yogurt Snack Cake from Bake Your Day
Honey Yogurt Waffles from Two Peas & Their Pod 

Easy Strawberry & Yogurt Muffin Recipe from Cookin’ Canuck
Chocolate Cherry Breakfast Bars from All Day I Dream About Food
Pumpkin Spice Baked Donuts from The Lemon Bowl
Blueberry Oatmeal Bread from The Lemon Bowl

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4.0 from 2 reviews
Chocolate Zucchini Carrot Bread
 
Author: 
Nutrition Information
  • Serves: 24
  • Serving size: 1 slice
  • Calories: 117
  • Fat: 5.8 g
  • Saturated fat: 1.3 g
  • Unsaturated fat: 4.5 g
  • Trans fat: 0
  • Carbohydrates: 12.9 g
  • Sugar: 3.8 g
  • Sodium: 169 mg
  • Fiber: 2.2 g
  • Protein: 3.8 g
  • Cholesterol: 23 mg
Recipe type: Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Shredded zucchini and carrots add moisture and sweetness to this healthy and delicious cocoa-rich bread.
Ingredients
  • 2 cups white whole wheat flour
  • 1 cup sugar
  • ½ cup toasted wheat germ
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 1½ cups grated zucchini
  • ½ cup grated carrot
  • 3 eggs - large
  • ⅔ cup plain yogurt - low fat
  • ⅓ cup canola oil
  • 1 tablespoon vanilla
  • ½ cup chocolate chips
Instructions
  1. Pre-heat oven to 350 degrees and spray two 8 inch bread pans with non-stick spray.
  2. In a large bowl, whisk together dry ingredients (flour through baking powder).
  3. In a separate bowl, whisk together wet ingredients (zucchini through vanilla).
  4. Slowly add the wet ingredients to the dry ingredients and stir with rubber spatula until combined. Gently stir in chocolate chips then pour mixture evenly between both bread pans.
  5. Bake for 45-50 minutes or until a toothpick comes out clean. Let cool completely before slicing with a serrated knife.
Notes
Freezer friendly! Simply wrap individual slices in plastic-wrap and freeze in one large resealable plastic bag. To reheat simply microwave for 45-60 seconds.

 

Comments

  1. says

    I need these types of recipes! I love foods that I can make ahead of time, freeze, and just warm up in minutes! This sounds awesome..my son would love it, and I just so happen to have some zucchini that needs using! :)

    • Liz DellaCroce says

      It’s funny- the first time I made it I was nesting but it was so nice to have in the freezer I’ve kept up with it. :-)

  2. says

    Liz,
    What a great idea to combine zucchini and carrot!
    I bet this recipe would be good as a muffin, as well.

    No slicing and wrapping necessary before freezing. (My kids fight over whose piece is larger but with muffins they just help themselves. Love muffins.)

    Thanks!

  3. says

    Looks delicious! I have some shredded zucchini in the freezer that I forgot about. Perfect for some bread. Thanks for the link love!

  4. says

    I love baked goods with yogurt, too! Especially Greek yogurt. :)

    I tried zucchini… anything, for the first time last summer and was surprised that I actually liked it. But, I only liked it because I couldn’t taste it. Anyway, love your loaf! Looks great.

  5. Mallory says

    Hi Liz! I LOVE your blog – I use MyFoodDiary as well and saw a link to your blog a few months ago….have been following ever since :-) Quick question on this recipe – can you use low-fat, plain greek yogurt instead? Thanks!

  6. Tracey says

    I made this today and it turned out very well. I did change a couple of things. I reduced the sugar to 1/2 c and the oil to 1 T and used applesauce to make up the difference for both. I checked the loaves at 35 mins and they were completely done. Very delicious!

  7. says

    Made this recipe and thought it was delicious! I made slight alterations to it to fit our dietary restrictions and it was still very good. My husband ate four slices and my toddler ate two (before I had to hide the rest).

    White spelt in place of wheat flour, rice bran (or quinoa flakes) in place of wheat germ, 2/3 cup of coconut sugar, olive oil instead if canola, only 1/2 t of cinnamon and salt,

    • Liz DellaCroce says

      Oh my goodness I love all of your alterations!! Ironically, I cooked spelt today! :) Have never used spelt flour but I want to try it. So glad you liked it! We have to hide from our toddler too. ;-)

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