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Chocolate Zucchini Carrot Bread

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Shredded zucchini and carrots add moisture and sweetness to this healthy and delicious cocoa-rich bread.

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:

Pumpkin Spice Baked Donuts from The Lemon Bowl
Blueberry Oatmeal Bread from The Lemon Bowl

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Chocolate Zucchini Carrot Bread - The Lemon Bowl

Chocolate Zucchini Carrot Bread

Course: Baked Goods, Breakfast, Snack
Cuisine: American
Keyword: chocolate zucchini bread
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 24
Calories: 117kcal
Author: Liz DellaCroce
Shredded zucchini and carrots add moisture and sweetness to this healthy and delicious cocoa-rich bread.
Print Recipe

Ingredients

  • 2 cups white whole wheat flour
  • 1 cup sugar
  • 1/2 cup toasted wheat germ
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 1/2 cups grated zucchini
  • 1/2 cup grated carrot
  • 3 eggs large
  • 2/3 cup plain yogurt low fat
  • 1/3 cup canola oil
  • 1 tablespoon vanilla
  • 1/2 cup chocolate chips

Instructions

  • Pre-heat oven to 350 degrees and spray two 8 inch bread pans with non-stick spray.
  • In a large bowl, whisk together dry ingredients (flour through baking powder).
  • In a separate bowl, whisk together wet ingredients (zucchini through vanilla).
  • 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.
  • 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.

Nutrition Information:

Calories: 117kcal | Carbohydrates: 12.9g | Protein: 3.8g | Fat: 5.8g | Saturated Fat: 1.3g | Polyunsaturated Fat: 4.5g | Trans Fat: 0g | Cholesterol: 23mg | Sodium: 169mg | Fiber: 2.2g | Sugar: 3.8g
DID YOU MAKE THIS RECIPE?If you tried this recipe I would love to to see it and have you share! Tag me @thelemonbowl using the hashtag #thelemonbowl!
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Comments

  1. Sarah

    January 20, 2019 at 9:10 am


    I made this yesterday and it is so good. At first, my family was a little hesitate even though they licked the batter clean. I did substitute canola oil for coconut oil. Like someone else said canola oil is so bad for you. I took a picture but noticed we cannot attach pics with review :( It came out super moist and I am planning on freezing the second loaf. Now my pans are 9.25in but I was still able to make two work in my pans, however, I am sure one pan would of been fine.
    p.s. I just have to say I am so happy I came across you and have printed out several other recipes of yours. I love that you include a story behind your recipes, the nutritional facts and how healthy you are living. You seem to love being in kitchen as do I.

    Reply

    • Liz DellaCroce

      January 20, 2019 at 10:23 am

      Hi Sarah! Thank you so much for your sweet note. I’m so thrilled you loved this bread – isn’t it so good?? Let me know if you try any of my other recipes!!! xoxo PS: Do you subscribe to my newsletter? It’s the best way to get all my newest recipes delivered right to your inbox. https://bit.ly/2vXyauu

      Reply

  4. MH

    August 15, 2013 at 3:53 pm


    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,

    Reply

    • Liz DellaCroce

      August 15, 2013 at 7:45 pm

      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. ;-)

      Reply

  6. Tracey

    March 23, 2013 at 12:36 pm

    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!

    Reply

  8. Mallory

    March 21, 2013 at 12:28 pm

    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!

    Reply

  9. Erin @ Texanerin Baking

    March 9, 2013 at 11:47 am

    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.

    Reply

  17. [email protected]

    March 2, 2013 at 4:54 pm

    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!

    Reply

    • Liz DellaCroce

      March 2, 2013 at 7:01 am

      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. :-)

      Reply

  22. Alaina @ Fabtastic Eats

    March 1, 2013 at 8:27 am

    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! :)

    Reply

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