Shredded zucchini and carrots add moisture and sweetness to this healthy and delicious cocoa-rich bread.
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.
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
Your family is waiting.
Chocolate Zucchini Carrot 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
- 1 ½ 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
- 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.
Reba
can I substitute sour cream for plain or vanilla yogurt?
Liz DellaCroce
I’m not sure I have never tried that. Report back if you do.
Sarah
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.
Liz DellaCroce
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
Theresa
Omg why are you using canola oil? It’s horrible for you. Use olive or coconut instead.
Liz DellaCroce
Melted coconut oil is a great swap out!
Christina
This was delicious!! Made a few swaps based on ingredient availability in my kitchen, but it is sooooo moist!!
Liz DellaCroce
I’m so glad you like it!!! Yay!
MH
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
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. ;-)
Jennifer
Looks delicious! Can you substitute ground flax for wheat germ?
Liz DellaCroce
Absolutely!! Or just use more flour. Great question!
Tracey
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!
Liz DellaCroce
Sounds so good!! Glad you enjoyed!!
Tracey
It sounds delish but just wondering how a full cup of sugar would be considered healthy?
Liz DellaCroce
Hi Tracey –
I’m not sure if you noticed but the 1 cup of sugar is for 24 servings. :-) I agree, one person eating one cup of sugar at one time is not exactly my idea of healthy. ;-)
Have a great weekend!
Liz
Tracey
I guess that makes it a little better lol. Have u experimented with any substitutes like applesauce. Just wondering how much it would change it.
Liz DellaCroce
I have not tried this particular bread with applesauce. I do bake with applesauce quite a bit though such as my Pumpkin Spice Baked Donuts: https://thelemonbowl.com/2012/12/pumpkin-spice-baked-donuts-recipe.html
If you try making it with applesauce – let me know!!
Tracey
I will thanks!
Mallory
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!
Erin @ Texanerin Baking
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.
Liz DellaCroce
You really don’t taste the zucchini in this bread – it’s more for moisture. :-) Thanks so much Erin!!!
Erin @ Texanerin Baking
Oh, I know. Just saying! :) I’m sure the chocolate chips and cocoa powder do a wonderful job covering up the veggie taste. :)
Kelli @ TheCorner Kitchen
Love popping my extra bread in the freezer! This looks delish, and I love the round up!!
Liz DellaCroce
Thank you so much! I do, too and I need to do it more often!!