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
- 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.
Recipe Notes:
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.
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
Omg why are you using canola oil? It’s horrible for you. Use olive or coconut instead.
Melted coconut oil is a great swap out!
This was delicious!! Made a few swaps based on ingredient availability in my kitchen, but it is sooooo moist!!
I’m so glad you like it!!! Yay!
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,
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. ;-)
Looks delicious! Can you substitute ground flax for wheat germ?
Absolutely!! Or just use more flour. Great question!
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!
Sounds so good!! Glad you enjoyed!!
It sounds delish but just wondering how a full cup of sugar would be considered healthy?
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
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.
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!!
I will thanks!
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!
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.
You really don’t taste the zucchini in this bread – it’s more for moisture. :-) Thanks so much Erin!!!
Oh, I know. Just saying! :) I’m sure the chocolate chips and cocoa powder do a wonderful job covering up the veggie taste. :)
Love popping my extra bread in the freezer! This looks delish, and I love the round up!!
Thank you so much! I do, too and I need to do it more often!!
Lovely bread full of veggies, I love it!
Thank you so much – I hope you enjoy it!
Oh this is gorgeous!
Thank you my dear! xo
What a great idea to freeze it for a later date! Looks delicious Liz!
Thank you!! I bet your little man would love it as much as mine does!
Looks delicious! I have some shredded zucchini in the freezer that I forgot about. Perfect for some bread. Thanks for the link love!
My pleasure!! So smart to keep shredded zucchini in the freezer!!
This looks delicious! I’ve got some Chobani yogurt I’ve been meaning to experiment with in baking. I’m thinking cinnamon apple scones! Thanks for the inspiration :-)
Ooo those sound good too!!!! :)
this sweet bread is delicious!
Thank you Mommy!! :)
Then why only 3 stars?
Hi Megan – I don’t know why but I will tell you I literally made this again last week and it was delicious. Husband and toddler gobbled it up too. Give it a try! It makes two loaves so we ate one throughout the week and I froze the second. :)
Liz, I will definitely try it. :)
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!
Good call with the muffins!!!
This looks really amazing. Chocolate and it’s packed full of healthy stuff too! Bonus!
It’s my excuse to eat chocolate. ;-)
Such a smart idea to slice and freeze the second loaf!
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. :-)
Love how moist and delicious it looks!
This looks super healthy – and I love that you include nutrition facts on your recipes!
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! :)