Shredded zucchini and carrots add moisture and sweetness to this healthy and delicious cocoa-rich bread chocolate zucchini carrot 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!
Want some other breads to try? I also love this healthy blueberry oatmeal bread and healthy pumpkin bread.
Why You’ll Love This Bread
- It is so moist and rich, making it feel like a treat!
- It’s full of veggies, but you can’t taste them!
- A guilt-free way to enjoy some chocolatey goodness.
Ingredients
- Dry: Flour (I prefer whole wheat), flax seed meal, sugar, cocoa powder, salt, baking soda, and baking powder.
- Wet: Zucchini, carrots, eggs, oil, yogurt, and vanilla.
- Chocolate chips: Just for fun and to amp up the chocolate.
Easy Substitutions
- Make this gluten-free by using almond flour instead of all-purpose flour.
- Want to take it easy on the chocolate flavor? Instead of topping with chocolate chips, top it with your favorite nuts like pecans or walnuts.
How to Make Chocolate Zucchini Carrot Bread
Step 1. In a large glass bowl, whisk together all of your dry ingredients.
Step 2. Grate your zucchini and carrot, and then mix them with the rest of the wet ingredients in a separate bowl.
Step 3. Slowly add the wet ingredients to the dry ingredients until fully incorporated.
Step 4. Add the batter between two prepared bread tins and use a spatula to spread evenly.
Step 5. Top with chocolate chips, then toss in the oven at 350 for about 45 minutes.
Step 6. Once a toothpick comes out clean, let cool completely before slicing with a knife.
Pick up and eat it, or use a fork like it’s cake, and enjoy your Chocolate Zucchini Carrot Bread!
Frequently Asked Questions
If you’re modifying an existing recipe, yes you’ll want to reduce the flour to account for the cry cocoa. For recipes like mine, it’s already taken into account!
It really just comes down to the size. Grated carrots and much smaller than shredded, which are usually longer and thicker.
No, cocoa powder is used in chocolate powder, but they are not the same.
More Baked Goods
- Blueberry Yogurt Bread
- Jewish Apple Cake
- Baked Apple Cider Donuts
- Shabbat Challah Bread
- Healthy Banana Bread
Eat It, Like It, Share It!
Did you try this bread and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Perfect for breakfast, a snack, or even dessert, you’re whole family will enjoy my Chocolate Zucchini Carrot Bread!
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Ingredients
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).2 cups white whole wheat flour, 1 cup sugar, 1/2 cup flax seed meal, 1/2 cup cocoa powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon salt, 1/4 teaspoon baking powder
- 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.1 1/2 cups grated zucchini, 1/2 cup grated carrot, 3 eggs, 2/3 cup plain yogurt, 1/3 cup canola oil, 1 tablespoon vanilla, 1/2 cup chocolate chips
- Bake for 45-50 minutes or until a toothpick comes out clean. Let cool completely before slicing with a serrated knife.
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