Chocolate Zucchini Carrot Bread - The Lemon Bowl
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4 from 5 votes

Chocolate Zucchini Carrot Bread

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


  • 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


  • 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.


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.


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