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

Chocolate Zucchini Carrot Bread

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


  • 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


  1. Pre-heat oven to 350 degrees and spray two 8 inch bread pans with non-stick spray.
  2. In a large bowl, whisk together dry ingredients (flour through baking powder).
  3. In a separate bowl, whisk together wet ingredients (zucchini through vanilla).
  4. 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.
  5. Bake for 45-50 minutes or until a toothpick comes out clean. Let cool completely before slicing with a serrated knife.

Recipe 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 Facts
Chocolate Zucchini Carrot Bread
Amount Per Serving
Calories 117 Calories from Fat 52
% Daily Value*
Total Fat 5.8g 9%
Saturated Fat 1.3g 7%
Polyunsaturated Fat 4.5g
Cholesterol 23mg 8%
Sodium 169mg 7%
Total Carbohydrates 12.9g 4%
Dietary Fiber 2.2g 9%
Sugars 3.8g
Protein 3.8g 8%
* Percent Daily Values are based on a 2000 calorie diet.