Chocolate Zucchini Carrot Bread
Shredded zucchini and carrots add moisture and sweetness to this healthy and delicious cocoa-rich bread.
Servings 24
Calories 117kcal
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.
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
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