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 chocolate zucchini bread

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Servings

Calories 117kcal

Author Liz DellaCroce

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

US Measurements - Convert to Metric

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