Friends, I may have gone over the top on this recipe! My summer supply of zucchini only seems to be growing and I was in the mood for chocolate. This whole wheat fudgy chocolate zucchini bread could easily pass for zucchini brownies instead of bread!
When I was making this bread, I wanted to use up as much zucchini as possible. I knew that was going to make a really heavy and dense bread loaf, not your typical fluffy “banana bread” style quick bread.
When it comes to a decadent chocolate snack, dense and fudgy totally works. So I rolled with the idea, and loaded this loaf up with not only zucchini, but creamy yogurt, loads of chocolate chips, and a touch of cinnamon.
The whole wheat flour requires some extra moisutre, so I mixed in some milk and applesauce to keep things on the healthy side too. In the end, I couldn’t be happier with the result!
Are you a zucchini gardener? How many zucchinis are lurking in your kitchen just waiting to be turned into chocolatey-goodness?!
Variations for the Whole Wheat Fudgy Chocolate Zucchini Bread recipe:
- Whole Wheat Flour: This recipe is specifically designed to use the whole wheat flour which takes more moisture than all purpose flour. I don’t recommend swaping in more all-purpose flour because the batter will be too wet.
- Amount of sugar: I keep this recipe on the low sugar side, because it is afterall a bread. If you want a sweet loaf, increase the sugar by 1/4-1/2 cup.
- Type of chocolate: Because this loaf is low sugar, I prefered the semi-sweet chocolate chips over dark chocolate (which I usually love). You could even try milk chocolate chips if you want a sweeter loaf.
Any time I work with flour in the kitchen, it seems to get everywehere. Therefore, I were an apron to avoid getting too messy. Rush Order Tees made some Alison’s Allspice aprons for me that are fantastic, as you can see in the photo below! Check them out if you are considering some custom designs.
- 2 eggs
- ⅓ cup canola oil
- ⅓ cup plain or vanilla yogurt
- ¼ cup each: milk and apple sauce
- ½ cup sugar (or more to taste)
- 1 tsp vanilla
- ½ tsp each: salt and cinnamon
- ½ tsp each: baking powder and baking soda
- ½ cup unsweetened cocoa
- ¾ cup each: whole wheat flour and all-purpose flour
- 3 cups shredded zucchini (340 g)
- 1 cup chocolate chips, plus more for garnish
- In a bowl mix together the wet ingredients including: eggs, canola oil, yogurt, brown sugar, and vanilla.
- In another bowl mix together dry ingredients including: salt, cinnamon, baking powder, baking soda, cocoa, whole wheat flour and all purpose flour.
- Pour the wet ingredients into the dry and stir until just combined. Mix in the zucchini and chocolate chips.
- Pour into a greased or parchment lined loaf pan.
- Bake at 350 for 65-75 minutes, or until an inserted toothpick comes out clean.
Recipe adapted from King Arthur Flour and Sallys Baking Addiction.
