Chocolate Zucchini Carrot Bread (Edit recipe)

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Shredded zucchini and carrots add moisture and sweetness to this healthy and delicious cocoa-rich bread chocolate zucchini carrot bread.

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Original recipe

PREP TIME

5 minutes

COOK TIME

50 minutes

INGREDIENTS

14

Serves: 24

Ingredients

2 cups White Whole Wheat Flour
1 cup Granulated White Sugar
0.5 cup Flaxseed Meal
0.5 cup Cocoa Powder
1 tsp Baking Soda
1 tsp Cinnamon, Saigon, Ground
1 tsp Salt
1.5 cups Zucchini, grated
0.5 cup Carrots, grated
3 Eggs, large
0.666 cup Yogurt, Plain
0.333 cup Canola Oil, or any oil
1 Tbsp Pure Vanilla Extract
0.5 cup Semi-Sweet Chocolate Chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	166
Fat:	6 g
Carbohydrates:	23 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	148 mg
Fiber:	4 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.