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Zucchini chocolate Whole Wheat Bread

Zucchini chocolate Whole Wheat Bread

Zucchini chocolate Whole Wheat Bread which is quick to make and is moist, light and a perfect chocolaty treat for all age groups.
5 from 3 votes
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Course: Dessert, Snacks
Keyword: Bread, BundtCake, Vegetable, Whole Wheat flour, Zucchini
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 1 8 Inches Loaf
Author: Renu Agrawal-Dongre


  • Oven


  • 1 1/2 cups shredded raw Zucchini / Courgette (I roughly put it around 1 1/2 cups, a bit more or less is fine, but not too much)
  • 1 cup 130 grams Whole Wheat flour
  • 1/2 cup 45 grams cocoa powder
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon (optional)
  • 3/4 cup semisweet or bittersweet chocolate chips
  • 2 large eggs
  • 1/2 cup 120 ml vegetable Oil (corn, or canola oil should work, I always use vegetable Oil)
  • 3/4 cup 175 grams Dark Muscovado Brown Sugar (one can add white granulated sugar too)
  • 1 teaspoon pure vanilla extract


  • Preheat the oven to 180 Deg Celsius.
  • Line a 8 Inches loaf pan with liner or one can just spray or grease the pan with oil.
  • Grate the Zucchini using a medium size grater.
  • In a large bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, salt and ground cinnamon.
  • Fold in the chocolate chips.
  • In another large bowl whisk the eggs.
  • Then add the oil, sugar and vanilla extract and whisk until well blended.
  • Fold in the grated zucchini.
  • Add in the flour mixture and fold in gently.
  • Stirring until just combined. Do not over mix.
  • Fill in the Loaf pan to 2/3rd with batter and bake for 55-60 minutes.
  • The bread is done when a toothpick inserted comes out clean.
  • Remove from oven and place on a wire rack. Let it cool for 10-15 minutes.
  • After that remove it from the pan and let it cool completely on a wire rack.
  • Yummy and chocolaty Zucchini Chocolate Whole Wheat Bread is ready.


  • 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
  • Nuts and seeds can be added in the mix.
  • One can replace the whole wheat with all purpose or plain flour if required.
  • Eggs can be replaced by flax eggs. (I have yet to try this)
  • If your oven is too hot reduce the temperature by 10 Deg C.
  • Keep an eye out after 45 minutes as oven temperature varies and so does baking time.
  • One can replace loaf tin with a round or a square tin. The baking time will vary accordingly.
  • Zucchini can be replaced with Carrot or Butternut squash
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu