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I’ve found fresh zucchini at my local market, which means that summer is approaching, yeah.
I love baking cakes involving any kind of vegetables and this moist and healthy chocolate zucchini bread is a perfect example.
Low in sugar and packed with whole wheat flour and unsweetened cocoa powder, this chocolatey and nourishing bread will be a perfect breakfast and treat throughout the week.
And no, no one can tell that zucchini is one of the main ingredients. Your kids won’t even notice you’ve added them because zucchini has absolutely no flavor when mixed in with bread.
Ok, I know what you are thinking: why on earth should I bake with zucchini then? Because zucchini brings plenty of moisture, fiber, nutrients, and zero fat into your cake.
And you want them all, right?
Plus, it’s a blender recipe, you can easily blend all the ingredients in no time saving yourself the hassle of grating zucchini!
What ingredients you need
- Zucchini
- White whole wheat flour or all-purpose flour
- Eggs
- Cane sugar or white sugar
- Vegetable oil (I use canola oil)
- Unsweetened cocoa powder
- Dark chocolate chips (optional)
- Cinnamon
- Baking powder & salt
How to make it
- Preheat the oven to 360 F
- Grease or line a loaf pan with parchment paper
- Whisk flour, baking powder, and salt
- Blend all the ingredients (except flour and choco chips)
- Add flour and blend until combined, do not overmix
- Add chocolate chips and blend until combined
- Pout the mixture into the loaf pan
- Add some chocolate chips on top
- Bake for about 40 minutes
Recipe notes
Chocolate zucchini bread variations
I love chocolate and cinnamon, but you can swap cinnamon for 1 tsp of almond or vanilla extract, instant coffee, orange zest, or rum. Whatever you’ve got in your cupboard and goes well with chocolate!
A few tips…
Do not overmix the batter and if you decide to add chocolate chips, add them when the batter is nearly ready and blend only for a couple of seconds just to combine.
Baking powder: how do you tell if your baking powder is still fresh? Add 1/4 teaspoon of baking powder to 1 tablespoon of hot water, if the mixture bubbles then your baking powder is still good to use.
How long does this chocolate zucchini keep?
It keeps well for up to 4 days at room temperature, in an airtight container. It’s also freezable: wrap the cake, or slices of cake, in plastic wrap (clingfilm), store in an airtight container, and freeze for up to 1 month.
More healthy and easy cakes?
I hope you love this easy blender healthy chocolate and zucchini bread as much as Ido and if you make it, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!
Healthy chocolate zucchini bread
Ingredients
- 1/2 Lb zucchini (11/2 cup sliced zucchini) (220 grams)
- 1 egg
- 1 1/2 cup all-purpose flour or white whole wheat flour (185 grams)
- 1/2 cup vegetable oil (I use canola oil) (approx 100 grams)
- 1/2 cup sugar (I use unrefined cane sugar) (100 grams)
- 1/4 cup dark chocolate chips (optional) (40-50 grams)
- 1/4 cup unsweetened cocoa powder (25 grams)
- 1 1/2 tsp baking powder
- 1/8 tsp fine salt
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 360 F°/ 180 C°.
- Grease with butter or line your loaf pan with parchment paper
- Whisk the flour in a bowl with baking powder and salt (if you're not using self-rising flour).
- Place all the ingredients, except flour and baking powder, in a food processor and blend into a smooth consistency*
- Add the flour and pulse, stopping to scrape down the sides of the bowl as necessary. Blend only for a few seconds until the flour is just combined with the rest of the ingredients, do not overmix.
- If you use chocolate chips add them now, pulse for a couple of seconds.
- Scrape the batter into the loaf pan, level the top and sprinkle some chocolate chips on top if you like. Bake in the middle shelf of the oven for about 40 minutes.
- After 35 minutes check the cake by inserting a thin skewer/cake tester into the centre of the cake. If the cake is fully cooked then the skewer will come out clean, if there is still batter clinging to the skewer then return the cake to the oven for a further 3 minutes and test again.
- When the cake is ready, remove from the oven and let it cool.
- Remove your cake from the pan and enjoy.
Bobbie
DELICIOUS!!! Will be making this frequently. I almost despise how good your cakes are lol I’m going to gain some weight. But it’s all worth it ;). Love that it has zucchini in it, not that you can taste it, but just a nice touch. Love your recipes!
Katia
What a lovely feedback, Bobbie.
Thanks so much for taking the time to share, I’m so pleased to hear you love my recipes! : )
Kate
Really enjoyed this. I made this as a healthy birthday cake and it was delicious. I used coconut oil which gave it a really nice flavour, and only had raw sugar, but it was a beautiful, fluffy, moist, chocolatey cake. I also left the choc bits out so my little ones could share in the joy, but it was that nice, I hardly noticed. Thanks for this recipe…it’s going into my hand written book of fav’s. NB: thanks for all the comments and reviews, I always read these before making something and it seems everyone is agreement – a cracker cake! Thanks again Katia.
Katia
You’re so welcome, Kate! I’m so glad to hear that the recipe turned out delicious. : )
Thanks for taking the time to share your feedback. x
Kate
One of my favorite recipes! I’ve made this numerous times for my family and it does not last long as everyone absolutely loves it. Thankyou Katia for such a great, easy and delicious recipe. Kate
Katia
I love to hear that, Kate! : )
Thanks so much for taking the time to share such a lovely feedback.
Have a great week. xx
Kathy
I’m looking forward to trying this, but what size loaf pan did you use? 9 x 5 or smaller?Thanks
Katia
Hey Kathy, I used a 9 x 5 loaf pan : )
Have a nice weekend!
Melanie
Absolutely delicious! The cake was gone in a day and my little one didn’t suspect anything 🙂 She loves eating veggies in general but if I can add to her daily intake while she’s having a treat as well then it is win / win! I will test the beetroot cake next – so glad I found your site.
Melanie
Forgot to say I used coconut oil and the flavour goes so well with the chocolate 🙂
Katia
I’m so happy to hear that, Melanie! Thanks so much for sharing your lovely feedback. Cheers x
Caren
Loved this! I forgot to add the egg but did not really needed it, saved on these extra calories!
Katia
Thanks for sharing your lovely feedback, Caren! I’m so pleased you loved it. Cheers, Katia
Marketa Jackson
I have made the cake today and it’s delicious 😋 and so simple to make.
Can’t wait to try other recipes! Thank you for sharing 🤩
Katia
Hi Marketa 😍, I’m so glad you liked it! Thanks so much for your feedback 💛
Expatmum
So so good and also so easy to make! I am a real sugar addict and have to watch what i eat now but can’t stand artificial sweeteners. Your cakes are so good, with natural and healthy ingredients – like proper cakes but better. The kids love licking the bowls clean and have no idea they’re getting vitamins in the process- always a good thing 🙂 thank you for these recipes.
Katia
Thanks for your lovely comment! 🤩 I’m so pleased you and the kids loved this zucchini bread, and speaking of healthy cakes… there’s a lovely bread packed with fruit in my oven right now, my third test, hopefully it should be on the blog next week! x
Nidhi
Wonderful moist cake! I used 1/3 whole wheat and 2/3 plain flour and instead of chocolate chip I crushed unsweetened baking chocolate over the top. I should’ve compensated with some more sugar for that but it’s still a delicious cake. Thanks
Katia
Thanks so much for sharing your feedback, Nidhi, I’m so glad you liked it! x
Naeem
Thanks a million. I followed your recipe and used sesame oil. Wonderful cake.
Katia
Thanks so much for your feedback, I’m so glad you enjoyed! 🙂
Mallory Matney
Soooo delicious! I followed the recipe, but used olive oil and then added 1/4 cup crushed almonds-yum! I love eating it for breakfast, but could totally see this as a healthier dessert too. It’s very simple, and I love that I don’t have to shred and wring out the zucchini. Thanks for posting!
Mallory Matney
Woops, I meant crushed walnuts!
Katia
Thanks for your lovely feedback, Mallory! Chopped walnuts add a crunchy texture, that sounds delicious! 😉