snowy mountain

Zucchini Chocolate Bread

This is dark chocolatey bread (not cake) unless you add chocolate chips. As always, if you’d like to start with a sweeter version, I’d recommend adding an extra form of sugar (granulated, dates, banana, maple syrup, etc). But it’s great as is!

Total time: 1 hour 15 mins.

Materials: Mixing bowl; processor; measuring vessels; loaf pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):


  • 1 (5-9 oz) zucchini (I’ve tried with different sizes, and they all work)
  • 7 tbsp (4 oz) apple sauce
  • 2 tbsp maple syrup
  • 4 Deglet Noor dates (or 2 Medjool)
  • 1 tbsp olive oil
  • 1 egg
  • 1 tsp vanilla
  • Lemon zest, if desired
  • ⅔ c greek yogurt (I use 2%)


  • 1 cup spelt flour
  • ⅔ cup oat flour
  • ⅓ cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • Chocolate chips and/or walnuts, optional
chocolate zucchini spelt bread


  1. Preheat oven to 350˚F. Butter a loaf pan.
  2. In a processor, combine 1 zucchini, 7 tbsp (4 oz) apple sauce, 2 tbsp maple syrup, 4 Deglet Noor dates (or 2 Medjool), and 1 tbsp olive oil until smooth. Transfer to mixing bowl.
  3. Mix in 1 egg, 1 tsp vanilla, and lemon zest if desired. Then, mix in ⅔ c greek yogurt (I use 2%).
  4. In a measuring cup, mix together 1 cup spelt flour, ⅔ cup oat flour, ⅓ cup cocoa powder, 2 tsp baking soda, and 1 tsp baking powder.
  5. Mix the flour mixture into the zucchini mixture along with chocolate chips and/or walnuts. Stir until just combined.
  6. Pour into buttered loaf pan and bake at 350˚F for ~50 minutes. Allow to completely cool before slicing.

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