Servings: 12-14 slices serving(s)
Prep time: 20 minutes
Total time: 65 minutes
Cooking time: 45 minutes
This is an extra moist, intensely chocolate zucchini bread that’s refined sugar-free. (Chocolate chips are optional.)
Solve your back to school lunch box challenges with double chocolate whole wheat zucchini bread.
It’s not yet mid-September and already we’re having a hard time ensuring our kids pack reasonably healthy lunches. Fruit and protein aside, I like to have little treats on hand for snack time but my kids are tired of homemade cookies. And they’re at the stage where homemade granola bars aren’t nearly as appealing as store bought.
I remember being the same, growing up in a house where homemade baked goods were on the counter almost every day. (Through junior high and high school I was obsessed with Dare maple leaf cookies and those little Vachon chocolate-coated cakes with the dollop of caramel in the middle.)
I’m pretty sure my kids’ palates will lead them back to homemade cookies but in the meantime, I left double chocolate whole wheat zucchini bread on the counter for them this morning.
This is an extra moist, intensely chocolate zucchini bread that’s refined sugar-free. (Chocolate chips are optional.) It makes good use of the local zucchini that is so abundant in the markets right now. Use green or yellow zucchini or summer squash for this recipe.
If you use whole wheat pastry flour the texture will be a bit more crumbly than when made with regular whole wheat flour. The texture is always lovely whatever flour you use.
*Update* This recipe is so adaptable. I have made it using 2 cups of grated zucchini, I have omitted the honey and simply added an extra tablespoon of molasses instead, and I have reduced the chocolate chips to 1/3 cup. Every time it’s delicious.
Double Chocolate Whole Wheat Zucchini Bread Recipe
Makes 12-14 slices
Ingredients:
- 1/3 cup oil (olive or canola)
- 2 eggs
- 1/3 cup Crosby’s Fancy Molasses
- 2 Tbsp. honey
- 1 tsp. vanilla
- 1 1/2 cups shredded zucchini
- 1 cup + 2 Tbsp. whole wheat flour or whole wheat pastry flour
- 6 Tbsp. cocoa powder
- 1 tsp. baking soda
- ¼ tsp. baking powder
- ¼ tsp. salt
- ½ cup dark chocolate chips, divided (optional)
Instructions:
- Preheat oven to 350 F and line a 9”x 5” loaf pan with parchment paper or grease and flour it well.
- After you grate the zucchini (on the coarse side of a box grater), grab a handful at a time and squeeze it over the sink to remove a bit of the moisture.
- In a large bowl whisk oil with the eggs (adding one egg at a time). Whisk in molasses, honey and vanilla. Stir in zucchini.
- In another bowl whisk the flour, cocoa, baking soda, baking powder and salt.
- Add the molasses mixture to the flour mixture and stir until almost combined. Stir in all but 2 Tbsp. of the chocolate chips.
- Scrape batter into prepared pan. Sprinkle evenly with remaining 2 Tbsp. of chocolate chips.
- Bake 40-45 minutes or until the bread feels set when tapped on the top.
- Let cool for about 15 minutes before removing from pan.
Nutritional info: Per Slice
- Calories: 151,
- Fat: 7.8 g,
- Saturated Fat: 1.6 g,
- Cholesterol: 27.5 mg,
- Carbs: 19.3 g,
- Sugar: 9.5 g,
- Fibre: 2 g,
- Protein: 3.1 g,
- Potassium 238 mg
One more thing…
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My uncle worked at Crosby’s when I was a little girl in the 70’s and each Autumn, he would bring us a treat of Crosby’s molasses candy – all individually wrapped inside a Crosby molasses container. A fun surprise and a nice memory.
Last week, I watched The Amazing Race Canada and was impressed that Crosby’s was featured. It’s a great company and your molasses is a fabulous product.
Hi Beverly, the molasses candy are definitely a nostalgic treat for a lot of us. We are glad you got to see us on The Amazing Race Canada, what a great way to showcase Saint John and New Brunswick.
Are the molasses candies still available?
Christine, Are you talking about Molasses Kisses that you usually see at Halloween? If so, the answer is yes, I just bought some last week and brought them into work and they are all gone, already.
I. Ant believe my luck. I love molasses and never thought to look up Crosby’s molasses until now. Thank you, thank you, so much. I in heaven.
Hi Pat, I’m thrilled that you found us!
I like this cake. I had a big old zucchini from last summer and molasses left from Christmas ginger bread and made this recipe today …it turned out really well quite delicious. We did not have chocolate chips on hand but will try them next time. Thank you.
Hi Maura, Glad you enjoyed the bread. Amazing that you still had zucchini left over!