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Healthy Balance

Chocolate Zucchini Bread

a loaf of chocolate zucchini bread

Here’s a delicious way to slip some vegetables into a chocolatey baked treat. The zucchini keeps this easy bread moist. Made with almond milk and coconut oil, it’s a vegan treat that will satisfy everyone’s sweet tooth.

Servings: 14

Nutrition Facts

  • Calories: 145
  • Fat: 5g
  • Saturated Fat: 3g
  • Cholesterol: 26mg
  • Sodium: 160mg
  • Carbohydrates: 21g
  • Fiber: 2g
  • Protein: 3g



  1. Preheat the oven to 350° and lightly spray an 8 x 4-inch loaf pan with nonstick cooking spray.
  2. In a medium bowl, combine the flours, cocoa powder, baking powder, baking soda, salt, cinnamon, and espresso powder.
  3. In a large bowl, whisk together the eggs, almond milk, coconut oil, maple syrup, and vanilla. Stir in the zucchini.
  4. Add the dry ingredients to the bowl and stir until just combined. Do not overmix.
  5. Fold in all but 2 tablespoons of the chocolate chips.
  6. Pour the batter into the loaf pan.
  7. Sprinkle the reserved 2 tablespoons chocolate chips over the top of the loaf and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and transfer to a wire rack to cool completely.

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Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.

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