Breakfast Recipe / Dessert

Chocolate Zucchini Bread

Hello, Fall!

September is a wonderful time of year in my garden.  My tomatoes, hearty greens, and zucchini are bursting with life and ready to be eaten.

This is one of my favorite, healthy, zucchini bread recipes.  100% pure cacao powder, high in age-fighting antioxidants, is always a good choice for baking.


Chocolate Zucchini Bread – barely adapted from Weelicious!


  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut oil
  • 2 eggs, whisked
  • 1 banana, mashed
  • 1/2 cup honey
  • 1/2 cup chopped walnuts
  • 2 cups zucchini, grated


  1. Preheat oven to 350° F
  2. In a bowl, combine the first 6 dry ingredients
  3. In a separate large bowl, beat the vanilla, oil, eggs, banana and honey until combined
  4. Add walnuts
  5. Slowly combine the dry ingredients into the wet then stir in the grated zucchini
  6. Pour the batter into two greased 8 x 4 inch loaf pans
  7. Bake for 40-50 minutes or until a toothpick comes out clean and the kitchen is smelling great
  8. Cool for 10 minutes, then remove bread from the pan and cool completely to store
  9. Serve!

*makes two small loaf pans or one loaf pan and 6 muffins (bake ~20 minutes)





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