Mel’s Chocolate-Goodness Zucchini Loaf

If you have read this blog at all, you know one thing about me.  I love dark chocolate. I eat it daily for breakfast (after my two boiled eggs) because it satisfies my sweet tooth. However, on occasion, I want something different so bingo, Mel’s Chocolate-Goodness Zucchini Loaf to the rescue!

chocolate loaf

In fact, I have an entire Pinterest board dedicated to “Healthy, Healthy, Healthy” and this recipe is resting there immediately after I post.  While it isn’t gluten-free, or keto-friendly, it is considered healthy in my book and certainly very delicious.


3/4 cup all-purpose flour

1/2 cup unsweetened Hershey’s powdered cocoa

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1 cup semi-sweet mini chocolate chips

2 large organic eggs

3 small shredded zucchini (after peeling… I used small shredder.)

1/4 cup of olive oil (yes, olive oil!)

1/4 cup of low carb yogurt (I used Carbmaster, Cinnamon Roll flavor)

1/4 cup of Stevia in the Raw

2 tsp vanilla extract

1/2 teaspoon of cinnamon

Canola non-stick spray

Berries for slices

Shred zucchini after peeling. Spray a small loaf pan with non-stick cooking spray.  Mix all the ingredients in a bowl until smooth.  Then, pour into loaf pan. Bake at 350 degrees for approximately 45 minutes to 1 hour (based on oven differences.)

Small shredded zucchini
This is the type of yogurt I use for my baking loafs.
loaf slice
The final slice of yummy!
c and m
These two love smelling the loaf baking.

Cool for approximately 10 minutes before slicing and serving. Serve with your favorite berry.







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