Dark Chocolate
We are back with another Kodiak Cakes recipe! Did you know my Blueberry Snack Bars made with Kodiak Cakes has been a consistent top recipe on the site since the beginning?! They are quick and easy to make and perfect on-the-go snack for busy weekdays. You're going to love this dark chocolate zucchini bread just as much!
Justin and I have been Kodiak Cake fans for years. I just started playing around with different recipes using their mixes around 2018 and I am a fan even more!
So here we are again but this time with a chocolate twist (for my favorite person 😉 my chocolate-loving husband). Dark Chocolate Zucchini Bread made with Kodiak Cakes Power Cakes Dark Chocolate Flapjack & Waffle Mix has been a favorite snack of his for the past couple of weeks and I know it will be for you too.
How to Make
By using the Kodiak Cakes dark chocolate mix, you skip the need for flour and cocoa powder in the recipe.
Plus this is a one bowl chocolate zucchini bread recipe! WINNING!
- Preheat oven to 350 degrees.
- In a large bowl add egg whites, melted coconut oil, greek yogurt, milk, and vanilla. With a hand-held mixer, mix for 60 seconds or until everything is well incorporated and combined.
- To the bowl add in Kodiak Cakes Power Cakes Dark Chocolate Flapjack & Waffle Mix, brown sugar, salt, baking soda, baking powder, and espresso powder. Mix until just combined. The batter will be very thick.
- Shred 1 medium zucchini with a cheese grater on the largest hole to get 1 cup of shredded zucchini.
- Add in shredded zucchini and dark chocolate chips and fold into the batter with a rubber spatula until everything is combined.
- Pour the batter into a greased loaf dish and place it in the oven for 55-60 minutes. Check to see the doneness by sticking a toothpick in the middle of the bread. If it comes out clean it is finished, if not bake for another 5 minutes until so.
- Remove from the oven and let cool in the pan for 10 minutes. Run a knife along the edges of the bread and pan to help release it from the sides and flip upside down to release from the pan onto a cooling rack. Let cool completely then slice and enjoy!
Enjoy warm, room temp, or even cold. Store the loaf in the fridge while you eat on it so it will keep. This bread is dense and moist and you won't ever be able to tell there is a sneaky serving of veggies in there.
Dark chocolate zucchini bread is the perfect mid-morning or mid-afternoon snack.
Recipe
Dark Chocolate Zucchini Bread {made with Kodiak Cakes }
- Total Time: 70 minutes
- Yield: 10-12 slices
Description
Dark Chocolate Zucchini Bread made with Kodiak Cakes Dark Chocolate, is indulgent. Easy to make and deliciously moist & chocolatey!
Ingredients
- 2 Egg Whites
- ¼ Cup Coconut Oil - melted
- ½ Cup Greek Yogurt
- ½ Cup Milk
- 1 Teaspoon Vanilla
- 1 ½ Cups Kodiak Cakes Power Cakes Dark Chocolate Flapjack & Waffle mix
- ⅓ Cup Brown Sugar
- ½ Teaspoon Salt
- ½ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ½ Teaspoon Espresso Powder
- 1 Cup Zucchini - shredded
- ½ Cup Dark Chocolate Chips
Instructions
- Preheat oven to 350 degrees.
- In a large bowl add egg whites, melted coconut oil, greek yogurt, milk, and vanilla. With a hand-held mixer, mix for 60 seconds or until everything is well incorporated and combined.
- To the bowl add in Kodiak Cakes Power Cakes Dark Chocolate Flapjack & Waffle Mix, brown sugar, salt, baking soda, baking powder, and espresso powder. Mix until just combined. The batter will be very thick.
- Shred 1 medium zucchini with a cheese grater on the largest hole to get 1 cup of shredded zucchini.
- Add in shredded zucchini and dark chocolate chips and fold into the batter with a rubber spatula until everything is combined.
- Pour the batter into a greased loaf dish and place it in the oven for 55-60 minutes. Check to see the doneness by sticking a toothpick in the middle of the bread. If it comes out clean it is finished, if not bake for another 5 minutes until so.
- Remove from the oven and let cool in the pan for 10 minutes. Run a knife along the edges of the bread and pan to help release it from the sides and flip upside down to release from the pan onto a cooling rack. Let cool completely then slice and enjoy!
Notes
- Leftovers need to be kept in the fridge. Store in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 168
- Sugar: 12.2 g
- Sodium: 238.4 mg
- Fat: 8.6 g
- Carbohydrates: 18.2 g
- Fiber: 1.9 g
- Protein: 6.3 g
- Cholesterol: 2.8 mg
Tiffany says
Haven’t made this yet. Can I double this recipe?
Tiffany
Phlanx's Marketing Specialist
Heather says
Absolutely! It can easily be doubled for 2 loaves!
Tiffany says
Delicious! I made a double batch and they turned out perfect. Definitely a keeper recipe. By any chance you're interested in doing collabs, you can check out the offers in our Collaboration section at Phlanx! https://phlanx.com/collaborations You can also check us out at Instagram @phlanxglobal
Heather says
Yay! I am glad you enjoyed them!
Cindy says
I have several boxes of Kodiak buttermilk mix at home, is there a way to modify the buttermilk batter to mk this recipe? Thanks for sharing your recipes! I can't wait to try this.
Cindy says
I have several boxes of Kodiak buttermilk mix at home, is there a way to modify the buttermilk batter to mk this recipe? Thanks for sharing your recipes
Heather says
Sure! Just do equal subs! Should taste great but just not be chocolate. Swap in a tablespoon of vanilla for the espresso powder. Let me know how it turns out!
Makenzie says
Going to try this before work today! Do you think I could swap a 1/2 teaspoon espresso powder for a 1/2 teaspoon of instant coffee? Would that get the espresso flavor?
Heather says
Absolutely! That would work great!
Emily says
How would you do these as muffins? Temperature and timing?
Heather says
Absolutely!! Same temp - 350 degrees and for 20-25, and until a toothpick comes out clean in the middle. Such a great idea!