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    Home » Bread

    Published: Feb 3, 2022 · Modified: Mar 5, 2023 by Heather Bilyeu · This post may contain affiliate links · 11 Comments

    Dark Chocolate Zucchini​​​​ Bread {made with Kodiak Cakes}

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    Dark Chocolate Zucchini Bread made with Kodiak Cakes Dark Chocolate, is equal parts healthy and indulgent. Easy to make and deliciously moist & chocolatey!

    We are back with another Kodiak Cakes recipe! Did you know my Blueberry Protein 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 healthy 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!

    Zucchini​​​​ Bread sliced and laying on top of each other on a small cookie sheet

    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.

    It's a little healthy and a little indulgent all in one.

    Jump to:
    • Ingredients Needed for Healthy Dark Chocolate Zucchini Bread
    • How to Make Dark Chocolate Zucchini Bread Using Kodiak Cake Mix
    • Dark Chocolate Zucchini Bread {made with Kodiak Cakes }

    Ingredients Needed for Healthy Dark Chocolate Zucchini Bread

    • 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
    clear mixing bowl with chocolate batter inside with a spatula

    How to Make Dark Chocolate Zucchini Bread Using Kodiak Cake Mix

    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!

    Dark Chocolate Zucchini​​​​ Bread batter in a loaf pan before going into the oven
    1. Preheat oven to 350 degrees.
    2. 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.
    3. 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.
    4. Shred 1 medium zucchini with a cheese grater on the largest hole to get 1 cup of shredded zucchini.
    5. Add in shredded zucchini and dark chocolate chips and fold into the batter with a rubber spatula until everything is combined.
    6. 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.
    7. 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!
    Chocolate Bread after it has come out of the oven in a loaf pan

    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 that won't totally derail your health goals.

    How to Store

    Leftovers can be stored in the fridge, in an airtight container, for 4-5 days.

    Can I Make This Ahead of Time?

    You can make this healthy chocolate zucchini loaf ahead of time in 2 different ways. ONE: MAKE THE DAY BEFORE - this will keep for up to 5 days, so you are totally fine making this the day before needing it. TWO - FREEZING ZUCCHINI BREAD - bake and cool the loaf completely. Wrap tightly in plastic wrap a couple of times and then in foil (leaving in the load pan) making sure it is air tight. Store in the freezer for 6 months. To eat, place in the fridge overnight to thaw.

    Do You Peel Zucchini for Bread?

    You do not need to peel the zucchini for this recipe. Just shred with a cheese grater without peeling.

    What Does Zucchini Replace in Baking?

    Using zucchini in baking recipes does not replace anything. It adds additional moisture to the batter because of the water content inside the vegetable, making whatever you are baking more moist. However, because of this, you will need to adjust other wet ingredients accordingly (decreasing them) to compensate for the additional moisture in the zucchini - and this is dependent on the recipe.

    Why Does My Zucchini Bread Not Cook in the Middle?

    It could be for 2 different reasons. ONE - not baking long enough - to test to see if your dark chocolate zucchini bread is finished, stick 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. TWO - too much moisture - you may have too many wet ingredients and the ratios are off, making it not likely to fully cook in the center. This will not be the case in this recipe though.

    Can I Make This Recipe Into Muffins?

    If you want to make this recipe into Kodiak Cakes chocolate zucchini muffins instead of a loaf - spoon batter into a muffin tin lined with cupcake liners and bake for 25-30 minutes or until a toothpick in the middle of the bread comes out clean it is finished. If it doesn't, bake for another 5 minutes or until it does.

    2 slices of Dark Chocolate Zucchini​​​​ Bread each on their own white plates with flowers and a glass of wine in the background to the left

    More Sweet Breakfast and Snack Ideas!

    • Brioche French Toast
    • Berry and Mint Fruit Salsa with Cinnamon Sugar Chips
    • Blueberry Protein Bars {made with Kodiak Cakes} 
    • Protein French Toast
    • Easy Homemade Monkey Bread
    • Vanilla Bean Biscotti 
    • Brown Sugar Instant Oatmeal
    • Cranberry and White Chocolate Scones 
    • Homemade Granola 
    • Grown-Up Cherry Toaster Strudel
    Print
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    5 slices of chocolate zucchini bread on a white table with a pink napkin in the bottom right corner

    Dark Chocolate Zucchini Bread {made with Kodiak Cakes }


    ★★★★★

    5 from 2 reviews

    • Author: Heather Bilyeu
    • Total Time: 70 minutes
    • Yield: 10-12 slices 1x
    Print Recipe
    Pin Recipe

    Description

    Dark Chocolate Zucchini Bread made with Kodiak Cakes Dark Chocolate, is equal parts healthy and indulgent. Easy to make and deliciously moist & chocolatey!


    Ingredients

    Scale
    • 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

    1. Preheat oven to 350 degrees.
    2. 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.
    3. 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.
    4. Shred 1 medium zucchini with a cheese grater on the largest hole to get 1 cup of shredded zucchini.
    5. Add in shredded zucchini and dark chocolate chips and fold into the batter with a rubber spatula until everything is combined.
    6. 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.
    7. 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

    Keywords: Dark Chocolate Zucchini Bread

    Did you make this recipe?

    Tag @fuelingasouthernsoul on Instagram and hashtag it #fuelingasouthernsoul

    Please rate and review below!

    Recipe Card powered byTasty Recipes
    « Blueberry Protein Bars {made with Kodiak Cakes}
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    Filed Under: Bread, Recipe Video, Summer, Sweet Breakfast, Valentine's Tagged With: Chocolate

    Reader Interactions

    Comments

    1. Tiffany says

      August 10, 2020 at 2:32 pm

      Haven’t made this yet. Can I double this recipe?

      Tiffany
      Phlanx's Marketing Specialist

      Reply
      • Heather says

        August 10, 2020 at 7:51 pm

        Absolutely! It can easily be doubled for 2 loaves!

        Reply
        • Tiffany says

          August 11, 2020 at 11:15 am

          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

          ★★★★★

          Reply
          • Heather says

            August 27, 2020 at 11:48 pm

            Yay! I am glad you enjoyed them!

            Reply
    2. Cindy says

      October 28, 2020 at 6:37 am

      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.

      Reply
    3. Cindy says

      October 28, 2020 at 6:37 am

      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

      Reply
      • Heather says

        October 28, 2020 at 5:42 pm

        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!

        Reply
    4. Makenzie says

      March 19, 2021 at 1:15 pm

      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?

      ★★★★★

      Reply
      • Heather says

        March 22, 2021 at 5:12 pm

        Absolutely! That would work great!

        Reply
    5. Emily says

      March 24, 2021 at 9:09 pm

      How would you do these as muffins? Temperature and timing?

      Reply
      • Heather says

        March 24, 2021 at 9:58 pm

        Absolutely!! Same temp - 350 degrees and for 20-25, and until a toothpick comes out clean in the middle. Such a great idea!

        Reply

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    Hi, I'm Heather! Grab a glass of wine, a blanket, and a cozy seat on your back porch. I am so glad you are here! Born and raised in Kentucky and with proper southern roots, my love for entertaining and hospitality runs deep within my soul. There is nothing that I love more than having people around my table and loving them through food and drink!

    More about me →

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