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.

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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

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!

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!