White Chocolate Chip Dark Chocolate Zucchini Bread

This moist and indulgent White Chocolate Chip Dark Chocolate Zucchini Bread is an intensely rich chocolatey treat studded and topped with creamy chips. And with a perfect crispy top to add to it.

Valentine’s Day couple goals!

This recipe is based off of my new friend Caitlin aka Kalefornia Kravings’ recipe has been on my list for at least 2 months now, but I got obsessed with PB for a while – quite a while – so all the chocolate stuff just to the background.

So when the choco phase finally came back last week, I made a trip to Sprouts – my new favorite grocery store btw – just to buy a ton of zucchini. And this was on my way to work, so I just had like 2lbs of zuke in my bagpack beside me.

Just another day in the life of a Food Blogger day. lol

Anyway, I was finally ready to make this, wrote down the recipe and everything.

• For the flour, I went for whole wheat to make this a whole grain bread
• Almond milk to keep it dairy free

But then came the biggest dilemma ever.

The chocolate chips

I knew I had to add some in there – that was out of the question – but what I couldn’t decide was Dark or White.

Dark would let me indulge as I normally would, but white would make for something a little different – and better? – in the pictures.
I ended up posting a poll on my Insta story asking for suggestions, and the regular/dark won: 56% vs 44%.

But as you probably noticed already, I went for the white chocolate chips. Used Choc Zero‘s creamy ones here.

I guess this is like the thing with doing a coin toss to make a decision. It’s how you feel about the result that tells you what you need to do, not the result itself.

The baking:

Now that everything was in place, all I needed was 1 hour for this delicious zucchini loaf. And I guess waiting for 30 minutes to let it cool, but lets just say 1 hour coz it sounds better.

The quickbread turned out just perfect.

• Perfect rise
• Perfect crispy crumb
• Perfect(ly) moist
• Perfect(ly) chocolatey!

And OH WHAT A PERFECT COMBO!

And if that wasn’t good enough

• This is a breakfast bread. Now you can have chocolate in the morning!
• Its super easy to make. Just shred the zuke, mix drys, mix wets, mix all, BAKE.
• Freezer- friendly! Make this days or weeks in advance and stash it away for when the chocolate cravings hit!

White Chocolate Chip Dark Chocolate Zucchini Bread

4.50 from 2 votes

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Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Servings: 10 slices, ¾ – ⅘” thick

Calories: 180kcal

Course: Breakfast, Dessert

Cuisine: American

This moist and indulgent White Chocolate Chip Dark Chocolate Zucchini Bread is an intensely rich chocolatey treat studded and topped with creamy chips. And with a perfect crispy top to add to it.

Valentine’s Day couple goals!

Ingredients

• 1½ cup Zucchini, Shredded (Moisture Intact), 1½ medium, 264g
• 1 cup Whole Wheat Pastry Flour, 120g
• ½ cup Unsweetened Cocoa Powder
• Stevia Sweetener, ½ cup sugar worth (Use your brand's Conversion Chart)
• 2 tsp Baking Powder
• ½ tsp Instant Coffee, Optional
• ¼ tsp Salt
• 2 Eggs
• ¼ cup Plain Greek Yogurt, about 50g
• ¼ cup Coconut Oil, Melted
• 1 tsp Vanilla Extract
• ½ cup White Chocolate Chips, Stevia Sweetened, 112g

Instructions

• Preheat oven to 350°F and line an 8″ x 3½” loaf pan with parchment paper or foil and grease.
• Finely shred zucchini using a large-hole grater or food processor. Press between paper towels to remove excess moisture.
• In a medium bowl, combine dry ingredients (flour to salt) and chocolate chips, reserving 2 Tbsp for the top.
• In a large bowl, whisk together eggs, yogurt, oil and vanilla.
• Stir in zucchini.
• Add dry mix to wet, and lightly mix until combined and lumps are gone. Batter will be thick.
• Pour batter into prepared loaf pan, and top remaining chocolate chips.
• Bake for about 50 minutes or until a toothpick inserted into center comes out dry.
• Cool for 15 minutes, then lift out of pan using the lining. Transfer to a wire rack to cool completely, about 30 minutes and cut into slices.

Notes

Recipe adapted from Kalefornia Kravings.

Storage:

• Let the bread cool completely before storing so that it remains fresh.
• Room temperature: 2-3 days, tightly wrapped in plastic wrap or airtight container.
• Fridge: 1 week in an airtight container.
• Freezer: 3 months, wrapped in plastic wrap and then placed in freezer bags. Loaf can be stored whole or as individual slices.

Product Recommendation:

• Choc Zero White Chocolate Chips

Nutrition:

• Servings: 10 slices, ¾ – ⅘” thick | Serving size: 1 slice
• Calories: 180kcal
• Fat: 11.1g | Saturated fat: 7.4g
• Carbohydrates: 18.3g | Fiber: 8.3g | Sugar: 1.6g
• Protein: 4.5g