A chocolatey and moist whole wheat double chocolate chip courgette bread, with 100% no veg taste whatsoever. WINNING.
It’s Bank holiday Monday today, hubby is sleeping in most definitely. I actually don’t have anything planned, bank holidays and holidays in general don’t excite me like they once did. I am a stay at home mum so everyday is a day off from a 9-5 job .
Now I have a delightful 24 hour job -_-
Motherhood 😀
All I have to offer the family today is this chocolatey goodness. Welcome to my courgette or as my American friends call it ‘zucchini’ double chocolate chip loaf. Basically a chocolate cake in a loaf form. Yum. Bursting with real cacao powder and it has about an inch of courgette in each slice. Only 1/4 cup honey in this whole loaf! If you have a thing about veg in bakes let me just promise you can’t taste it AT ALL.
I gave it to several members of my family and no one realised until after I told them. The rich cacao powder really does amazingly to hide the veg taste. Oh and of course the yummy dark chocolate chips in each bite. Heaven.
*Although courgette doesn’t really have much of distinctive taste anyways, so it isn’t that hard to hide*
I usually make this recipe in muffins and can make about 8 from them but I just bought myself a cute little loaf tin and I’m trying to loaf ever recipe I can! Everything just looks cuter in a loaf form right?
Also got to use these cute blue plates I got from Wilko’s for £3, absolute bargain.

Healthier Whole Wheat Double Chocolate Chip Courgette Loaf
Ingredients
Dry ingredients
- 1 and 1/4 cup whole wheat flour
- 1/2 cup cacao powder the pure stuff
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 80 grams chocolate chunks or chips (more for sprinkling on top)
- 1 whole courgette
Wet ingredients
- 1/4 cup honey
- 3 tablespoons coconut oil
- 1/2 cup milk
- 1 large spoon plain yogurt or Greek yogurt
- 1 teaspoon vanilla extract
- 2 eggs
Instructions
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Preheat the oven to 170*C.
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Peel and shred the courgette, I like to use the grater side. So the courgette is very fine. Once completed, get a tea towel and squeeze the excess juices. This is very important of the loaf will be very soggy. Not good. Set the courgette a side.
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In a bowl, mix together the rest of the dry ingredients (EXCEPT chocolate). Once mixed set aside.
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In another bowl, mix together the wet ingredients. Once mixed add the wet into the dry mixture. Gently fold.
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Add in the rinsed courgette and chocolate chips. Gently fold again.
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Pour into loaf tin 3/4 of the way, leave some space for raising. (I had more batter left so I made 2 extra muffins)
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Bake the loaf for 40-45 mins. Check at 40 mins with a tooth pic to see if centre comes out dry, if still wet cook for a further 5 mins.
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Once baked, leave in loaf tin for 5 mins then take out and let it rest for 10 mins. Tastes better if you let it rest for a while longer. It's ever better the next day!
*For muffins bake for 20 mins*
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