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High-Fiber Recipe - Dark Chocolate Zucchini Bread

Let’s give a round of applause to the one green vegetable that’s still timeless in the dessert category. 


Not only does zucchini subtly sneak into most recipes - but for bread and loaves alike, it adds an incredibly moist texture that absolutely everyone will love. 

Chocolate zucchini bread is a household favorite mainly for its rich taste and hidden vegetables - but we took it to the next level by adding our all-natural Fiber + Prebiotics blend. So, now even your gut will enjoy this delicious staple. 

Grab that zucchini, and let’s get to baking this high-fiber loaf.

Here’s what you’ll need:

1 and 1/3 cups of all-purpose flour
1 tbsp of Clear Digestive Fiber + Prebiotics
3/4 cup of coconut sugar
1/3 cup of cocoa powder (we used extra dark)
1/2 tsp of salt
1/2 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of espresso powder
2 cups of shredded zucchini (don’t strain the liquid, you’ll need it)
1 cup of dark chocolate chips (Mmmm!)
1/2 cup of butter or plant-based alternative
2 eggs or plant-based alternative
1 tsp of vanilla extract

How to make:

Preheat your oven to 350 degrees and prepare a loaf pan by greasing it. Mix your melted butter and coconut sugar into a medium bowl until completely smooth. Then add your eggs and vanilla extract and mix well. 

In a separate large bowl, whisk together the flour, Fiber + Prebiotics, cocoa powder, salt, baking soda, baking powder, and espresso powder for about 20 seconds. Then add your powder mixture to your wet ingredients and mix well. 

Once everything is mixed, add your shredded zucchini and chocolate chips (this will be thick, but the more you mix, the more the water from the zucchini will moisten the batter). 

Finally, add your chocolate zucchini batter to your loaf pan and spread evenly. Bake your loaf for about 1 hour and let it cool for 10 minutes. You’re ready to slice and enjoy. 

Check out more High-Fiber Recipes and Blogs


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