Chocolate Zucchini Bread

This chocolate zucchini bread is rich, moist, and packed with flavour plus a hearty dose of zucchini. Made with oat flour for extra fibre, less total sugar, and uses canola oil and Greek yogurt instead of butter — it’s a great choice for anyone managing insulin resistance, pre-diabetes, or diabetes. The best part? It still tastes like dessert.

Ingredients:

• 1/2 cup all purpose flour (can be gluten-free)

• 1/2 cup oat flour

• 1/2 cup cocoa powder

• 1 tsp. baking soda

• 1/2 tsp. salt

• 2 large eggs (at room temperature)

• 1/4 cup canola or vegetable oil

• 1/4 cup plain nonfat Greek yogurt

• 1/2 cup unpacked brown sugar

• 1 tsp. vanilla extract

• 2 cup shredded zucchini

• 3/4 cup chocolate chips, divided

Directions:

1. Preheat oven to 350°F.

2. Combine flours, cocoa powder, baking soda, salt in a medium bowl.

3. In a large bowl, whisk together wet ingredients (eggs, oil, Greek yogurt, vanilla) and brown sugar.

4. Stir dry ingredients into wet ingredients until just combined.

5. Fold in shredded zucchini.

6. Stir in 1/2 c. chocolate chips.

7. Pour into a lightly greased standard loaf pan.

8. Sprinkle remaining 1/4 c. chocolate chips on top.

9. Bake at 350°F for 50-60 minutes until a toothpick comes out clean. (There may be some chocolate on the toothpick which is okay).