Double Chocolate Omega-3 Zucchini Bread

Breakfast, Desserts & Baking, Recipes

Double Chocolate Omega 3 Zucchini Bread

This Double Chocolate Omega-3 Zucchini Bread is great way to use up that extra zucchini that seems to never end at this time of year!  My kids give their word!

My current ingredient obsession seems to be hemp seeds, and let’s face it… it could be worse!  Packed full of omega-3 fats, protein and fibre, I’ll look for any excuse to squeeze them into a recipe.

Hemp hearts add a plant based source of omega-3 fats to this recipe and the walnuts in this zucchini bread add an extra dose of the same if you choose to use them.  I experimented with the whole wheat flour: white flour ratio – this seemed to work best but by all means you can use all 100% whole wheat flour to add extra fibre!

Double Chocolate Omega 3 Zucchini Bread

I try to keep a loaf of this in my freezer for unexpected guests, but SOMEHOW it always disappears.  I guess that’s a compliment;)

If chocolate isn’t your jam (WHY?? – kidding), check out this killer Apple Zucchini Loaf or this vegan version!  Or why not spice up your morning pancake routine and go for these crowd-pleasing Zucchini Bread Pancakes?

Enjoy!

xo

Tori

Double Chocolate Omega-3 Zucchini Bread

Moist, packed with zucchini and so much healthier than the one we grew up with, this Double Chocolate Omega-3 Zucchini Bread is super delicious and freezes well! 

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 small loaves
Author Fraiche Nutrition

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup raw shelled hemp seeds
  • 1/2  cup chopped walnuts (optional)
  • 1/2 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar or coconut sugar
  • 3 eggs
  • 3/4 cup oil (avocado, canola or olive oil)
  • 2 teaspoons vanilla
  • 3 packed cups grated unpeeled zucchini
  • 2/3 cup dark or semi-sweet chocolate chips (mini ones are best)

Instructions

  1. Preheat oven at 350 F.
  2. Grease two small loaf tins and line with parchment paper. Alternately you can flour them after greasing to prevent the cake from sticking.

  3. In a large bowl, stir together flours, hemp seeds, walnuts, cocoa, baking soda, baking powder, salt and sugar.
  4. In a medium bowl, beat the eggs with a fork. Add the oil, vanilla and zucchini. Add to the dry ingredients and mix until just incorporated: fold in the chocolate chips. Stir just until combined, and divide between the loaf pans.
  5. Bake for 50-60 minutes, or until the tops are cracked a toothpick comes out clean when inserted into the middle. Makes 2 loafs.

 

 

 

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30 Comments on “Double Chocolate Omega-3 Zucchini Bread”

  1. Kari

    I’m excited to try this as it looks so good! Just wondering, if I can’t find the hemp seeds (I live on a small island) can something else be substituted or could they be omitted? Thanks!

    1. fraichenutrition

      Hi Kari! Great question. I would likely just leave them out. You could try substituting with chia seeds, but they work differently and require liquid to get soft which may alter the texture of your bread. Good luck and I would love to hear how it turns out!

  2. Nadine

    I tried this loaf with and without hemp seeds and its so delicious!! I bake it often and everyone loves it!

  3. Elisa

    Great recipe! I substituted 1/2 cup of apple sauce and 1/4 cup of coconut oil for the vegetable oil, and 3/4 cup of honey for the sugar and it turned super moist and delicious. Thanks for sharing!

  4. Jen

    Hi Tori – I just wanted to let you know I made this over the wknd and it is fantastic! Also, I used coconut sugar over white sugar. Going to try more of your recipes!!

  5. Meghan Krasula Robustelli

    hi – i made this last night and it is delicious. is it possible to get the nutritional info for it. thanks.

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  7. Lorraine

    I just tried this recipe for the first time… OMG!!!! SO delicious… it will definitely be my new go to favorite.

  8. Tania

    Amazing recipe ! Just wondering if it’s possible to sub the white sugar with honey or maple syrup?

    1. Tori Wesszer

      Hi Tania, it may be possible, I’m just not sure how it would affect the texture as you would be changing the ratios of the wet:dry ingredients. It would likely work, I just haven’t tried it! Please let me know if you give it a whirl, I would love to hear how it turns out! Happy Baking! xx

  9. Mel

    Hi Tori! I’ve got two loaves in the oven as we speak. This recipe is always a hit when I serve it to guests. Question for you today: I’ve searched high and low for the dark mini chips and can’t find them anywhere. We live in Calgary so I’ve tried various health food stores and supermarkets, where do you get yours?

    1. Tori Wesszer

      Hi Mel! Thanks so much! I get mine at Nature’s Fare, but you can use any semi-sweet chocolate chips as well and they will work fine. OR you can chop up your own from bulk dark chocolate or a good quality chocolate bar. Take care!

  10. Debbie

    For gluten free people can you skip the whole wheat flour and just use more gluten free flour instead?

    1. Tori Wesszer

      Hi Sylvie – many have asked that – I haven’t tested that yet so I can’t say for sure (must add that to the list!)! I would likely go with 2 flax eggs for the recipe as it tends to make things more dense in my experience or try Bob’s Red Mill egg replacer!

    1. Tori Wesszer

      Hi Sonia – I haven’t tested that yet so I can’t say for sure! I would likely go with 2 flax eggs for the recipe as it tends to make things more dense in my experience or try Bob’s Red Mill egg replacer!

  11. Brittney

    Hi Tori!

    I was wondering if I could substitute flax eggs for the eggs in this recipe? And if so, would it be the same ratio?

    1. Tori Wesszer

      Hi Brittney, you can try … I haven’t tested that yet so I can’t say for sure! I would likely go with 2 flax eggs for the recipe as it tends to make things more dense in my experience or try Bob’s Red Mill egg replacer!

    1. Tori Wesszer

      Hi Kate, I would probably try a 1:1 gluten free flour first if that is an option – almond flour would be too dense on its own. I’m not sure about coconut flour but would love to hear if you try!

  12. Alaina

    I made these today. I only had one loaf tin so I made one loaf and 12 muffins. I also made them gluten free by using Bobs Red Mill gluten free all purpose baking flour. They turned out great and my 4 year old has already asked for another one! Yay!!

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