Kalyn's Kitchen

Sugar-Free Whole Wheat Chocolate Zucchini Bread

Sugar-Free Whole Wheat Chocolate Zucchini Bread is a tasty and easy treat when you need to make something with zucchini! 

PIN Sugar-Free Whole Wheat Chocolate Zucchini Bread!

Sugar-Free Whole Wheat Chocolate Zucchini Bread finished zucchini bread sliced on plate.

My garden is exploding with zucchini these days, which was definitely the motivation to make this Sugar-Free Whole Wheat Chocolate Zucchini Bread. So a few weeks ago I got it into my mind to make chocolate zucchini bread. I wanted the bread to be more chocolate tasting than sweet, low in sugar, and to use a lot of zucchini, and when I began looking for recipes, I didn’t find one that seemed like quite what I had in mind so I started experimenting.

If I were a little more intuitive about baking, it might not have taken me five tries to come up with the winning combination for Sugar-Free and Whole Wheat Chocolate Zucchini Bread, but I figure my baking skills can only get better with all this practice! Happily I loved version #5 of this bread, and if you like chocolate things that aren’t super sweet and you have zucchini that needs to be used, I hope you’ll give this one a try.

(Edit 2019: I originally made this with some brown sugar added to the sweetener, which is why it was originally called “Low-Sugar” instead of sugar-free. But now that I’ve discovered Golden Monkfruit Sweetener (affiliate link) I’d happily use that to get that brown-sugar flavor.)

Sugar-Free Whole Wheat Chocolate Zucchini Bread process shots collage

How to Make Sugar-Free Whole Wheat Chocolate Zucchini Bread:

(Scroll down for complete recipe with nutritional information.)

  1. In a small bowl, combine the eggs, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, oil, vanilla, and buttermilk. Stir in 1 1/2 cups grated zucchini.
  2. In a slightly bigger bowl, combine the White Whole Wheat Flour (affiliate link), baking soda, baking powder, unsweetened cocoa powder, and salt. 
  3. Mix the wet ingredients into the dry ingredients, and stir just enough to combine.
  4. Then fold chopped walnuts into the batter.
  5. Pour the batter into a loaf pan that’s been sprayed with nonstick spray.
  6. Bake at 350F/175C for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let bread cool in the pan, then slice and serve.

More Baking with Zucchini:

Flourless Zucchini Muffins from Kalyn’s Kitchen
Soaked Zucchini Bread from Food Renegade
Garden Harvest Cake with Zucchini, Apple, and Carrot from Kalyn’s Kitchen
Yeasted Zucchini Bread from Green Gourmet Giraffe
Low-Sugar and Whole Wheat Zucchini Bread with Blueberries from Kalyn’s Kitchen
My Special Zucchini Bread from 101 Cookbooks

Sugar-Free Whole Wheat Chocolate Zucchini Bread finished zucchini bread sliced on plate.

Sugar-Free Whole Wheat Chocolate Zucchini Bread

Yield 12 slices
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

This Sugar-Free Whole Wheat Chocolate Zucchini Bread is a good treat to make when you have extra zucchini!

Ingredients

  • 2 eggs
  • 1 1/3 cup Golden Monkfruit Sweetener (see notes)
  • 6 T grapeseed oil (see notes)
  • 1 tsp. vanilla
  • 1/4 cup buttermilk
  • 1 1/2 cups grated zucchini
  • 1 cup white whole wheat flour
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp. salt
  • 3/4 cup chopped walnuts

Instructions

  1. Preheat oven to 350F/175C.
  2. Spray a loaf pan with nonstick spray.
  3. In a small bowl, combine the eggs, sweetener of your choice, brown sugar, oil, vanilla, and buttermilk.
  4. Stir in the grated zucchini.
  5. In a slightly larger bowl, mix together the white whole wheat flour, baking soda, baking powder, unsweetened cocoa powder, and salt.
  6. Mix the wet ingredients into the dry ingredients, and stir just enough to combine.
  7. Then fold in chopped walnuts.
  8. Scrape the batter into loaf pan that has been sprayed with nonstick spray. (I also used the rubber scraper to spread the batter to make the top of the loaf even.)
  9. Bake 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  10.  Let bread cool in the pan, then slice and serve.

Notes

Now that I've discovered Golden Monkfruit Sweetener (affiliate link) I would definitely use that for the sweetener for this recipe! But use any sweetener you prefer. Use any neutral-flavored oil for this recipe. I used White Whole Wheat Flour (affiliate link) and haven't tested the recipe with regular whole wheat flour.

Recipe created by Kalyn.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 185Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 186mgCarbohydrates: 14gFiber: 3gSugar: 3gProtein: 5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Even though Sugar-Free Whole Wheat Chocolate Zucchini Bread uses a sugar-free sweetener, this is probably not low enough in carbs for low-carb diet plans and is probably Phase 3 for the original South Beach Diet. Check out my Low-Carb and Flourless Zucchini Muffins if you’d like an almond flour treat made with zucchini.

Find More Recipes Like This One:
Check out Zucchini Recipes for more ideas like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Sugar-Free Whole Wheat Chocolate Zucchini Bread

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    30 Comments on “Sugar-Free Whole Wheat Chocolate Zucchini Bread”

  1. If you don't want to use other sweeteners, I'd just replace the sweetener with an equal amount of sugar. I don't think you could replace it with applesauce without making other adjustments to the recipe, since applesauce adds more liquid.

  2. Hi! I am interested to try this, but I really do not want to buy any sugar-replacement, as I've heard the worst about it (and I'm not a fan of buying stuff just for the one recipe)

    Is it possible, you think, to divide the Splenda by half sugar, half apple sauce? I've heard people use apple sauce as a replacement in some desserts- but I don't know if it would work, or even if it,s a replacement for sugar or for butter!

    Thanks a great deal, this looks like a fun recipe.

  3. Mrs. Jande, so glad you liked it, and I'm intrigued by the idea of using spinach as part of the veggies!

  4. AMAZING! My toddler just loved it and I even added some frozen spinach because I didn't have quite enough zucchini. Very MOIST, just don't expect a sugar, butter bomb. It's subtle and rich in flavor and you can't taste the zucchini at all. I made it sans nuts.

  5. It would be fine without the walnuts.

  6. Question…I really dislike walnuts (any nuts, really). Would this not be so hot without them?

  7. Julia, you are so welcome. (And I'll have to pass on the word to Pam that you can't taste the zucchini!)

  8. This was AMAZING. Thank you for posting this!! We didn't taste the zucchini at all. It was just a super decadent treat (that just happens to be healthier than it tastes).

  9. I love chocolate recipes…

  10. Willow, it sounds like you've come up with your own version of this recipe! Glad to hear it was tasty.