Kid-Approved Chocolate Zucchini Bread

If your kids think veggies don’t belong in baked goods, this recipe is about to blow their little minds. This chocolate zucchini bread tastes just like cake — soft, rich, and chocolatey — but it’s sneakily loaded with zucchini and not overly sweet. I prep a batch at the start of the week and keep it on hand for easy breakfasts, lunchbox treats, or afternoon snacks. And yes, it freezes beautifully.

This version is lightly sweetened with maple syrup, uses avocado oil for healthy fats, and gets a little protein boost from Greek yogurt — making it a snack you’ll feel good about serving. Bonus: my kids are obsessed, and I never have to argue about eating their greens when this is around.

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, combine grated zucchini, maple syrup, avocado oil, eggs, Greek yogurt, and vanilla. Mix until well combined.

3. Add dry ingredients: cinnamon, cocoa powder, salt, baking soda, and flour. Stir until the batter is smooth and no dry pockets remain.

4. Divide batter into your preferred baking pans (mini loaf pan, muffin tin, or large loaf pan).

   • For mini loaves or muffins, check at 20 minutes.

   • For a full loaf, start checking at 35–40 minutes.

   • Use a toothpick — if it comes out clean, they’re done!

5. Cool slightly before serving.

Storage Instructions

• Fridge: Store cooled loaves in an airtight container in the refrigerator for up to 5 days.

• Freezer: Wrap each loaf (or muffin) tightly in plastic wrap or store in a freezer-safe bag or container. Freeze for up to 3 months.

• To Reheat: Thaw overnight in the fridge, or microwave for 20–30 seconds for a warm, soft texture. Perfect for busy mornings or after-school snacks.