Running Fuel: Double Chocolate Zucchini Bread

I am a newbie gardener, along with being a freshman blogger and an okayish runner.

My partner and I lived in apartments for years and luckily, some of them even had a balcony. I tested my green thumb with container gardening – sprouting some greens, growing some tomatoes, and even picking a few peppers. But the real joy came when we bought our house two years ago. The first summer, we added raised garden beds so I could plant and harvest to my heart’s content. Always fearing that nothing would grow, I aired on the side of plenty – resulting in some bumper crops. Last summer it was tomatoes; this summer, it is the mighty zucchini.

Zucchini quickly took over our tiny beds – even squashing some of the vegetables around them (maybe next year, peppers!) After adding the green meanie to lots of stir-frys and pasta dishes, I decided to try my hand at making some zucchini bread. Even better – DOUBLE CHOCOLATE ZUCCHINI BREAD

I made two loaves and sent one off to work with my partner so I wouldn’t devour it all myself. We still have a ton of zucchini left, so I’m hoping to freeze it so I can make this ridiculously good bread in the winter.



My food guru, the one and only Erika Brown RD, tells me that zucchini is great for runners hydration as it’s 95% water and easily digestible. Also

The summer squash is a good source of vitamin C, which is great for the immune system, helps the body absorb iron, and helps repair all the wear and tear on your body. It’s all a source of potassium, which is good for blood pressure, as well as muscle and nerve function.

Like I need ANOTHER reason to chow down on this bread! Check out the recipe below.

Double Chocolate Zucchini Bread 

Makes 1 loaf, about 8 servings (depending on how hungry you are)


(Recipe adapted from Wyldflower)


  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips (I used semi-sweet, but pick the one you love)
  • 2 eggs
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup plain Greek yogurt
  • 1/2 cup sugar
  • 1 tsp vanilla or vanilla extract
  • 1 1/2 cups coarsely grated zucchini

Preheat oven to 350 degrees. Grate zucchini and wrap in dish towel to remove the excess water. If it’s too wet, it will make it all mushy. Mix the dry ingredients together, then add 3/4 cup of chocolate chips. Save the rest to sprinkle on top of the loaf. Mix together eggs, apple sauce, Greek yogurt, sugar, and vanilla. Add to dry ingredients, then mix in the grated zucchini. Use a spatula to scrape the side, making sure all the ingredients are mixed. Pour into greased loaf pan, cover in chocolate chips, ¬†and bake for 50-55 minutes, or until it’s cooked the whole way through. Mine took about 60 minutes, so make sure to check if the middle is set.


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