Life feels like a constant juggle these days—between work, school, football practice, and going to the gym, our schedules are packed. And when you’re feeding teenage boys with big appetites and high standards, simple recipes that actually satisfy are non-negotiable.
That’s why I love having go-to options like this Double Chocolate Zucchini Bread. It’s rich, chocolatey, and tastes like a treat—but with a healthier twist that I feel good about. It’s the perfect dessert for those moments when someone’s craving something sweet, but we’re also trying to stay on track with better eating habits and weekly meal prep.
Whether it’s packed into lunches, sliced for a post-gym quick snack, or eaten on the way to football, this chocolate zucchini bread is a win. Easy recipe. No fancy steps. Just a moist, chocolate-loaded bread with hidden veggies and a whole lot of love.
Why It Works for Busy Families
✅ Quick prep – Ready for the oven in 15 minutes
✅ Healthier ingredients – Zucchini adds moisture, fiber, and nutrition
✅ Totally teen-approved – They won’t even taste the veggies
✅ Perfect for meal prep – Double the batch and freeze one for the week ahead
If you’re also trying to simplify meal prep while keeping things nutritious (and realistic), here are some quick tips I swear by:
1. Batch it – If you’re already baking, double it and freeze the extra loaf or portion it for the week.
2. Sneak in the good stuff – Zucchini, carrots, or even spinach blend right into baked goods and sauces.
3. Upgrade your treats – Find ways to make sweets work harder with better ingredients and a protein boost when possible.
Double Chocolate Zucchini Bread Recipe
Ingredients
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 cups semisweet chocolate chips
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp instant espresso powder
2 eggs
1/2 cup vegetable oil
1 cup granulated sugar
1 cup shredded zucchini (1 large or 2 medium)
2 tsp vanilla extract
Instructions
Preheat oven to 350°F. Grease and line an 8×4” loaf pan with parchment paper.
In a bowl, stir together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, chocolate chips, and espresso powder.
In a separate bowl, whisk together sugar and eggs for 2 minutes. Add oil, vanilla, and shredded zucchini, and mix well.
Fold the dry ingredients into the wet until just combined.
Pour into prepared pan and bake for 55–60 minutes or until a toothpick comes out clean. Let cool before slicing.
Sandy’s Kitchen 