Dark Chocolate Zucchini Bread Snack Squares

Dark Chocolate Zucchini Bread Snack Squares
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Jackie Newgent, RDN, CDN .
If you’ve got a chocolate craving, try these naturally sweetened dark chocolate zucchini bread snack squares! Moist and rich, these brownie-like treats are a great dessert for people with diabetes. Plus, you can easily customize this recipe to your favorite flavors!

Want to add a little crunch? Stir in chopped pistachios, chopped walnuts, or cacao nibs along with the zucchini.

Note: Optional ingredients are not included in the nutritional analysis.
  • Prep time
    15 min
  • Cook time
    40 min
  • Servings
    15 Servings
  • Serving size
    1 square
Nutrition Facts

Nutrition Facts

15 Servings

  • Serving Size
    1 square
  • Amount per serving Calories 110

  • Total Fat 5g
    • Saturated Fat 0.9g
    • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 150mg
  • Total Carbohydrate 16g
    • Dietary Fiber 3g
    • Total Sugars 3g
    • Added Sugars 0g
  • Protein 3g
  • Potassium 210mg
  • Phosphorus 105mg


  • sunflower or avocado oil
    1/4 cup + 1/2 teaspoon
  • whole wheat pastry flour or flour of choice
    1 1/2 cup
  • unsweetened cocoa powder (packed)
    1/3 cup
  • baking powder
    3/4 tsp
  • baking soda
    1/2 tsp
  • Sea Salt
    1/2 tsp
  • mashed fully ripened bananas (about 3 medium bananas)
    1 1/2 cup
  • eggs
    2 large
  • pure vanilla extract
    1 1/2 tsp
  • grated orange zest
    1 1/2 to 2
  • zucchini (coarsely grated (do not drain))
    1 large


  1. Preheat the oven to 350 degrees F. Brush a 9- by 13-inch baking pan with 1/2 teaspoon of the oil. Line just the bottom of the pan with parchment paper.

  2. In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

  3. In a large bowl, whisk together the mashed bananas, eggs, the remaining 1/4 cup oil, the vanilla, and orange zest until well combined. Add the dry mixture and stir until just combined. Add the zucchini and stir until evenly combined.

  4. Spread the batter evenly into the prepared pan. Bake until springy to the touch, about 35 to 38 minutes.

  5. Cool completely in the pan on a rack. Cut into 15 squares and serve at room temperature. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

  • Recommended

    Size of zucchini?

  • Recommended

    A large Zucchini? How much is that? If you have ever grown a zucchini you know that large is subjective. Could be 1 cup shredded, could be 5 cups! Clarity would be helpful.