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Death by Chocolate Zucchini Bread

chocolate bread in doily
chocolate bread in doily
Another way to use up excess zucchini or sneak some veggies into your loved ones.

For my regular listeners, it’s no secret that I’m a huge lover of sweets. My go-to is chocolate but occasionally I’ll eat something else. As a result, I’ve had to learn how to “clean up” baking by removing fat and sugar while maintaining taste.

This is a recipe that I created by trial and error. You won’t be sorry to whip it up today.


  • 1/2 cup Silken tofu (trust me here)
  • 1/2 cup cocoa powder (I prefer the special dark) + 2 TBS for dusting
  • 1 1/4 cup all-purpose flour (white whole wheat is excellent too)
  • 1 TSP baking soda
  • 1 TSP cinnamon
  • 1/4 TSP salt
  • 1 cup sugar or sugar substitute (or half & half)
  • 1 egg + 1 egg yolk (I use Best of the Egg/Egg Beaters)
  • 1 TSP vanilla extract
  • 2 cups grated zucchini (1 large, 2-3 small)
  • 2/3 cup chocolate chips
  • Flakey sea salt for garnish



  1. Preheat oven to 350 degrees. Grease & dust muffin tin or loaf pan. *You’re dusting with the chocolate.)
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon & salt
  3. In another bowl (or stand mixer) combine tofu, sugar, egg, egg yolk, and mix till smooth. You will have lumps of tofu, don’t worry about this.
  4. Add zucchini, blend, then add flour mixture in small batches (unless you like messes). If you’re using a stand mixer you can add in the chips. If not, stir them in by hand.
  5. Transfer batter to the loaf pan and cook for approx. 50 minutes. If using a muffin tin start with 15 minutes and check for doneness.

You can add nuts if you prefer. Also, cloves is an excellent spice added to this recipe.