Honey-Sweetened Fresh-Milled Chocolate Zucchini Bread

This fresh-milled chocolate zucchini bread is soft, moist, and filled with rich chocolate flavor. Made with freshly milled Prairie Gold wheat and naturally sweetened with honey, it’s a wholesome alternative to traditional zucchini bread made with refined flour and sugar.

Prairie Gold wheat is a hard white wheat with a mild flavor, making it perfect for freshly milled desserts and quick breads. The shredded zucchini adds plenty of moisture without changing the flavor of the bread—even picky eaters can enjoy it!

Why You’ll Love This Chocolate Zucchini Bread

• Made with freshly milled flour
• Naturally sweetened with honey
• Moist, soft, and chocolatey
• An easy way to use extra garden zucchini
• Freezer-friendly and perfect for breakfast or snacking

Ingredients

• 1¾ cups freshly milled Prairie Gold wheat flour (225 grams)
• ½ cup unsweetened cocoa powder (45 grams)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• ¾ cup honey (255 grams)
• ½ cup melted butter or mild olive oil (113 grams)
• ¼ cup milk (60 grams)
• 2 teaspoons vanilla extract
• 1½ cups finely shredded zucchini (about 180 grams)
• ½ cup chocolate chips, optional (85 grams)

How to Make Fresh-Milled Chocolate Zucchini Bread

Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan or line it with parchment paper.

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

In a separate large bowl, whisk the eggs, honey, melted butter, milk, and vanilla extract until smooth. Add the dry ingredients and stir until they are almost combined.

Let the batter rest for 30 minutes before adding the zucchini.

Gently fold in the shredded zucchini and chocolate chips. Be careful not to overmix the batter.

Spread the chocolate zucchini bread batter evenly in the prepared loaf pan. Add a few extra chocolate chips to the top, if desired.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out without wet batter. A few moist crumbs are fine.

Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack.

Do You Need to Squeeze the Zucchini?

You usually don’t need to squeeze the shredded zucchini for this recipe. Its natural moisture helps create a soft and tender loaf. If your zucchini is especially watery, gently blot it with a clean kitchen towel without removing all the moisture.

Tips for Baking with Freshly Milled Flour

Freshly milled wheat flour absorbs liquid differently than store-bought flour. After mixing the batter, let it rest for 30 minutes to an hour before baking. This gives the Prairie Gold flour time to absorb the liquid and creates a softer texture.

Avoid adding extra flour unless the batter appears unusually thin. Chocolate zucchini bread batter should be thick but easy to spread.

How to Store Chocolate Zucchini Bread

Store the cooled bread in an airtight container at room temperature for up to two days or in the refrigerator for up to one week.

This honey-sweetened chocolate zucchini bread with fresh-milled flour is a delicious way to enjoy whole grains. It has all the rich chocolate flavor of a dessert while incorporating freshly milled wheat, honey, and zucchini into every moist slice.

So I decided there is nothing better than to enjoy food and drink and to find satisfaction in work. Then I realized that these pleasures are from the hand of God. For who can eat or enjoy anything apart from him? -Ecclesiastes 2:24-25 NLT