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Photo of Chocolate zucchini loaf by WW

Chocolate zucchini loaf

5 - 6
PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min


Dark chocolate

30 g

Reduced fat oil spread

50 g


2 medium

Caster sugar

cup(s), (75g)

Granulated stevia sweetener

cup(s), (75g)


150 g, finely grated

Vanilla bean extract, alcohol free

1 tsp

White self-raising flour

120 g

Cocoa powder

1½ tbs

Cocoa powder

1 tsp, to serve

Baking powder

1 tsp


  1. Preheat oven to 180°C. Lightly spray a 10cm x 20cm (base measurement) loaf tin with oil. Line base with baking paper.
  2. Melt chocolate and spread in a small heatproof bowl over a saucepan of simmering water, stirring occasionally, for 1-2 minutes or until smooth.
  3. Transfer chocolate mixture to a large bowl. Add eggs, sugar, stevia, zucchini, vanilla, flour, cocoa powder and baking powder and stir with a wooden spoon until well combined.
  4. Pour mixture into prepared tin and smooth surface with the back of a spoon. Bake for 45 minutes or until a skewer inserted into centre comes out clean. Stand in tin for 5 minutes before turning onto a wire rack to cool. Serve warm or cold dusted with extra cocoa powder.


Tip: The cake will keep in an airtight container for up to 4 days.