Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Chocolate Beechini (Beets/Zucchini) Bread

Print recipe & shopping list
Submitted by:
Makes: 1 servings adjust



Step 1

Preheat oven to 325 degrees. Grease 2 loaf pans.


  • 2 cups Whole Wheat Pastry Flour
  • 12 cup Unsweetened Cocoa Powder
  • 12 teaspoon Baking Powder
  • 12 teaspoon Baking Soda
  • 12 teaspoon Salt

Step 2

In a large bowl, mix together flour, cocoa, baking powder, baking soda and salt.


  • 4 large Egg, slightly beaten
  • 1 12 cups Sucanat (Sugar Cane Natural), or brown sugar
  • 12 cup Coconut Oil
  • 12 cup Plain Greek Yogurt
  • 2 teaspoons Vanilla

Step 3

In a separate bowl, whisk eggs, Sucanat, coconut oil, yogurt, and vanilla.


  • 34 cup Beet, steamed, mashed
  • 2 12 cups Zucchini, grated
  • 1 12 cups Semi-Sweet Chocolate Chips

Step 4

Add wet ingredients to dry ingredients, then fold in beets, zucchini, and chocolate chips. Divide batter between the two loaf pans and smooth the top. Bake 55-60 minutes, or until a tester inserted in the center comes out clean. Cool in pans on a wire rack for about 10 minutes, then invert into rack and cool completely before serving.
Kitchen Monki sign up