Description
This double chocolate zucchini bread is rich, moist, and packed with chocolatey goodness, thanks to cocoa powder, melty chocolate chips, and shredded zucchini. It’s a delicious quick bread that’s secretly wholesome and perfect for using up summer zucchini.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened natural cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp espresso powder (optional)
- ¾ cup semi-sweet chocolate chips
- 2 large eggs
- ⅓ cup vegetable oil or melted coconut oil
- ½ cup plain Greek yogurt or sour cream
- ¾ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 ½ cups shredded zucchini (unpeeled, not blotted)
Instructions
- Preheat oven to 350°F (177°C) and grease a 9×5-inch or 8×4-inch loaf pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.
- Stir in the chocolate chips.
- In another bowl, whisk eggs, oil, yogurt, sugar, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in shredded zucchini. The batter will be thick.
- Pour batter into the prepared pan and smooth the top.
- Bake for 45–55 minutes, loosely covering with foil halfway through baking.
- Check doneness with a toothpick—it should come out mostly clean with moist crumbs.
- Cool in the pan for 1 hour, then transfer to a wire rack to cool completely.
Notes
- No need to peel or blot the zucchini—extra moisture helps the bread’s texture.
- Espresso powder enhances the chocolate flavor but can be omitted.
- To make muffins, bake at 425°F for 5 minutes, then 350°F for 14–15 minutes.
- For cupcakes, bake at 350°F for 19–20 minutes.
- Add chopped nuts or swap in alternative sweeteners as desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 16g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
