Double Chocolate Zucchini Bread
This Double Chocolate Zucchini Bread is a rich, moist, and flavorful treat combining fresh zucchini with deep chocolate goodness, perfect for a dessert or snack with a hidden veggie boost.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Total Time: 1 hour 15 minutes + cooling
- Yield: 1 loaf (10-12 slices)
- Category: Dessert, Snack, Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup (125g) all-purpose flour (spooned & leveled)
1/2 cup (41g) unsweetened natural cocoa powder (not Dutch process)
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon espresso powder
3/4 cup (135g) semi-sweet chocolate chips
2 large eggs
1/4 cup (60ml) vegetable oil or melted coconut oil
1/3 cup (80g) plain Greek yogurt or sour cream
2/3 cup (135g) granulated sugar
1 teaspoon pure vanilla extract
1 and 1/2 cups (180g) shredded zucchini (no need to blot)
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch or 8×4-inch loaf pan with nonstick spray. Set aside.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder until combined. Stir in chocolate chips. Set aside.
- In a medium bowl, whisk eggs, oil, yogurt, sugar, and vanilla extract until combined.
- Slowly pour wet ingredients into dry ingredients and gently whisk to combine. Fold in shredded zucchini; batter will be thick.
- Pour batter into prepared pan. Bake 45–55 minutes, loosely covering with foil halfway to prevent over-browning. Check doneness by toothpick at 45 minutes.
- Remove from oven and cool in pan on wire rack for 1 hour. Optionally, press extra chocolate chips on top while warm.
- Remove bread from pan and cool completely on wire rack before slicing.
Notes
- Use dairy-free yogurt and coconut oil plus flax eggs for vegan version.
- Substitute chocolate chips to dark or white chocolate if preferred.
- Add chopped nuts like walnuts or pecans for texture.
- Stir in cinnamon or chili powder for unique flavor.
- Whole wheat flour can be used for a heartier bread.
- Store covered at room temp up to 5 days or refrigerated up to 1 week.
- Freeze wrapped tightly for up to 3 months.
- To reheat, microwave slices for 15-20 seconds or toast lightly.
Nutrition
- Serving Size: 1 slice
- Calories: approx. 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Find it online: https://recipesbyjanet.com/double-chocolate-zucchini-bread/
