Double Chocolate Zucchini Bread
This double chocolate zucchini bread combines rich chocolate flavor with moistness from zucchini, creating a delicious treat that’s healthy and easy to make.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup 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 (optional)
- 3/4 cup semi-sweet chocolate chips
- 2 large eggs
- 1/4 cup vegetable oil or melted coconut oil
- 1/3 cup plain Greek yogurt or sour cream
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups shredded zucchini
Instructions
- Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan or an 8×4-inch pan for a taller loaf.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Toss the chocolate chips into this dry mixture.
- In a separate medium bowl, whisk the eggs, oil, Greek yogurt, sugar, and vanilla until smooth and thoroughly combined.
- Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined—be careful not to overmix! Fold in the shredded zucchini.
- Transfer the thick batter into the prepared loaf pan, spreading it evenly. Bake for 45-55 minutes, loosely covering the pan with foil halfway through baking to prevent the top from overcooking. The bread is done when a toothpick inserted in the center comes out with only moist crumbs.
- Cool the bread in the pan on a wire rack for 1 hour. Optionally, press a few extra chocolate chips onto the warm top for a polished presentation.
- After cooling, remove the loaf from the pan, and allow it to cool completely on the rack. Enjoy now or store for later!