Description
Deliciously moist and rich Double Chocolate Zucchini Bread that combines the wholesome goodness of shredded zucchini with intense chocolate flavor. This loaf features a perfect balance of cocoa, espresso powder to enhance chocolate notes, and semi-sweet chocolate chips for melty pockets of sweetness. Ideal as a snack, breakfast treat, or dessert, it’s easy to make and perfect for using up summer zucchini.
Ingredients
Units
Scale
Dry 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
Wet Ingredients
- 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 and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch or 8×4-inch loaf pan with nonstick spray to prevent sticking, and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, natural cocoa powder, baking soda, baking powder, salt, and espresso powder until fully combined. Stir in the semi-sweet chocolate chips to distribute evenly. Set aside.
- Combine Wet Ingredients: In a medium bowl, whisk the eggs, vegetable or coconut oil, plain Greek yogurt, granulated sugar, and vanilla extract until smooth and well incorporated.
- Combine Wet and Dry Mixtures: Slowly pour the wet mixture into the dry ingredient bowl. Gently whisk until just combined without over-mixing to avoid a tough bread. The batter will be thick.
- Fold in Zucchini: Carefully fold the shredded zucchini into the batter until evenly distributed.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 45–55 minutes. Halfway through baking, loosely cover the top with aluminum foil to prevent over-browning. The smaller 9×5-inch pan will bake closer to 45 minutes, while the taller 8×4-inch pan may require up to 55 minutes. Check doneness by inserting a toothpick; it should come out clean with a few moist crumbs.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan on a wire rack for 1 hour. While warm, optionally press a few extra chocolate chips on top for appearance.
- Remove from Pan and Serve: Carefully take the loaf out of the pan and place on the wire rack to cool completely before slicing.
- Storage: Store the bread covered at room temperature for up to 5 days or in the refrigerator for up to 1 week. For longer storage, freeze tightly wrapped for up to 3 months and thaw in the refrigerator overnight.
Notes
- Freezing Instructions: Freeze baked and cooled loaf tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before serving.
- Special Tools: Recommended are a 9×5-inch or 8×4-inch loaf pan, box grater for shredding zucchini, glass mixing bowls, a whisk, silicone spatula, and cooling rack.
- Doubling Recipe: Double all ingredients and divide batter between two loaf pans. If too thick, add a splash of milk.
- Chocolate Zucchini Muffins: Bake at 425°F (218°C) for 5 minutes then lower to 350°F (177°C) and bake 14–15 minutes more. Makes 10–12 muffins.
- Chocolate Zucchini Cupcakes: Fill liners 2/3 full and bake at 350°F (177°C) for 19–20 minutes. Frost as desired. Makes 12 cupcakes.
- Cocoa Powder: Use natural cocoa powder, not Dutch-process, for best flavor.
- Espresso Powder: Enhances chocolate flavor; can substitute 1 tsp instant coffee powder or omit.
- Chocolate Chips: Essential for added sweetness and chocolate bursts.
- Yogurt: Nonfat plain Greek yogurt is preferred; any plain yogurt or sour cream works.
- Sugar: Adjust sweetness with up to 3/4 cup (150g) if desired.
- Zucchini: No need to peel before shredding. Use a medium zucchini or about 1½ cups shredded.
Nutrition
- Serving Size: 1 slice
- Calories: 246
- Sugar: 20 g
- Sodium: 76.4 mg
- Fat: 11.9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6.7 g
- Trans Fat: 0 g
- Carbohydrates: 33.2 g
- Fiber: 3.5 g
- Protein: 5.4 g
- Cholesterol: 37.6 mg
