Double Chocolate Zucchini Bread
This bread is ultra-moist, deeply rich, and packed with pockets of melty chocolate. Each bite is like sinking into a soft, fudgy piece of chocolate cake—so decadent, you’d never guess it’s made with zucchini
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Servings: 10 Slices
Calories: 243kcal
Ingredients
- 1 cup spooned (leveled all-purpose flour)
- 1 ½ cups shredded zucchini (unpeeled, unblotted)
- ½ cup natural cocoa powder (unsweetened)
- ¾ cup semi-sweet chocolate chips
- ⅔ cup granulated sugar
- ⅓ cup plain Greek yogurt, regular yogurt, or sour cream
- ¼ cup vegetable, canola, or melted coconut oil
- ¾ tsp baking soda
- ¼ tsp baking powder
- 1 tsp pure vanilla extract
- ⅔ tsp espresso powder
- ¼ tsp salt
- 2 room-temperature large eggs
Instructions
- Preheat your oven to 350°F (177°C) and prepare a 9×5-inch or an 8×4-inch loaf pan with oil or nonstick spray.
- Grab a large bowl, mix the dry ingredients: flour, espresso powder, cocoa powder, baking powder, baking soda, and salt. Add the chocolate chips to ensure an even distribution of chocolatey goodness in each slice, then set the bowl aside.
- In a separate bowl, fold the wet ingredients—eggs, yogurt, oil, sugar, and vanilla extract—until smooth and glossy. This mixture adds moisture and a bit of tang that balances the flavors.
- Gently combine the wet ingredients with the dry ingredients, stirring just until the batter comes together. Toss in the shredded zucchini to keep the batter thick.
- Pour the batter into your prepared pan and bake it for 45 to 55 minutes, checking around the 45-minute mark. Halfway through, cover it loosely with aluminum foil to prevent over-browning.
- Let the bread cool in the pan for an hour, and when it’s still warm to the touch, press extra chocolate chips on top for a beautiful finish. Once mostly cooled, remove it from the pan and let it finish cooling on a wire rack.
- Slice the chocolate-loaded zucchini bread and enjoy!
Notes
- To prep the zucchini, trim, grip the stem, and grate using the largest holes of a box grater. No need to peel or blot.
- For extra texture, add chopped walnuts, pecans, or almonds to the batter. A bit of orange zest adds bright citrus flavor, while a chocolate drizzle over the top gives a bakery-worthy finish for chocolate lovers.
- To make muffins, fully fill each tin with batter and bake at 425°F or 218°C for 5 minutes, then lower to 350°F or 177°C for another 14 to 15 minutes for beautiful domed tops. For cupcakes, fill each liner to 2/3, bake at 350°F (177°C) for 19 to 20 minutes, and top with chocolate buttercream frosting.
Nutrition
Calories: 243kcal | Carbohydrates: 34.9g | Protein: 4.4g | Fat: 10.7g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 171mg | Potassium: 186mg | Fiber: 1.8g | Sugar: 21g | Calcium: 17mg | Iron: 2mg
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