Description
This Double Chocolate Zucchini Bread is a moist, rich, and chocolatey quick bread that combines the health benefits of zucchini with the indulgence of cocoa and chocolate chips. Perfect for a snack or dessert, it features a deep chocolate flavor enhanced by espresso powder and balanced by creamy Greek yogurt, resulting in a dense yet tender loaf that stays fresh for days.
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 the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or an 8×4-inch loaf pan (for a taller loaf) with nonstick spray, then set it aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened natural cocoa powder, baking soda, baking powder, salt, and espresso powder until fully combined. Stir in the semi-sweet chocolate chips and set the mixture aside.
- Mix Wet Ingredients: In a medium bowl, whisk the eggs, vegetable oil (or melted coconut oil), plain Greek yogurt (or sour cream), granulated sugar, and vanilla extract until smooth and fully combined.
- Combine Batter: Slowly pour the wet ingredients into the dry ingredients. Gently whisk just until combined to avoid overmixing. Then fold in the shredded zucchini carefully. The batter will be very thick.
- Bake the Bread: Pour the thick batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 45 to 55 minutes, checking around 45 minutes. Halfway through baking, loosely cover the bread with aluminum foil to prevent the top from overcooking. The bread is done when a toothpick inserted in the center comes out clean or with a few small moist crumbs.
- Cool and Add Chocolate Chips (Optional): Remove the bread from the oven and let it cool in the pan on a wire rack for 1 hour. While still warm, optionally press a few extra chocolate chips on top for decoration.
- Finish Cooling and Store: Remove the bread from the pan and place it directly on the wire rack to cool completely. Store at room temperature for up to 5 days or refrigerate for up to one week.
Notes
- Freezing Instructions: Freeze baked and cooled loaf, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator. Bring to room temperature before serving for best flavor and texture.
- Special Tools: 9×5-inch or 8×4-inch loaf pan, box grater, glass mixing bowls, whisk, silicone spatula, cooling rack.
- Doubling Recipe: You can double all ingredients and divide batter between two loaf pans. If batter seems too thick, add a splash of milk.
- Chocolate Zucchini Muffins: Preheat oven to 425°F (218°C). Fill 12-count muffin pan with batter, bake 5 minutes, then reduce temp to 350°F and bake 14–15 more minutes for 10–12 muffins.
- Chocolate Zucchini Cupcakes: Preheat oven to 350°F (177°C). Fill cupcake liners 2/3 full and bake 19-20 minutes. Cool and frost with chocolate buttercream for 12 cupcakes.
- Cocoa Powder Note: Use natural cocoa powder, not Dutch-process, for best flavor and texture.
- Espresso Powder: Deepens chocolate flavor—substitute 1 tsp instant coffee powder if unavailable.
- Chocolate Chips: Essential for sweetness and flavor; do not omit.
- Yogurt: Use plain Greek yogurt (nonfat or any fat content), sour cream, or regular plain yogurt. Using 1/3 cup increases moisture compared to previous versions.
- Sugar: For sweeter bread, use 3/4 cup (150g) granulated sugar.
- Zucchini: Do not peel before shredding unless preferred. One medium zucchini (about 1½ cups shredded) is sufficient. If using frozen zucchini, thaw and lightly blot before adding.
Nutrition
- Serving Size: 1 slice
- Calories: 246
- Sugar: 20g
- Sodium: 76.4mg
- Fat: 11.9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7.9g
- Trans Fat: 0g
- Carbohydrates: 33.2g
- Fiber: 4g
- Protein: 5.4g
- Cholesterol: 37.6mg
