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Double Chocolate Zucchini Bread

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A moist and decadent chocolate bread infused with shredded zucchini, perfect for breakfast or dessert.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened natural cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon espresso powder
  • 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 and 1/2 cups shredded zucchini

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. Mix the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and espresso powder in a bowl and fold in the chocolate chips.
  3. Combine the eggs, oil, yogurt, sugar, and vanilla extract until smooth in another bowl.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Fold in the shredded zucchini.
  6. Transfer the batter to the prepared loaf pan.
  7. Bake for 50-60 minutes or until a toothpick comes out clean.
  8. Cool in the pan for about an hour, then transfer to a wire rack.

Notes

Wrap the cooled bread in plastic wrap for storage; it lasts up to 3 days at room temperature and a week in the fridge. Can be frozen for up to 3 months.

Nutrition

Find it online: https://daytasty.com/double-chocolate-zucchini-bread/