Chocolate Zucchini Bread
This moist and fudgy chocolate zucchini bread is the perfect way to use up summer zucchini, making each slice a delicious treat that feels indulgent.
Equipment
- Loaf pan
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour spooned and leveled
- 1/2 cup natural unsweetened cocoa powder (not Dutch-processed)
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon espresso powder
Mix-ins:
- 3/4 cup semi-sweet chocolate chips
Wet Ingredients:
- 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 (no need to squeeze out moisture)
Instructions
- Preheat your oven to 350°F (177°C) and prepare a 9x5-inch or 8x4-inch loaf pan by greasing it with nonstick spray.
For Mixing Dry Ingredients:
- In a spacious bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder, whisking to ensure all ingredients are well blended. Fold in the chocolate chips.
For Mixing Wet Ingredients:
- In another bowl, whisk together the eggs, oil, Greek yogurt, sugar, and vanilla until smooth. Gradually add this mixture to the dry ingredients, mixing gently until just combined. Carefully fold in the shredded zucchini; the batter will be quite thick.
- Transfer the batter into your prepared loaf pan and bake for approximately 45 to 55 minutes. Cover loosely with foil halfway through to prevent excessive browning. Test doneness with a toothpick, which should come out with a few moist crumbs.
- Allow the bread to cool in the pan on a wire rack for about an hour. Optionally, press additional chocolate chips into the top while still warm for decoration.
- After cooling, remove the loaf from the pan and let it cool completely on the rack. Store it covered at room temperature for up to five days, or refrigerate it for up to a week. Enjoy each fudgy slice!