Description

This Double Chocolate Zucchini Bread is a moist, rich, and fudgy quick bread that combines the healthy addition of shredded zucchini with intense chocolate flavor. Made with natural cocoa powder, semi-sweet chocolate chips, and a hint of espresso powder to deepen the chocolate taste, this recipe yields a tender loaf perfect for a decadent breakfast or snack. The bread is easy to prepare and baked to perfection in a loaf pan, with options to turn the batter into delicious muffins or cupcakes.

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)

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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 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 well combined. Stir in the semi-sweet chocolate chips. 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 combined.
Combine wet and dry ingredients: Slowly pour the wet ingredients into the dry ingredients and gently whisk or fold until just combined. Fold in the shredded zucchini carefully. The batter will be thick.
Bake the bread: Pour the batter into your prepared loaf pan. Bake for 45 to 55 minutes. About halfway through baking, loosely cover the bread with aluminum foil to prevent the top from over-browning. The 9×5-inch pan will be closer to 45 minutes, and the 8×4-inch pan will take closer to 55 minutes. Begin checking doneness at around 45 minutes by inserting a toothpick into the center; it should come out clean or 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. Optionally, while still warm, press a few extra chocolate chips on top for an attractive finish.
Finish cooling and store: Remove the bread from the pan and cool completely on the wire rack. Store covered at room temperature for up to 5 days or refrigerate for up to 1 week.

Notes

Freezing Instructions: Freeze the fully baked and cooled loaf tightly wrapped for up to 3 months. Thaw overnight in the refrigerator and optionally bring to room temperature before serving.
Double the Recipe: Double all ingredients and divide the batter into two loaf pans. If batter is 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 for an additional 14–15 minutes. Makes 10–12 muffins.
Chocolate Zucchini Cupcakes: Bake at 350°F (177°C) for 19–20 minutes, then frost with chocolate buttercream. Makes 12 cupcakes.
Cocoa Powder: Use natural cocoa powder for best flavor; avoid Dutch-process.
Espresso Powder: Enhances chocolate flavor; substitute with instant coffee powder if needed or omit.
Chocolate Chips: Important for sweetness and texture. Don’t skip.
Yogurt: Nonfat plain Greek yogurt preferred, but you can use any plain or vanilla yogurt or sour cream.
Sugar: For sweeter bread, increase sugar to 3/4 cup (150g).
Zucchini: Use medium zucchini shredded with peel intact; if frozen, thaw and blot dry.

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: 6.5 g
Trans Fat: 0 g
Carbohydrates: 33.2 g
Fiber: 4 g
Protein: 5.4 g
Cholesterol: 37.6 mg