Chocolate Zucchini Bread Recipe
This chocolate zucchini bread recipe is moist, rich, and packed with hidden zucchini for a guilt-free treat. A perfect blend of cocoa, chocolate chips, and a touch of espresso creates a decadent loaf that's sure to satisfy any chocolate craving.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp espresso powder optional
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or melted coconut oil
- ⅓ cup Greek yogurt plain or vanilla
- 1 tsp vanilla extract
- 1 ½ cups shredded zucchini lightly blotted
- ¾ cup semi-sweet chocolate chips
Instructions
- Prepare the oven and pan:
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside.
- Combine wet ingredients:
- In a large mixing bowl, whisk together eggs, granulated sugar, brown sugar, vegetable oil, Greek yogurt, and vanilla extract until smooth.
- Incorporate zucchini:
- Gently fold the shredded zucchini into the wet ingredients.
- Combine wet and dry mixtures:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Add chocolate chips:
- Fold in the chocolate chips, reserving a few for sprinkling on top if desired.
- Bake:
- Pour the batter into the prepared loaf pan. Smooth the top and sprinkle with reserved chocolate chips. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool:
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.