Description
Moist, fudgy, and loaded with rich cocoa and chocolate chips, this Double Chocolate Zucchini Bread delivers bakery-style crumbs with everyday ingredients. Greek yogurt (or sour cream) keeps it ultra-tender, while finely shredded zucchini adds natural moisture—no one will guess it’s inside. Perfect for breakfast, snacks, or a make-ahead treat.
Ingredients
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 (optional, boosts chocolate flavor)
-
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 1/2 cups (180g) freshly shredded zucchini (finely grated)
Instructions
-
Preheat & Prep Pan: Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray. (An 8×4-inch pan works for a taller loaf; it may take longer to bake.)
-
Whisk Dry: In a large bowl, whisk flour, cocoa, baking soda, baking powder, salt, and espresso powder (if using). Stir in chocolate chips.
-
Mix Wet: In a medium bowl, whisk eggs, oil, yogurt (or sour cream), sugar, and vanilla until smooth.
-
Combine & Fold: Pour wet mixture into dry ingredients and whisk gently until just combined—don’t overmix. Fold in shredded zucchini; batter will be thick and fudgy.
-
Bake: Spread batter into the prepared pan. Bake 45–55 minutes. Tent loosely with foil halfway if the top is browning too fast. The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs (no wet batter).
-
Cool & Finish: Cool in pan on a rack for 1 hour. (Optional: press extra chocolate chips on top while warm.) Remove from pan and cool completely before slicing.
Notes
- Zucchini Prep: Finely grate; if extremely watery, lightly blot—don’t wring dry, or you’ll lose needed moisture.
- Texture Tips: Measure flour correctly (spoon & level) and avoid overmixing to keep the crumb tender.
- Pan Size: 9×5 bakes closer to ~45–50 minutes; 8×4 often needs ~55 minutes. Ovens vary—use the toothpick test.
- Add-Ins: Try 1/2 cup chopped walnuts or pecans; or swap some chocolate chips for chocolate chunks.
- Make Ahead & Storage: Wrap cooled loaf and store at room temp for 2–3 days or refrigerate up to 5 days. Freeze slices (well wrapped) up to 2 months; thaw at room temp.
- Dietary Swaps: Dairy-free—use coconut oil and dairy-free yogurt/chips. Whole-wheat—swap up to 1/2 cup flour with white whole-wheat; expect a slightly heartier crumb.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert, Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 17 g
- Fat: 10 g
- Saturated Fat: 4 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
