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Double Chocolate Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 144 reviews
  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 2 hours
  • Yield: 1 loaf; about 10 slices
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Double Chocolate Zucchini Bread is a moist, rich, and chocolaty quick bread that combines the natural sweetness and moisture of shredded zucchini with the intense flavor of cocoa powder and semi-sweet chocolate chips. Perfect as an indulgent snack or dessert, it offers a healthier twist with Greek yogurt and zucchini for added texture and nutrition, balanced by a luscious chocolate flavor enhanced with a hint of espresso powder.

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

Other

  • 1 and 1/2 cups (180g) shredded zucchini (unpeeled, no need to blot)

Instructions

  1. 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.
  2. Combine 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 aside.
  3. Mix wet ingredients: In a separate medium bowl, whisk the eggs, vegetable or coconut oil, plain Greek yogurt or sour cream, granulated sugar, and vanilla extract until smooth and combined.
  4. Combine wet and dry mixtures: Slowly pour the wet mixture into the dry ingredients bowl and gently whisk until just combined. Fold in the shredded zucchini carefully; the batter will be very thick.
  5. Bake the bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 45 to 55 minutes. Halfway through baking, loosely cover the bread with aluminum foil to prevent the top from over-browning. The 9×5-inch pan will take closer to 45 minutes, while the 8×4-inch pan will be closer to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
  6. Cool the bread: Remove the bread from the oven and cool it in the pan on a wire rack for 1 hour. While still warm, you can optionally press a few more chocolate chips on top for an attractive finish.
  7. Remove and fully cool: After the initial cooling, take the bread out of the pan and let it cool completely on the wire rack before slicing.
  8. Store properly: Cover and store the bread at room temperature for up to 5 days or refrigerate for up to 1 week. For longer storage, freeze the cooled loaf tightly wrapped for up to 3 months.

Notes

  • Freezing Instructions: Freeze baked and cooled loaf tightly wrapped for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving if desired.
  • Special Tools: 9×5-inch or 8×4-inch loaf pan, box grater for shredding zucchini, glass mixing bowls, whisk, silicone spatula, and cooling rack.
  • Doubling Recipe: Double all ingredients and divide between two loaf pans. If batter seems too thick, add a splash of milk.
  • Chocolate Zucchini Muffins: Bake muffins at 425°F for 5 minutes, then reduce to 350°F and bake an additional 14-15 minutes for 10–12 muffins.
  • Chocolate Zucchini Cupcakes: Fill liners 2/3 full and bake at 350°F for 19-20 minutes to make 12 cupcakes; cool and frost with chocolate buttercream.
  • Cocoa Powder: Use natural cocoa powder for best results, not Dutch process.
  • Espresso Powder: Enhances chocolate flavor but can be substituted with 1 teaspoon instant coffee powder or omitted.
  • Chocolate Chips: Essential for sweetness and texture; do not omit.
  • Yogurt: Nonfat plain Greek yogurt is recommended but can substitute with full-fat, low-fat, vanilla Greek yogurt, regular plain yogurt, or sour cream.
  • Sugar: Adjust sweetness to preference. For sweeter bread, increase to 3/4 cup (150g) sugar.
  • Zucchini: Do not peel before shredding for best texture and moisture; use a medium zucchini (about 1 1/2 cups shredded).

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

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