Double Chocolate Zucchini Bread Recipe

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Double Chocolate Zucchini Bread Recipe

This Double Chocolate Zucchini Bread recipe is made with large chocolate chunks and a seriously moist cake texture.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon espresso powder optional
2 large eggs
1/3 cup vegetable oil or melted coconut oil
1/4 cup greek yogurt or sourcream
1 cup granulated sugar
2 teaspoons vanilla extract
2 cups shredded zucchini about 2 medium zucchinis ( no need to blot)
1 cup semisweet chocolate chips
3/4 cup chopped dark chocolate or more semi sweet chocolate chips more for topping

US Customary - Metric

Instructions

Preheat your oven to 350°F. Grease a 8.5-4.5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside
1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon espresso powder, 1/2 teaspoon salt
In a large bowl, whisk the eggs, the vegetable oil, greek yogurt, granulated sugar, and vanilla extract, and mix until smooth and well combined.
2 large eggs, 1/3 cup vegetable oil, 1/4 cup greek yogurt, 1 cup granulated sugar, 2 teaspoons vanilla extract
Stir in the shredded zucchini until combined.
2 cups shredded zucchini
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the batter.
1 cup semisweet chocolate chips
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Top with with the dark chocolate chunks.
3/4 cup chopped dark chocolate or more semi sweet chocolate chips
Bake for 60-70minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, but not wet. The top should look set and slightly cracked.
Allow the zucchini bread to cool in the pan for about 15 minutes, then use the parchment paper overhang to lift it out and place it on a wire rack to cool completely.
Slice and enjoy your extra chocolatey, extra fudgy double chocolate zucchini bread!

Nutrition