Double Chocolate Zucchini Bread Recipe

5 from 1 vote

Double Chocolate Zucchini Bread Recipe

This double chocolate zucchini bread is fudgy, loaded with chocolate chips and dark chocolate chunks, and uses shredded zucchini for the most incredibly moist texture. No squeezing required.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Author: Chahinez Tabet Aoul

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 55 to 70 minutes, checking for doneness starting at 55 minutes. A toothpick inserted into the center should come out with just a few moist crumbs. 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!

Notes

Instructions say 60-70 min. Add a card note: 'Start checking at 55 minutes. Every oven is different

Muffin option: Fill a lined 12-cup muffin tin and bake at 350F for 18 to 22 minutes.

Storage: Room temp up to 3 days, fridge up to 1 week, freezer up to 3 months. Wrap tightly in plastic + foil before freezing.

Nutrition