Description
This chocolate zucchini bread is a moist, rich, and fudgy quick bread. It’s easy to make with shredded zucchini, cocoa powder, and chocolate chips. The zucchini melts into the batter, giving it an incredibly tender crumb. You would never know there’s a vegetable hiding in this tasty loaf!
Ingredients
Units
Scale
- 1 cup (125g) all-purpose flour, spooned and leveled
- 1/2 cup (45g) Dutch-processed cocoa powder
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 - 3/4 teaspoon instant espresso powder (optional)
- 1/2 teaspoon ground cinnamon
- 2 large eggs, at room temperature
- 1/3 cup (76g) unsalted butter, melted and slightly cooled
- 1/4 cup (60g) plain Greek yogurt (I use 0%)
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups (180g) shredded zucchini (grated on the large holes of a box grater - do not wring out)
- 3/4 cup (130g) semi-sweet chocolate chips, divided
Instructions
- Preheat the oven to 350°F. Grease and line a 9″ x 5″ light grey metal loaf pan with parchment paper.
- In a large mixing bowl, add the flour, cocoa powder, baking powder, baking soda, salt, instant espresso powder (if using), and cinnamon. Whisk to combine.
- In a medium mixing bowl, add the eggs, melted butter, Greek yogurt, brown sugar, granulated sugar, and vanilla extract. Whisk to combine. Add the grated zucchini and whisk to combine.
- Add the wet ingredients to the dry ingredients and whisk or stir just until combined. AVOID OVERMIXING. You just want to make sure there are no dry clumps of flour left in the batter. Fold in ½ cup of the chocolate chips. The batter will be very thick.
- Spread the batter evenly in the greased loaf pan. Sprinkle the remaining chocolate chips on top. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the middle of the bread comes out mostly clean with no raw batter. (My oven takes 50 minutes to bake).
- Remove the bread from the oven and set on a wire rack for 10 to 15 minutes. Carefully remove the bread from the pan to let cool completely on the wire rack. I like to let the bread cool on its side. This helps circulate the air flow better and prevents the bottom from getting soggy. Use a serrated knife to slice and enjoy when the bread is cool. I like it slathered with salted butter.
Notes
- Leftover chocolate zucchini bread will last 1 to 2 days at room temperature. Because this is a moist quick bread, it tastes best within the first 48 hours.
- Room temperature: Let cool completely. Wrap leftover zucchini bread in plastic wrap, aluminum foil, or covered in an airtight container. Store at room temperature for 1 to 2 days.
- Freezer: Let cool completely. Wrap the entire loaf or individual slices in plastic wrap, then a layer of aluminum foil. Place the entire loaf or individual slices in a freezer-safe container or bag. Store in the freezer for up to 3 months.
- Instant espresso powder: Add ½ teaspoon if you don’t want to taste the espresso powder and ¾ teaspoon if you want a slight hint of the coffee taste. Or you can leave it out if you prefer.
- For a more decadent chocolate loaf, use 1 cup of chocolate chips.
- Keep an eye on your loaf while baking. If the top of your loaf is getting too brown before the center is fully baked, you can loosely tent a piece of aluminum foil over the top of the loaf. It will continue to bake without overcooking the top. Zucchini bread is finished when a toothpick (or wooden skewer) inserted in the center of the loaf comes out clean, or with only a few moist crumbs and no raw batter.
- Be mindful of the moisture. I use small to medium size zucchini to make this recipe and grate it on the large holes or a box grater. I never have to blot the zucchini dry or squeeze out the excess water. The extra moisture helps to keep the bread soft and moist, which I like. If you notice after grating the zucchini that it’s visibly dripping a lot of water (or sitting in a pool of water), then I recommend using a paper towel to gently blot the zucchini. But there’s no need to squeeze out the excess water.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American