Description
This moist and delicious Chocolate Zucchini Bread combines the richness of cocoa and chocolate chips with the subtle moisture of shredded zucchini, creating a perfect dessert or snack that’s both indulgent and nutritious. Enhanced with warm cinnamon and a touch of Greek yogurt, this loaf is a wonderful way to add hidden vegetables to your treat.
Ingredients
Scale
Dry 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 ground cinnamon
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups finely shredded zucchini (do not drain)
- 1/2 cup plain Greek yogurt or sour cream
Add-ins
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the bread doesn’t stick.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and slightly pale.
- Add Zucchini and Yogurt: Stir the finely shredded zucchini and plain Greek yogurt (or sour cream) into the wet ingredients, folding them in gently to retain moisture.
- Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the batter evenly.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps it set and makes slicing easier.
Notes
- For extra texture and flavor, consider adding 1/2 cup chopped walnuts or pecans to the batter before baking.
- This bread keeps well for several days when stored in an airtight container and improves in flavor after resting overnight.
