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Double Chocolate Zucchini Bread

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This decadent Double Chocolate Zucchini Bread combines rich chocolate flavor with moist zucchini, making it an irresistible snack or dessert perfect alongside coffee.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Provides the structure for the bread.
  • 1/2 cup unsweetened natural cocoa powder Adds rich chocolate flavor and color.
  • 3/4 teaspoon baking soda Helps the bread rise and become fluffy.
  • 1/4 teaspoon baking powder Works alongside baking soda for improved texture.
  • 1/4 teaspoon salt Enhances the flavors of the other ingredients.
  • 1/2 teaspoon espresso powder Boosts the chocolate flavor without a coffee taste.
Wet Ingredients
  • 2 large eggs Serves as a binding agent, giving structure to the bread.
  • 1/4 cup vegetable oil or melted coconut oil Provides moisture and richness.
  • 1/3 cup plain Greek yogurt or sour cream Adds moisture and a slight tang.
  • 2/3 cup granulated sugar Sweetens the bread and balances the cocoa’s bitterness.
  • 1 teaspoon pure vanilla extract Infuses a warm vanilla flavor.
Add-ins
  • 1 and 1/2 cups shredded zucchini Keeps the bread moist and adds nutrition without overpowering.
  • 3/4 cup semi-sweet chocolate chips Adds gooey chocolate pockets throughout the bread.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a standard loaf pan to prevent sticking.
  2. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and espresso powder until well combined. Gently fold in the semi-sweet chocolate chips.
  3. In another bowl, whisk the eggs, vegetable oil (or melted coconut oil), Greek yogurt (or sour cream), granulated sugar, and vanilla extract until smooth and well incorporated.
  4. Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Gently fold in the shredded zucchini until evenly distributed throughout the batter.
Baking
  1. Pour the batter into the prepared loaf pan, spreading it evenly.
  2. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Once baked, let the bread cool in the pan for about an hour before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 2gSodium: 200mgFiber: 2gSugar: 10g

Notes

Ensure the zucchini is well-drained before adding it to the batter to avoid excess moisture. Consider using dark chocolate chips for a deeper chocolate flavor. Store the cooled bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freezing can be done for up to 3 months.

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