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Double Chocolate Zucchini Bread

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Indulge in this decadent Double Chocolate Zucchini Bread that combines rich chocolate flavor with the moisture of fresh zucchini, making it a delightful treat perfect for any time of day.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened natural cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon espresso powder
  • 3/4 cup semi-sweet chocolate chips
  • 2 large eggs
  • 1/4 cup vegetable oil or melted coconut oil
  • 1/3 cup plain Greek yogurt or sour cream
  • 2/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups shredded zucchini

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Mix well and gently fold in the chocolate chips for an extra treat.
  3. In another bowl, whisk together the eggs, vegetable oil (or melted coconut oil), Greek yogurt (or sour cream), granulated sugar, and vanilla extract until smooth and well combined.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix, which can affect the texture of the bread.
  5. Fold in the shredded zucchini, ensuring it is evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan and spread it out evenly.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end to prevent overbaking.
  8. Allow it to cool in the pan for about an hour before transferring to a wire rack. Let it cool completely before slicing to retain moisture.

Notes

Store wrapped in plastic at room temperature for up to 4 days or refrigerate for up to a week. Can be frozen for up to 3 months.

Nutrition

Find it online: https://easydishestomake.com/double-chocolate-zucchini-bread/