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Double Chocolate Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 65 reviews
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 2 hours
  • Yield: 1 loaf; 10 slices
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Double Chocolate Zucchini Bread is a rich, moist, and deliciously chocolatey quick bread that combines the freshness of shredded zucchini with the deep flavor of cocoa and semi-sweet chocolate chips. Perfect for breakfast, snacks, or dessert, this recipe yields a tender loaf with a thick batter that bakes up beautifully with a slightly crispy top. The addition of espresso powder enhances the chocolate flavor, while Greek yogurt adds moisture and softness.

Ingredients

Units Scale

Dry Ingredients

  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1/2 cup (41g) unsweetened natural cocoa powder (not Dutch process)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon espresso powder
  • 3/4 cup (135g) semi-sweet chocolate chips

Wet Ingredients

  • 2 large eggs
  • 1/4 cup (60ml) vegetable oil or melted coconut oil
  • 1/3 cup (80g) plain Greek yogurt or sour cream
  • 2/3 cup (135g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (180g) shredded zucchini (no need to blot)

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan or an 8×4-inch loaf pan for a taller loaf using nonstick spray. Set the pan aside.
  2. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened natural cocoa powder, baking soda, baking powder, salt, and espresso powder until fully combined. Stir in the semi-sweet chocolate chips evenly. Set aside.
  3. Mix wet ingredients: In a separate medium bowl, whisk the eggs, vegetable oil (or melted coconut oil), Greek yogurt (or sour cream), granulated sugar, and pure vanilla extract until smooth and thoroughly combined.
  4. Combine wet and dry mixtures: Slowly pour the wet ingredient mixture into the dry ingredients. Gently whisk to combine until just blended—avoid overmixing. Fold in the shredded zucchini carefully. Expect a very thick batter.
  5. Bake the bread: Pour the batter evenly into the prepared loaf pan. Bake for 45 to 55 minutes. To prevent over-browning, loosely cover the bread with aluminum foil halfway through baking. The 9×5-inch pan requires closer to 45 minutes, while the 8×4-inch pan needs around 55 minutes. Begin checking doneness around 45 minutes by inserting a toothpick into the center; it should come out clean or with a few small moist crumbs.
  6. Cool the bread: Remove the bread from the oven and let it cool in the pan set on a wire rack for 1 hour. While still warm, optionally press a few extra chocolate chips gently into the top for decoration.
  7. Finish cooling and store: Remove the bread from the pan and place it directly on the wire rack to cool completely. Store the bread covered at room temperature for up to 5 days or refrigerate for up to 1 week.

Notes

  • Freezing Instructions: Freeze the fully baked and cooled loaf, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator. Optionally warm to room temperature before serving.
  • Special Tools: 9×5-inch or 8×4-inch loaf pan, box grater, glass mixing bowls, whisk, silicone spatula, cooling rack.
  • Doubling the Recipe: Double all ingredients and divide the batter between two loaf pans. If batter is too thick, add a splash of milk.
  • Chocolate Zucchini Muffins: Preheat oven to 425°F (218°C), spray a 12-count pan or use liners. Fill liners to top with batter, bake 5 minutes at 425°F, then reduce oven to 350°F (177°C) and bake 14–15 more minutes.
  • Chocolate Zucchini Cupcakes: Preheat oven to 350°F (177°C), line a 12-count pan. Fill liners 2/3 full with batter and bake 19–20 minutes. Cool and frost with chocolate buttercream if desired.
  • Cocoa Powder: Use natural cocoa powder, not Dutch-process for best flavor.
  • Espresso Powder: Enhances chocolate flavor; can be substituted with instant coffee powder or omitted.
  • Chocolate Chips: Essential for sweetness and texture, do not omit.
  • Yogurt: Nonfat plain Greek yogurt is recommended, but full-fat, low-fat, vanilla, regular plain yogurt, or sour cream work well.
  • Sugar: Use 2/3 cup (135g) granulated sugar; for a sweeter bread, increase to 3/4 cup (150g).
  • Zucchini: No need to peel before shredding; one medium zucchini equals about 1.5 cups shredded. If using frozen zucchini, thaw and blot excess moisture.

Nutrition

  • Serving Size: 1 slice
  • Calories: 246
  • Sugar: 20 g
  • Sodium: 76.4 mg
  • Fat: 11.9 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 7.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 33.2 g
  • Fiber: 3 g
  • Protein: 5.4 g
  • Cholesterol: 37.6 mg

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