Chocolate Zucchini Bread is a delicious and moist treat that combines the rich taste of chocolate with the health benefits of zucchini. It is perfect for breakfast, a snack, or dessert. This recipe is simple to make and is sure to impress your family and friends!
Why Make This Recipe
This Chocolate Zucchini Bread is a fan favorite for many reasons. The incorporation of zucchini makes it wonderfully moist without compromising on flavor. It’s a great way to sneak in some veggies while satisfying your sweet tooth. Plus, it’s packed with chocolate chips for an indulgent treat that everyone will love.
How to Make Fan-Favorite Chocolate Zucchini Bread
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
- 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)
Directions:
- Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or an 8×4-inch loaf pan with nonstick spray. Set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder until well combined. Mix in the chocolate chips and set aside.
- In a medium bowl, whisk the eggs, oil, yogurt, granulated sugar, and vanilla together until smooth.
- Slowly pour the wet ingredients into the dry ingredients and gently whisk to combine. Fold in the shredded zucchini. Note that the batter will be thick.
- Pour the batter into the prepared loaf pan. Bake for 45 to 55 minutes, loosely covering with aluminum foil halfway through to prevent over-browning. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
- Remove the bread from the oven and let it cool in the pan on a wire rack for 1 hour. If you like, gently press a few more chocolate chips into the top while it’s still warm.
- Carefully remove the bread from the pan and place it directly on the wire rack to cool completely.
- Cover and store the bread at room temperature for 5 days or in the refrigerator for up to 1 week.
How to Serve Fan-Favorite Chocolate Zucchini Bread
You can enjoy this Chocolate Zucchini Bread plain, or spread some butter or cream cheese on top for an extra treat. It’s great served warm or at room temperature. Pair it with a cup of coffee or tea for a delightful afternoon snack.
How to Store Fan-Favorite Chocolate Zucchini Bread
To store your Chocolate Zucchini Bread, keep it covered at room temperature for up to 5 days. If you want to keep it fresh longer, place it in the refrigerator for up to 1 week. For best results, wrap it tightly in plastic wrap to maintain moisture.
Tips to Make Fan-Favorite Chocolate Zucchini Bread
- Make sure to use freshly shredded zucchini for the best moisture content.
- If you want a richer chocolate flavor, feel free to add more chocolate chips or use dark chocolate chips.
- You can use a little less sugar if you prefer a less sweet bread since the chocolate will still provide sweetness.
Variation
For a different twist, try adding nuts, like walnuts or pecans, to the batter for added crunch. You could also substitute half of the flour with whole wheat flour for a healthier option.
FAQs
1. Can I freeze Chocolate Zucchini Bread?
Yes, you can freeze it! Wrap it tightly in plastic wrap, then place it in an airtight container or freezer bag. It will be good for up to 3 months.
2. Do I need to peel the zucchini before using it?
No, you do not need to peel the zucchini. Just wash it thoroughly and shred it with a grater.
3. Can I use other types of yogurt instead of Greek yogurt?
Yes, you can use regular plain yogurt or sour cream as a substitute for Greek yogurt.
Enjoy baking and indulging in this delightful Chocolate Zucchini Bread!
Chocolate Zucchini Bread
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (spooned & leveled)
- 1/2 cup 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 semi-sweet chocolate chips
Wet Ingredients
- 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
Main Ingredient
- 1 and 1/2 cups shredded zucchini (no need to blot)
Instructions
Preparation
- Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or an 8×4-inch loaf pan with nonstick spray. Set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder until well combined. Mix in the chocolate chips and set aside.
- In a medium bowl, whisk the eggs, oil, yogurt, granulated sugar, and vanilla together until smooth.
Mixing
- Slowly pour the wet ingredients into the dry ingredients and gently whisk to combine. Fold in the shredded zucchini. Note that the batter will be thick.
Baking
- Pour the batter into the prepared loaf pan. Bake for 45 to 55 minutes, loosely covering with aluminum foil halfway through to prevent over-browning.
- The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
- Remove the bread from the oven and let it cool in the pan on a wire rack for 1 hour. If you like, gently press a few more chocolate chips into the top while it’s still warm.
- Carefully remove the bread from the pan and place it directly on the wire rack to cool completely.
