Chocolate Zucchini Bread
Moist, rich chocolate zucchini bread loaded with cocoa and chocolate chips. Shredded zucchini keeps the loaf tender for days—without tasting like vegetables.
Equipment
- Here’s what I grab:**
- Two mixing bowls
- Box grater
- Measuring cups and spoons
- Whisk or fork
- Rubber spatula or wooden spoon
- 9x5-inch loaf pan
- Parchment paper or cooking spray
- Toothpick or cake tester
Ingredients
- Here’s what you need:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil or melted coconut oil
- ⅓ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini about 1 medium zucchini
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon until evenly combined.
- In a medium bowl, beat the eggs. Whisk in the sugar, oil, Greek yogurt, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir just until combined—do not overmix.
- Squeeze excess moisture from the shredded zucchini with a clean towel or paper towels. Fold the zucchini and chocolate chips into the batter.
- Scrape the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Notes
Freezing: This bread freezes well for up to three months. I usually wrap it in plastic wrap, then foil, and pop it in a freezer bag.
Make-ahead: You can bake it a day or two ahead. Honestly, the flavor gets even better after sitting overnight.
Storage: Keep it at room temp for up to four days, wrapped or in a container. If your kitchen is hot, stash it in the fridge and let it warm up before eating.
Squeezing zucchini: Don’t skip this step—too much moisture will make the bread gummy. I use a towel or paper towels to press out the water.
Chocolate chips: If you toss them in a little flour before mixing them in, they won’t all sink to the bottom.
No need to peel the zucchini. The skin just blends in, and you won’t notice it at all. I stick with a box grater, but a food processor works if you’re in a rush.
Make-ahead: You can bake it a day or two ahead. Honestly, the flavor gets even better after sitting overnight.
Storage: Keep it at room temp for up to four days, wrapped or in a container. If your kitchen is hot, stash it in the fridge and let it warm up before eating.
Squeezing zucchini: Don’t skip this step—too much moisture will make the bread gummy. I use a towel or paper towels to press out the water.
Chocolate chips: If you toss them in a little flour before mixing them in, they won’t all sink to the bottom.
No need to peel the zucchini. The skin just blends in, and you won’t notice it at all. I stick with a box grater, but a food processor works if you’re in a rush.
Nutrition
Calories: 260kcal | Protein: 4g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 210mg