Double Chocolate Zucchini Bread.
This moist and fudgy double chocolate zucchini bread will raise a huge question. How on earth are there vegetables in THIS?!
Looking for a snack, Kevin poked around the kitchen and unwrapped leftover double chocolate zucchini bread. He grabbed a plate and zapped the piece of chocolate bread for 15 seconds in the microwave. I watched as he opened the pantry, not a word said, and grabbed the peanut butter jar. Opened the drawer for a knife and slathered the warm piece of chocolate bread with creamy peanut butter.
It was at that moment I knew I married the right man.
Alternate titles for today’s recipe:
- Chocolate Cake Bread
- Chocolate Bread That is Actually Filled with Vegetables but Tastes Like Brownies
- Peanut Butter’s Soul Mate Bread
- Where’s All The Butter and Oil? Bread
- This Won’t Ruin My Diet? Bread
- The Only Bread You Will Make For the Rest of the Summer
- Stop Talking I Need to Eat This!!! Bread
Soooo in other words, this bread is magical. As I mention in my little description above, this incredibly moist, fudgy, double chocolate-loaded bread will have you raising your hand. Um, excuse me. There are vegetables in THIS? Yes. This bread is filled with shredded zucchini and no one will be any the wiser.
It can be our little secret. Muhahaha. Another evil laugh.
I made this recipe with healthy habits on the brain. Though my blog is filled with chocolate things, caramel swirls, and frosting galore, I actually take healthy eating quite seriously. And I find it much easier to make really, really good recipes that are equally wholesome in the summertime when my favorite produce is at its peak. Hence, today’s bread. (Joey said hence.)
Besides the addition of a green veggie, this recipe has a slew of other notable ingredients. First of all, there is only 1/2 cup of sugar in the entire loaf. I got 9-10 slices out of this loaf which means there is less than 1 Tablespoon of added sugar in each slice. Chocolate chips provide further sweetening, while also creating melty pockets of chocolate ♥ throughout each slice. Another ingredient doing double duty is the Greek yogurt. Greek yogurt adds protein, while also tenderizing the bread. I like to use Greek yogurt in some recipes to replace oil because it is low in fat and high in moisture. My secret weapon, if you will.
Chocolate chips. My other secret weapon. ↓ ↓
A little espresso powder makes each slice incredibly rich. Espresso powder or even instant coffee are actually normal ingredients added to chocolate cakes, muffins, cupcakes, and breads. They accentuate the chocolate flavor, making each bite EXPLODE with chocolate. You have to try it. Have to! (Yes, it’s optional if you despise coffee. But you don’t taste coffee!)
And, finally, the eggs. As usual, I use Eggland’s Best eggs in my double chocolate zucchini bread. Remember what I’ve said before? Not all eggs are created the same and EB eggs create the richest baked goods. I’m a total fangirl of Eggland’s Best not only because we’ve been working together for so long, but because the eggs deliver high nutritional standards (excellent source of vitamins D, B12, E + 25% less saturated fat than ordinary eggs).
Thanks for working with me, EB!
The only other thing you need to know about today’s recipe: make more than 1 loaf. This bread will be gone quicker than you can say where’s the peanut butte….
See recipe notes for double chocolate zucchini muffins. And if you top them with my milk chocolate frosting, you’ll get chocolate zucchini bread cupcakes.
Double Chocolate Zucchini Bread
My piece of advice? Make more than 1 loaf. This bread disappears! Recipe can easily be doubled or tripled or baked in batches.
- 1 and 1/2 cups (225g) shredded zucchini
- 1 cup (125g) all-purpose flour1 (measured correctly)
- 1/2 cup (42g) natural unsweetened cocoa powder (not dutch process)2
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon instant coffee powder (or 1/4 teaspoon espresso powder)3
- 3/4 cup (135g) semi-sweet or dark chocolate chips4
- 2 large Eggland's Best eggs
- 1/4 cup (60ml) canola or vegetable oil
- 1/4 cup (60g) plain Greek yogurt5
- 1/2 cup (100g) granulated sugar6
- 1 teaspoon pure vanilla extract
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Spray a 9x5 (or 8x4) loaf pan with nonstick spray. Set aside.
- Place the shredded zucchini on a couple paper towels to absorb some (but not all!) moisture. Press a paper towel on top as well. Set aside until step 4.
- In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, instant coffee, and chocolate chips together until combined. Set aside.
- In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Using a rubber spatula or wooden spoon, fold in the zucchini. Pour/spoon batter into prepared baking pan, scraping up every last drop. Trust me, you want it all!
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. My bread only took about 46 minutes, but do not be alarmed if yours takes longer. All ovens are different. Allow bread to cool completely in the pan set on a wire rack. Slice and serve when bread has completely cooled. Store leftover bread in an airtight container at room temperature for up to 5 days.
- Make ahead tip: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
Double Chocolate Zucchini Muffins: Preheat oven to 425°F (218°C) degrees and spray a 12-count pan with nonstick spray or line with cupcake liners. Prepare batter as directed above, fill each liner to the top with batter and bake the muffins for 5 minutes at 425°F (218°C). Then, keeping the muffins in the oven, lower the temperature to 350°F (177°C) and continue to bake for an additional 14-15 minutes or until a toothpick inserted in the center comes out clean. Makes 10-12 muffins.
Chocolate Zucchini Bread Cupcakes (pictured above): Preheat oven to 350°F (177°C) and line a 12-count pan with cupcake liners. Prepare batter as directed above, fill each liner 2/3 full with batter and bake for 19-20 minutes or until a toothpick inserted in the center comes out clean. Cool then frost with milk chocolate frosting and garnish with mini chocolate chips. Makes 12 cupcakes.
- Try using white whole wheat flour or a blend of whole wheat and all-purpose flour! I do not suggest using all whole wheat flour-- the bread may be a little too dense.
- Do you remember why you shouldn't use dutch process cocoa? It's because you need the acid in natural unsweetened cocoa powder to help activate the baking soda. Here is my lesson on baking powder vs baking soda.
- This little bit of instant coffee or espresso powder accentuates the chocolate SO much. You can't taste the coffee. But you do taste more chocolate. Always a good thing. Keeping this in mind, you can leave it out.
- Don't leave these out! They sweeten the bread and give the bread more chocolate flavor. The bread is a little bland without them.
- I use low fat plain Greek yogurt. You can use full fat, nonfat, or even vanilla flavor instead. Or even regular yogurt (non-Greek).
- For a sweeter bread, use 3/4 cup sugar.
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Eggland’s Best provided me with eggs to bring you this recipe.