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 flour* (spoon & leveled)
- 1/2 cup (41g) natural unsweetened cocoa powder (not dutch process)*
- 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)*
- 3/4 cup (135g) semi-sweet or dark chocolate chips*
- 2 large eggs
- 1/4 cup (60ml) canola or vegetable oil
- 1/4 cup (60g) plain Greek yogurt*
- 1/2 cup (100g) granulated sugar*
- 1 teaspoon pure vanilla extract
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Spray a 9×5 (or 8×4) 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.
- Freezing Instructions: 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.
- Flour: 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.
- Cocoa Powder: 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.
- Coffee: 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.
- Chocolate Chips: Don’t leave these out! They sweeten the bread and give the bread more chocolate flavor. The bread is a little bland without them.
- Yogurt: I use low fat plain Greek yogurt. You can use full fat, nonfat, or even vanilla flavor instead. Or even regular yogurt (non-Greek).
- Sugar: For a sweeter bread, use 3/4 cup sugar.
Keywords: chocolate zucchini bread