Description
Moist, rich, and deeply chocolatey—this chocolate zucchini bread recipe is the perfect way to sneak in veggies without sacrificing flavor.
Ingredients
Zucchini – 1 medium, finely shredded (about 1½ cups or 180g, lightly packed)
All-Purpose Flour – 1 cup
Unsweetened Natural Cocoa Powder – ½ cup
Avoid Dutch-process for best results.
Instant Espresso Powder – 1 teaspoon (optional, enhances chocolate depth)
Granulated Sugar – ¾ cup
Chocolate Chips – ½ to 1 cup (adjust to taste for gooey chocolate bites)
Coconut Oil – ½ cup, melted (or use another neutral oil like vegetable or canola)
Plain Greek Yogurt – ½ cup
Nonfat, low-fat, or full-fat all work.
Eggs – 2 large
Baking Powder – ½ teaspoon
Baking Soda – ½ teaspoon
Salt – ¼ teaspoon
Vanilla Extract – 1 teaspoon
Instructions
- “Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.”,
- “Whisk together dry ingredients.”,
- “Mix wet ingredients in another bowl.”,
- “Combine wet and dry ingredients just until combined.”,
- “Fold in zucchini and chocolate chips.”,
- “Transfer to pan, smooth the top.”,
- “Bake for 50–60 minutes. Check with a toothpick.”,
- “Cool before slicing.
Notes
This chocolate zucchini bread is ultra-moist, fudgy, and full of rich chocolate flavor—yet surprisingly simple to make! Perfect for breakfast, dessert, or an anytime treat. Greek yogurt and finely grated zucchini make this loaf incredibly tender with a soft, brownie-like crumb. You won’t even taste the veggies.
- Prep Time: PT20M
- Cook Time: PT1H
- Category: Bread, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 245 kcal
- Sugar: 16g
- Sodium: 190 mg
- Fat: 12g
- Saturated Fat: 7 g
- Unsaturated Fat: 4g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3g
- Protein: 4 g
- Cholesterol: 35 mg