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