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Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 large eggs
  • 1 cup granulated sugar
  • ⅓ cup vegetable oil
  • ½ cup plain yogurt
  • 2 teaspoons vanilla extract
  • 1 ½ cups packed shredded zucchini, squeezed dry
  • 1 cup dark chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until no lumps remain.
  3. In a separate bowl, whisk eggs, sugar, oil, yogurt, and vanilla until smooth and glossy.
  4. Pour the wet ingredients into the dry and stir just until a few streaks of flour remain. Fold in the shredded zucchini and chocolate chips.
  5. Scrape batter into the pan, smooth the top, and bake for 50 to 55 minutes. Cool in the pan for 20 minutes, then lift out and cool completely on a rack before slicing.

Notes

Squeezing the zucchini is the most important step to avoid a dense, gummy loaf. The bread tastes even better the next day. To check doneness, look for moist crumbs on the toothpick, not wet batter.