Zucchini bread is so delicious. But double chocolate zucchini bread is a chocolate lover’s dream.
Okay is it just me, or did we all go nuts over zucchini a few years ago when zucchini noodles (aka “zoodles”) were the biggest thing and then leave them high and dry?!
I’ll be honest, these days, I forget about zucchini a lot.
I love zucchini chips or fried zucchini at restaurants, but I rarely buy it or cook with it at home.
And it’s most underrated use? Baking.
Adding zucchini to baked goods add the most delicious moisture. It gives baked goods such a good texture. You can’t even taste it!
In this bread specifically, I love that it’s used as a way to prevent the recipe from becoming too dry, while also adding a little bit of nutrition and finding a fun way to use a seasonal ingredient.
Am I saying this double chocolate bread is super nutritious? Nope. But it’s so important to find different and fun ways to use vegetables. They don’t only need to be steamed or roasted!
And personally.. I never loved zucchini noodles. The texture and taste just didn’t do it for me. Give me real pasta instead, please.
So if you’re looking for a fun way to use zucchini, try this recipe. Or if you’re just looking for a delicious dessert, try this recipe.
It’s so chocolatey, perfectly moist, and incredibly delicious.
Prep ingredients
Preheat the oven 350 F. Line a loaf pan with parchment paper.
Add dry ingredients
Preheat the oven 350 F. Line a loaf pan with parchment paper.
Grate the zucchini
Using the small holes of a box grater, finely grate the zucchini. Add the grated zucchini to a bowl.
Add wet ingredients
Add the eggs, Greek yogurt, oil, and sugar to the bowl with the zucchini. Mix well until everything is fully incorporated.
Mix wet & dry ingredients
Add the dry ingredients to the wet ingredients and mix well to combine. Fold in the chocolate chips.
Bake
Pour mixture into the loaf pan (it will be thick!), using a spoon or spatula to spread it evenly and smooth it out on top.
Bake in the preheated oven for 40-45 minutes, until a knife inserted in the center comes out clean.
Cool
Let cool completely before cutting into slices.
Serve
Serve for dessert!
Notes:
- Zucchini: Make sure to squeeze out excess water from the zucchini! If hand grating feels too tedious, you can also shred the zucchini using a food processor.
- Oil: Opt for a neutral oil, like vegetable oil or melted coconut oil. You can also use melted butter if you’d prefer.
- Baking: Start to check on the zucchini bread about 30-35 minutes in to prevent it from overtaking and getting dry. You want a knife inserted in the center to come out mostly clean, with a little bit of batter on it.
- Storage: Store zucchini bread in airtight container at room temperature for up to a week.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 medium zucchini finely grated
- 2 eggs
- 1/3 cup plain full fat Greek yogurt
- 1/4 cup vegetable or coconut oil
- 2/3 cup granulated sugar
- 1 cup chocolate chips
Instructions
- Preheat the oven 350 F. Line a loaf pan with parchment paper.
- In a bowl, add the flour, cocoa powder, baking soda, baking powder, and salt. Mix to combine. Set aside.
- Using the small holes of a box grater, finely grate the zucchini. Wrap the zucchini in a paper towel or kitchen towel and squeeze out as much excess water as you can. Add the grated zucchini to a large bowl.
- Add the eggs, Greek yogurt, oil, and sugar to the bowl with the zucchini. Mix well until everything is fully incorporated.
- Pour the dry ingredients into the bowl with the wet ingredients. Mix until combined, making sure not to overmix,.Fold in the chocolate chips.
- Pour mixture into the loaf pan (it will be thick!), using a spoon or spatula to spread it evenly and smooth it out on top.
- Bake in the preheated oven for 40-45 minutes, until a knife inserted in the center comes out clean.
- Let cool completely before cutting into slices.
