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–+ servings
Chocolate zucchini bread and slices on brown parchment paper.
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5 from 11 votes

Chocolate Zucchini Bread

Chocolate Zucchini Bread is ultra moist, fudgy, and incredibly easy to make! You'll never know it's loaded with zucchini!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 10 slices
Author: James Delmage

Ingredients

For the bread

  • 1 cup (125g) all purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder non-Dutch process
  • 1 teaspoon (5g) espresso powder
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (2g) baking powder
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon (3g) fine sea salt
  • 1 cup (170g) semisweet chocolate chips
  • 1 teaspoon (3g) cinnamon
  • 2 large eggs beaten, at room temperature
  • 1/4 cup plus 3 tablespoons (100g) vegetable oil
  • 1/4 cup (56g) Greek yogurt
  • 2 teaspoons (9g) vanilla extract
  • 1 1/3 cups (170g) shredded zucchini

Instructions

  • Preheat the oven to 350f and set the rack to the middle level. Spray, grease, or line with parchment paper a 9x5 inch loaf pan and set aside.
  • In a large bowl combine the flour, cocoa powder, espresso powder, baking soda, baking powder, salt, cinnamon, sugar, and chocolate chips.
  • In a separate large bowl whisk together the eggs, Greek yogurt, vanilla, oil, then add the zucchini and whisk to combine.
  • Add the dry ingredients to the wet and mix just until combined taking care to not overmix.
  • Pour the batter into the loaf pan. For a better look, sprinkle some extra chocolate chips or chunks on top of the loaf before baking.
  • Place in the oven and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the zucchini bread to cool in the pan for 10-15 minutes before removing. Once removed let the bread continue to cool on a wire rack for at least 1 hour before eating.

Notes

  • The shredded zucchini does not need to be drained, blotted dry, or peeled prior to using.
  • For better looks, sprinkle some extra chocolate chips or chunks on top of the loaf before baking.
  • This recipe was written for a conventional oven.  For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.  
  • Chocolate zucchini bread can be stored in the refrigerator for up 5 days.

Nutrition

Calories: 324kcal | Carbohydrates: 39.6g | Protein: 5.3g | Fat: 17.7g | Saturated Fat: 6.1g | Cholesterol: 75mg | Sodium: 288mg | Potassium: 246mg | Fiber: 3.1g | Sugar: 24.5g | Calcium: 43mg | Iron: 2mg

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