Name: Double Chocolate Zucchini Bread Recipe
Prep time: 15 min
Cook time: 50 min
Yield: 12
Ingredients: 1½ cups zucchini; 1 cup all purpose flour; ½ cup natural unsweetened cocoa powder; ¾ tsp Baking Soda; ¼ tsp baking powder; ¼ tsp salt; ½ tsp instant coffee powder; ¾ cup semi sweet or dark chocolate chips; 2 large eggs; ¼ cup canola or vegetable oil; ¼ cup plain greek yogurt; ½ cup granulated sugar; 1 tsp pure vanilla extract

Double Chocolate Zucchini Bread Recipe

How To Make Double Chocolate Zucchini Bread

This indulgent zucchini bread will disappear from the table in no time! It’s baked with Greek yogurt, cocoa powder, then studded with chocolate chips.

Preparation: 15 minutes

Cooking: 50 minutes

Total: 1 hour 5 minutes

Serves:

Ingredients

1½cupszucchini,shredded
1cupall purpose flour,spoon and leveled
½cupnatural unsweetened cocoa powder,not dutch process
¾tspbaking soda
¼tspbaking powder
¼tspsalt
½tspinstant coffee powder,or ¼ espresso powder
¾cupsemi sweet or dark chocolate chips
2large eggs
¼cupcanola or vegetable oil
¼cupplain Greek yogurt
½cupgranulated sugar
1tsppure vanilla extract

Instructions

Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Spray a 9×5-inch (or 8×4-inch) loaf pan with nonstick spray. Set aside.
Place the shredded zucchini on a couple of paper towels to absorb some but not all moisture. Press a paper towel on top as well. Set aside.
In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, instant coffee, and chocolate chips together until combined. Set aside.
In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined.
Using a rubber spatula or wooden spoon, fold in the zucchini. Pour or spoon batter into the prepared baking pan.
Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
Allow bread to cool completely in the pan set on a wire rack. Slice and serve when bread has completely cooled.
Store leftover bread in an airtight container at room temperature for up to 5 days.