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.
- 1cupall purpose flour,spoon and leveled
- ½cupnatural unsweetened cocoa powder,not dutch process
- ¾tspbaking soda
- ¼tspbaking powder
- 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
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.
- Calories: 208.59kcal
- Fat: 11.27g
- Saturated Fat: 3.87g
- Trans Fat: 0.04g
- Monounsaturated Fat: 5.29g
- Polyunsaturated Fat: 1.17g
- Carbohydrates: 24.42g
- Fiber: 3.00g
- Sugar: 11.80g
- Protein: 4.34g
- Cholesterol: 32.14mg
- Sodium: 153.91mg
- Calcium: 32.87mg
- Potassium: 201.21mg
- Iron: 2.55mg
- Vitamin A: 15.11µg
- Vitamin C: 2.77mg
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