Chocolate Zucchini Bread
User Reviews
5
Chocolate Zucchini Bread
Description
Chocolate Zucchini Bread mixes all-purpose flour, cocoa powder, espresso powder, baking soda, baking powder, cinnamon, sugar, salt, and chocolate chips as the dry base, while eggs, vegetable oil, Greek yogurt, vanilla, and shredded zucchini form the wet ingredients. The zucchini is shredded and incorporated without draining, which helps retain moisture and tenderizes the crumb.
The batter is mixed gently to avoid overworking the gluten, then baked in a greased or lined loaf pan at 350°F until a toothpick comes out clean, about 45-55 minutes. Chocolate chips sprinkled on top can add extra texture and visual appeal. The resulting bread has a tender, moist texture with chocolate richness accented by espresso and cinnamon.
This loaf can be sliced for breakfast or an afternoon snack and pairs well with coffee or milk. Cooling the bread thoroughly before slicing ensures clean cuts and proper setting.
For storage, refrigeration extends freshness up to five days. Adjust baking time for convection ovens by lowering temperature by 25 degrees and checking doneness earlier.
Ingredients
For the bread
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) cocoa powder non-Dutch process, unsweetened
- 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) salt fine sea salt
- 1 cup (170g) semisweet chocolate chips
- 1 teaspoon (3g) cinnamon
- 2 large egg 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) zucchini shredded
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 zucchini does not require draining, drying, or peeling before shredding for this recipe.
- Sprinkling chocolate chips on top before baking improves appearance and adds texture.
- When using a convection oven, reduce temperature by 25°F and check for doneness earlier.
- Store baked bread refrigerated up to five days to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 39.6g | 13% |
| Protein | 5.3g | 11% |
| Fat | 17.7g | 27% |
| Saturated Fat | 6.1g | 31% |
| Cholesterol | 75mg | 25% |
| Sodium | 288mg | 12% |
| Potassium | 246mg | 5% |
| Fiber | 3.1g | 12% |
| Sugar | 24.5g | 49% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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