4.4 from 24 votes
Double Chocolate Date Zucchini Bread
This Double Chocolate Zucchini Bread is moist, fluffy and chocolatey and has all the qualities of an amazing loaf cake! No one will guess that the secret ingredient for this decadent moist chocolate loaf cake is shredded zucchini!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
35 mins
Servings: 12 mini breads
Calories: 231 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American
Ingredients
- 2 cups shredded zucchini drained
- 1/2 cup light brown sugar
- 1 egg
- 1/2 cup Greek yogurt
- 1/3 cup oil
- 1 teaspoon vanilla extract
- 1/2 cup finely minced pitted dates
- 1/2 cup cocoa powder
- 2/3 cup dark chocolate chips
- 1 1/4 cups flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- pinch of salt
Notes
- If baking this Zucchini Bread in a loaf pan, line the pan with parchment paper and bake for an hour.
- Should you decide to bake this Zucchini Bread i8-inch inch square pan, line the bottom with parchment paper and bake the cake for 45 mins.
- Feel free to go nuts here and add some chopped almonds, pistachios or walnuts to your zucchini bread batter for extra crunch.
- Make sure your zucchini is well drained before adding it to the batter.
- The sweetness of the zucchini bread can be heavy if you're using certain types of dates (with higher sugar content) so feel free to lower the sugar by 1/4 cup.