Triple Chocolate Zucchini Bread
User Reviews
5
Triple Chocolate Zucchini Bread
Description
This bread incorporates shredded zucchini mixed with yogurt, brown and white sugar, eggs, and vanilla to form a moist base. Dry ingredients include flour, cocoa powder, leavening agents, and salt, combined gently. Stirring in chocolate chips adds chocolate pockets throughout the bread. Baking in a greased loaf pan at 350 degrees for about an hour yields a tender crumb with a balanced rise.
Once cooled, melted chocolate is drizzled or spread on top for a glossy finish. The resulting bread is rich and sweet, combining vegetable moisture and chocolate taste. It's suitable for slicing thick or thin depending on the occasion.
About ten servings are possible with thick slices. Store in an airtight container at room temperature for several days to maintain freshness.
Ingredients
- 1 ½ cups zucchini about 1 medium-large zucchini, do not squeeze excess liquid out, shredded
- ½ cup yogurt I used fat free, plain, Greek
- ⅔ cup brown sugar
- ⅓ cup sugar
- 2 egg
- 1 teaspoon vanilla
- 1 cup flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups chocolate chips divided (milk or semi-sweet, I prefer the semi-sweet)
Instructions
- Preheat oven to 350 and grease a 9x5 inch bread pan. In a medium-large bowl combine zucchini, greek yogurt, sugars, eggs, and vanilla and mix well.
- Add flour, cocoa powder, baking soda, baking powder, and salt and mix until all ingredients are incorporated. Stir in 1 cup chocolate chips.
- Transfer batter to prepared bread pan and bake for 55-65 minutes until a toothpick inserted in the center of the bread comes out "dry" (it can have chocolate on it but shouldn't be covered in wet batter).
- Allow to cool completely, then gently run a knife around the edge of the pan to loosen the bread and remove it from the pan. Melt the remaining 1/4 cup chocolate chips and drizzle or spread on top of bread.
- Slice and serve or store in an airtight container for 4-5 days (at room temperature) or 5-10 days (chilled). If you want to store the bread to serve later, I recommend letting the drizzled chocolate cool completely (10-20 mins) before transferring to an airtight container.
Notes
- Use a medium to large zucchini shredded without squeezing out moisture to keep bread tender.
- Slicing thicker yields about 10 servings; adjust thinner for more portions.
- Store bread in an airtight container at room temperature for up to 5 days.
- Allow drizzled chocolate to set fully before storing to avoid sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 259mg | 11% |
| Potassium | 174mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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