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–+ servings

Double Chocolate Zucchini Bread

Katelyn Theofanis
This is the BEST Double Chocolate Zucchini Bread! It is moist and chocolaty thanks to two forms of chocolate. You would never know that it is full of zucchini too! A slice of this bread is the perfect snack.
5 from 3 votes
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Prep Time 15 minutes
Bake Time 50 minutes
Total Time 1 hour 5 minutes
Course Bread, Breakfast
Cuisine American
Servings 10 slices
Calories 292 kcal

Equipment

Ingredients
  

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder sifted
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs room temperature
  • ¼ cup avocado oil
  • ¼ cup Greek Yogurt
  • ¾ cup light brown sugar packed
  • 1 teaspoon pure vanilla extract
  • 1½ cups shredded zucchini packed
  • 1 cup semi-sweet chocolate chunks

Instructions
 

  • Preheat the oven to 350° F. Grease a 9-by-5-inch loaf pan with cooking spray, set aside. 
  • In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. 
  • In a large bowl, whisk together the eggs, avocado oil, yogurt, brown sugar, and vanilla extract until combined. Pour the dry ingredients into the wet ingredients. Stir everything until combined, do not overmix. 
  • Stir in the shredded zucchini until combined. Finally, stir in the semi-sweet chocolate chunks. 
  • Pour the batter into the prepared pan and smooth it into an even layer. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. 
  • Allow the bread to cool for about 15 minutes. Run a paring knife along the edges of the bread and carefully remove the loaf from the pan. Transfer the bread to a cooling rack. Allow it to cool before slicing. 
  • Store in an airtight container for up to 4 days, or up to one week in the refrigerator. To freeze, wrap the loaf in plastic wrap and then foil. Freeze for up to 2 months. 

Notes

*Recipe adapted from Two Peas & Their Pod.
Tips:
  • Sift the cocoa powder prior to adding it in with the other ingredients. Cocoa powder has a tendency to clump up, which is very difficult to fix once it has been mixed into the batter.
  • Place the shredded zucchini onto a couple of paper towels to absorb some (not all) of the excess liquid. Pack the zucchini into the cups when measuring. 

Nutrition

Calories: 292kcalCarbohydrates: 39gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 39mgSodium: 193mgPotassium: 273mgFiber: 3gSugar: 23gVitamin A: 100IUVitamin C: 3mgCalcium: 46mgIron: 3mg
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