Recipe Background
Calling all chocolate lovers! The classic zucchini bread and even the chocolate chip zucchini bread have been improved by… what else? More chocolate! Double Chocolate Zucchini Bread is just as moist and tender as the classic dessert, but now infused with cocoa flavor throughout! With chocolate chips for extra richness and sweetness, Double Chocolate Zucchini Bread is unmatched! You can serve this as a dessert or even as breakfast!
Calling all chocolate lovers! The classic zucchini bread and even the chocolate chip zucchini bread have been improved by… what else? More chocolate! Double Chocolate Zucchini Bread is just as moist and tender as the classic dessert, but now infused with cocoa flavor throughout! With chocolate chips for extra richness and sweetness, Double Chocolate Zucchini Bread is unmatched! You can serve this as a dessert or even as breakfast!
Ingredients
- 1 1/2 cups zucchini shredded
- 1/2 cups unsweetened cocoa powder
- 1 cup all-purpose flour spooned and leveled
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon instant coffee powder or 1/4 teaspoon espresso powder
- 3/4 cup semisweet or dark chocolate chips
- 1/4 cup canola or vegetable oil
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup plain Greek yogurt
- 1 teaspoon pure vanilla extract
Directions
- Move the oven rack to the lower third position.
- Preheat the oven to 350 degrees F.
- Prepare a 9x5-inch or 8x4-inch loaf pan with nonstick cooking spray. Set it aside.
- Place the shredded zucchini on some paper towels to absorb some of the moisture. Place a paper towel over top and press down on the zucchini. Set it aside.
- In a large bowl, whisk the cocoa powder, the flour, the baking soda, the salt, the baking powder, the instant coffee powder, and the chocolate chips until well-combined. Set it aside.
- In a medium bowl, whisk together the oil, the eggs, the sugar, the yogurt, and the vanilla until fully combined.
- Pour the wet ingredients mixture into the dry ingredients mixture, while lightly whisking until just combined.
- Using a wooden spoon or rubber spatula, fold in the zucchini.
- Spoon or pour the batter into the prepared baking pan, scraping the sides of the bowl.
- Bake until a toothpick inserted into the center comes out clean, about 45-55 minutes.
- Allow the bread to completely cool for 2 hours in the pan and place on a wire rack.
- Slice the bread after it cools.
- Serve.
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