Go Back

Double Dark Chocolate Zucchini Bread-Rich & Moist

A rich, moist chocolate zucchini bread with dark cocoa, tender shredded zucchini, and plenty of chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 286
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened dark cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
Wet ingredients
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1/2 cup neutral oil
  • 1/4 cup plain Greek yogurt or sour cream
  • 2 teaspoons vanilla extract
Zucchini and chocolate
  • 1 1/2 cups zucchini shredded and lightly squeezed
  • 3/4 cup semisweet or dark chocolate chips plus 2 tablespoons for topping

Equipment

  • 1 9x5-inch loaf pan lined with parchment
  • 1 mixing bowl medium
  • 1 mixing bowl large
  • 1 whisk
  • 1 spatula
  • 1 box grater for shredding zucchini
  • 1 wire rack for cooling

Method
 

  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until evenly combined.
  3. In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, Greek yogurt, and vanilla until glossy and well blended.
  4. Fold the shredded zucchini into the wet ingredients.
  5. Add the dry ingredients to the wet ingredients and stir gently just until no dry streaks remain. Fold in the chocolate chips.
  6. Transfer the batter to the prepared loaf pan, smooth the top, and sprinkle with the remaining chocolate chips.
  7. Bake for 50 to 55 minutes, until a tester inserted in the center comes out with a few moist crumbs but no wet batter.
  8. Cool the bread in the pan for 15 minutes, then remove to a wire rack and cool completely before slicing.

Notes

Do not overmix the batter. Lightly squeeze very wet zucchini, but leave some moisture for a tender loaf. Tent loosely with foil near the end of baking if the top darkens too quickly. Cool completely before slicing for the best texture.