Description
This Double Chocolate Zucchini Bread is a moist and rich treat combining the natural moisture and subtle flavor of shredded zucchini with deep cocoa and melty semisweet chocolate chips. With Greek yogurt and a blend of brown and granulated sugars, this quick bread is wonderfully tender and full of chocolatey goodness—perfect for a comforting breakfast, snack, or dessert.
Ingredients
Wet Ingredients
- 1 1/2 cups zucchini, shredded and pressed
- 1/4 cup Greek yogurt
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs, room temperature
Dry Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup semisweet chocolate chips, divided (2/3 cup for batter, 1/3 cup for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking your zucchini bread evenly.
- Prepare Zucchini: Using a cheese grater, finely grate the zucchini over a paper towel. Wrap it up and press firmly to remove excess moisture, but don’t dry it completely. Press the zucchini into a measuring cup until you have 1 1/2 packed cups.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the Greek yogurt, vegetable oil, brown sugar, and granulated sugar until smooth and combined. Add the vanilla extract and eggs one at a time, whisking well after each addition. Fold in the prepared zucchini and set the mixture aside.
- Combine Dry Ingredients: In a separate bowl, sift or stir together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until evenly distributed.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined and no flour lumps remain. Avoid overmixing to keep the bread tender. Fold in 2/3 cup of the semisweet chocolate chips.
- Prepare Pan and Top: Pour the batter into a nonstick loaf pan (such as an AllClad nonstick pan). Sprinkle the remaining 1/3 cup of chocolate chips evenly over the top of the batter.
- Bake: Bake the bread for 45 minutes, or until the top springs back to the touch and a knife inserted into the center comes out clean. This ensures it is fully cooked but still moist inside.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Pressing the zucchini removes excess moisture, which prevents the bread from becoming soggy.
- Room temperature eggs help to incorporate air and create a light texture.
- Do not overmix the batter; overmixing can result in a dense loaf.
- You can substitute vegetable oil with melted coconut oil or any neutral oil if preferred.
- For a dairy-free version, replace Greek yogurt with a plant-based yogurt alternative.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
