Description
This moist chocolate zucchini bread is fudgy, rich, and packed with chocolate flavor while secretly incorporating shredded zucchini for added moisture and nutrients. Perfect for breakfast, dessert, or a snack, it stays soft for days and is freezer-friendly.
Ingredients
- 1 ½ cups shredded zucchini
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon espresso powder (optional)
- ¾ cup chocolate chips
- 2 large eggs
- ¼ cup vegetable oil or melted coconut oil
- ⅓ cup plain Greek yogurt or sour cream
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9×5‑inch loaf pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder if using. Stir in the chocolate chips.
- In another bowl, whisk together the eggs, oil, yogurt (or sour cream), sugar, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the shredded zucchini. The batter will be thick.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45‑55 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let the bread cool in the pan for about 1 hour, then transfer to a wire rack to cool completely before slicing.
Notes
- No need to peel or squeeze the zucchini — the moisture helps the bread stay fudgy.
- You can substitute sour cream or plant-based yogurt for Greek yogurt.
- Make it vegan with flax eggs and dairy-free alternatives.
- Add-ins like nuts or peanut butter swirls can add texture and flavor.
- This bread stores and freezes well for make-ahead convenience.
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
