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Double Dark Chocolate Zucchini Bread-Rich & Moist

A rich, moist chocolate zucchini bread with dark cocoa, tender shredded zucchini, and plenty of chocolate chips.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 276
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup 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 teaspoon ground cinnamon
Wet ingredients
  • 2 large eggs
  • 1/2 cup neutral oil such as canola or avocado oil
  • 1/2 cup light brown sugar packed
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups zucchini shredded and lightly packed
  • 1/4 cup plain Greek yogurt or sour cream
Chocolate
  • 3/4 cup dark chocolate chips plus more for topping
  • 2 tablespoons dark chocolate chips for topping

Equipment

  • 1 9x5-inch loaf pan lined with parchment if desired
  • 1 box grater for shredding zucchini
  • 2 mixing bowls
  • 1 whisk
  • 1 spatula
  • 1 wire rack for cooling

Method
 

Prepare the pan and ingredients
  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper if desired.
  2. Shred the zucchini using the large holes of a box grater. If it is very wet, lightly blot it with a paper towel, but do not squeeze it completely dry.
Make the batter
  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until evenly combined.
  2. In a large bowl, whisk the eggs, oil, brown sugar, granulated sugar, vanilla extract, and Greek yogurt until smooth.
  3. Stir the shredded zucchini into the wet mixture.
  4. Add the dry ingredients to the wet ingredients and fold gently just until combined.
  5. Fold in 3/4 cup dark chocolate chips.
Bake and cool
  1. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle the remaining 2 tablespoons chocolate chips over the batter.
  2. Bake for 50 to 55 minutes, or until the top is set and a tester inserted in the center comes out with a few moist crumbs but no wet batter.
  3. Cool the bread in the pan for 15 minutes, then remove to a wire rack and cool completely before slicing.

Notes

Do not over-dry the zucchini; a little moisture keeps the loaf tender. Avoid overmixing the batter. If a tester hits melted chocolate, check another spot for doneness. The loaf tastes even better the next day.