Description
A rich and moist chocolate zucchini bread packed with deep cocoa flavor and hidden shredded zucchini for extra tenderness. Perfect as a snack or dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup plain yogurt or sour cream
- 1 tsp vanilla extract
- 1 1/2 cups finely grated zucchini (excess moisture lightly squeezed)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat eggs with granulated sugar and brown sugar until smooth.
- Mix in oil, yogurt, and vanilla extract.
- Fold in grated zucchini.
- Gradually combine dry ingredients with wet ingredients until just mixed.
- Stir in chocolate chips if using.
- Pour batter into prepared pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overmix to keep the bread tender.
- Lightly squeeze zucchini but do not completely dry it out.
- Store in an airtight container for up to 3 days or refrigerate for 5 days.
- This bread freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American