Bake up a batch of double chocolate zucchini bread with cocoa powder and chocolate chips. You don’t have to tell your family there’s zucchini in this chocolatey bread!
18slices
Prep Time 10 minutesminutes
Cook Time 1 hourhour55 minutesminutes
Resting time 20 minutesminutes
Ingredients
1 and ½ cupssugar
½cupplain Greek yogurt
2teaspoonvanilla
¼cupvegetable oil
2eggsat room temperature
2 and ½cupall-purpose flour
¼cupcocoa powder
1 teaspoonbaking soda
½teaspoonbaking powder
½teaspoonsalt
1 and ½cupdark chocolate chipsreserve several for topping
2cupsshredded zucchini
Instructions
Combine your wet ingredients (yogurt, oil, vanilla and eggs) plus your sugar until well mixed. In a separate bowl, whisk together the flour, cocoa, baking soda and baking powder, salt and chocolate chips.
Add the wet ingredients to dry ingredients and stir just until combined. Then, gently fold in the zucchini until it’s mixed.
Let the batter rest for 20 minutes.
Preheat oven to 350 degrees.
Grease two 8.5" x 4.5" or 9" x 5" loaf pans. Divide the mixture evenly into both pans. Sprinkle a few chocolate chips on top. If you forget, it's not a big deal, it just makes it look extra yummy!
Bake for 55-60 minutes or until a toothpick inserted into the center of each loaf comes out clean.
Cool completely before slicing and enjoying!
Let the batter rest for at least 20 minutes. I’m no food scientist, but I did discover that you’ll have a prettier top to your bread or muffins if you let it rest before going right into the oven.
Speaking of which, you can also make these bread recipe as muffins. You can make this recipe as two loaves of bread, or about 24 muffins. Both are delicious and fun to make!
I like using dark chocolate for this recipe. If you’re looking for a sweeter chocolate zucchini bread you can substitute semi sweet or milk chocolate chips.
Save a few chocolate chips to sprinkle on top before baking.
You can freeze your double chocolate zucchini bread for three months. Wrap it in plastic wrap before freezing. For easy thawing you can wrap individual slices and pull them for lunches or snacks.
Makes 8x5 loaves or approximately 24 muffins.
Notes
Let the batter rest for at least 20 minutes. I’m no food scientist, but I did discover that you’ll have a prettier top to your bread or muffins if you let it rest before going right into the oven.
Speaking of which, you can also make these bread recipe as muffins. You can make this recipe as two loaves of bread, or about 24 muffins. Both are delicious and fun to make!
I like using dark chocolate for this recipe. If you’re looking for a sweeter chocolate zucchini bread you can substitute semi sweet or milk chocolate chips.
Save a few chocolate chips to sprinkle on top before baking.
You can freeze your double chocolate zucchini bread for three months. Wrap it in plastic wrap before freezing. For easy thawing you can wrap individual slices and pull them for lunches or snacks.