the best chocolate zucchini bread recipe
This rich and fudgy chocolate zucchini bread is packed with deep cocoa flavor, melty chocolate chips, and moisture from freshly shredded zucchini. It’s easy to make, perfect for freezing, and no one will believe there's a vegetable hiding inside.
Ingredients
- 1 cup 125g all-purpose flour
- 1/2 cup 41g unsweetened natural cocoa powder (not Dutch-processed)
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon espresso powder optional but recommended
- 3/4 cup 135g semi-sweet chocolate chips
- 2 large eggs
- 1/4 cup 60ml vegetable oil or melted coconut oil
- 1/3 cup 80g plain Greek yogurt or sour cream
- 2/3 cup 135g granulated sugar
- 1 teaspoon vanilla extract
- 1½ cups 180g shredded zucchini (no need to blot)
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line with parchment.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Stir in chocolate chips.
- In a separate bowl, whisk together eggs, oil, yogurt, sugar, and vanilla until well combined.
- Gradually pour wet ingredients into the dry and whisk gently. Fold in shredded zucchini. Batter will be thick.
- Pour into loaf pan and smooth the top. Bake for 45–55 minutes, loosely covering with foil halfway to prevent over-browning.
- Remove from oven and let cool in the pan for 1 hour. Optionally, press more chocolate chips on top while warm.
- Transfer to a wire rack and cool completely before slicing.
Notes
- Do not blot zucchini the moisture is essential.
- Use Greek yogurt or sour cream for added tenderness.
- For muffins: Bake at 425°F for 5 min, then 350°F for 14–15 min.
- For cupcakes: Bake at 350°F for 19-20 min.