Description
Indulge in the decadent goodness of Double Chocolate Zucchini Bread with this easy recipe. Learn how to bake this moist and chocolatey treat today!
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 1/2 cup (41g) unsweetened natural cocoa powder
- 3/4 teaspoon (4 ml) baking soda
- 1/4 teaspoon (1 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 1/2 teaspoon (3 ml) espresso powder
- 3/4 cup (135g) dairy-free chocolate chips
- 2 large eggs
- 1/4 cup (60ml) vegetable oil
- 1/3 cup (80g) dairy-free plain Greek yogurt
- 2/3 cup (135g) granulated sugar
- 1 teaspoon (5 ml) pure vanilla extract
- 1 and 1/2 cups (180g) shredded zucchini
Instructions
- Set your oven to 350°F (177°C) and prepare a 9×5-inch or 8×4-inch loaf pan by coating it with nonstick spray. Place it aside for now.
- Combine the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder in a large bowl, mixing well. Stir in the chocolate chips and set the bowl aside.
- In a separate medium-sized bowl, blend together the eggs, vegetable oil, yogurt, sugar, and vanilla extract until smooth. Gradually add the wet mixture to the dry ingredients, stirring softly to incorporate. Add the shredded zucchini and fold it in. The mixture will be quite thick.
- Place the batter in the oven and bake for 45–55 minutes. Halfway through, loosely cover the top with aluminum foil to avoid over-browning. The bread is finished when a toothpick inserted in the center emerges clean with just a few moist crumbs. The larger pan usually bakes in about 45 minutes, while the smaller one takes closer to 55 minutes. Ovens can differ, so start checking at 45 minutes.
- Take the bread out of the oven and let it cool in the pan on a wire rack for an hour. While it’s still warm, you can gently press a few extra chocolate chips on top for decoration, if desired.
- Carefully remove the bread from the pan and place it directly on the wire rack to cool fully.
- Store the bread covered at room temperature for up to 5 days, or refrigerate it for up to a week.
Notes
- Use high-quality cocoa powder and dairy-free chocolate chips for a more intense chocolate flavor.
- Make sure to thoroughly squeeze excess moisture from shredded zucchini to avoid a soggy texture.
- Enhance the bread by adding chopped nuts or dried fruit for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 5g
Keywords: chocolate zucchini bread, dairy-free recipe, moist loaf, easy baking, healthy dessert
