Description
A dense, fudgy, and incredibly moist chocolate zucchini bread that tastes like a brownie but sneaks in vegetables. This easy one-bowl recipe is perfect for using up garden zucchini and makes a great gift.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup Greek yogurt
- 1 ½ cups finely grated zucchini
- 1 cup semi-sweet chocolate chips
- Optional: ½ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease two 9×5 inch loaf pans and line bottoms with parchment paper.
- Finely grate the zucchini. If very watery, gently squeeze out excess moisture with a paper towel, but leave some for moisture.
- In a large bowl, whisk together vegetable oil and sugar until combined. Add eggs one at a time, whisking well. Stir in vanilla extract and Greek yogurt.
- In a separate medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- Gradually add dry ingredients to wet ingredients, stirring gently with a spatula until just combined. Do not overmix.
- Fold in grated zucchini and chocolate chips (and nuts if using) until evenly distributed.
- Divide batter evenly between the two prepared loaf pans.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Let loaves cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Do not overmix the batter to avoid a tough texture. Ensure zucchini is finely grated so it disappears into the batter. Cool completely before slicing to prevent crumbling. Can be stored at room temperature for 3 days, refrigerated for 5 days, or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of a l
- Calories: 220
- Sugar: 20
- Sodium: 180
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
Keywords: chocolate zucchini bread, moist zucchini bread, easy baking, gluten-free option, healthy dessert, quick bread