slices of chocolate zucchini bread on a cooling rack
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5 from 4 votes

Chocolate Zucchini Bread

This Chocolate Zucchini Bread is ultra moist, loaded with chocolate and zucchini that's out of this world delicious! If you love a good moist chocolate cake then this zucchini bread is for you. It's quick and super easy to make!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Bread, Breakfast
Cuisine: American
Keyword: chocolate zucchini bread, quick bread, zucchini bread
Servings: 10
Calories: 251kcal
Author: Joanna Cismaru

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon ground
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup zucchini grated
  • 1/3 cup vegetable oil
  • 1/4 cup plain yogurt such as Greek yogurt
  • 3/4 cup sugar
  • 1/2 cup dark chocolate chips

Instructions

  • Prepare the oven and pan: Preheat your oven to 375 F degrees. Spray a loaf pan generously with cooking spray or grease it with butter.
  • Mix the dry ingredients: In a large bowl combine the flour, baking powder, baking soda, cinnamon, cocoa powder and salt.
  • Prepare the zucchini: Grate the zucchini using a cheese grater. Place the shredded zucchini in a strainer, cheese cloth, or in a paper towel. Squeeze the excess moisture out. You should be left with about 1 cup of shredded zucchini.
  • Mix the wet ingredients: In a separate bowl, mix the shredded zucchini, oil, yogurt, egg and whisk well. Add in the sugar and mix until it begins to dissolve.
  • Mix everything together: Add the dry ingredients to the wet ingredients and mix using a rubber spatula. Stir in the chocolate chips using a spatula.
  • Bake the loaf: Transfer the batter into the prepared loaf pan and place in the oven. Bake for 45 minutes to 1 hour, or until an inserted toothpick comes out clean. Let it cool in the loaf pan for about 10 minutes then transfer it to a cooling rack or on a cutting board.
  • Slice and serve.

Notes

Storage: Allow the chocolate zucchini bread to cool completely before you store it. Wrap it tightly in plastic wrap and store at room temperature for 1-2 days or in the fridge for 1 week. You can also store it sliced in an airtight container.
Freezing: To freeze, wrap the loaf nice and tight in plastic wrap, then wrap it in foil. It will last 2-3 months in the freezer.
Alternatively, you can freeze individual servings, too. You can wrap each slice individually, or you can freeze the slices on a baking sheet for 2 hours. Then, place the frozen slices into a freezer-safe bag and return it to the freezer. Remove slices as desired. Thaw at room temperature for 15 minutes before eating.

Nutrition

Serving: 1slice | Calories: 251kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 21mg | Sodium: 265mg | Potassium: 239mg | Fiber: 2g | Sugar: 18g | Vitamin A: 60IU | Vitamin C: 2.2mg | Calcium: 72mg | Iron: 1.6mg