Chocolate Zucchini Bread

4.72 from 7 votes

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

Cook Time45

Total Time55

Course: Bread, Breakfast

Cuisine: American

Servings:

Calories: 251kcal

Author: Joanna Cismaru

Ingredients

1 1/4 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon ground
1/2 teaspoon 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

US Customary - Metric

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