Moist Chocolate Zucchini Bread
Equipment
- 9x5-inch loaf pan
- Parchment paper (or cooking spray)
- Whisk
- spatula
- Box grater (or food processor)
Ingredients
- 1 ½ cups unbleached all-purpose flour, spooned & leveled 190g
- ½ cup unsweetened cocoa powder, sifted 45g
- 1 ¼ tsp baking soda
- ¾ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp espresso powder, optional for richer chocolate flavor
- 2 large eggs
- ¾ cup granulated sugar 150g
- ½ cup brown sugar, packed 100g
- ½ cup salted butter, melted 113g
- ¼ cup plain Greek yogurt or sour cream 60g
- 1 tsp vanilla extract
- 1 ½ cups shredded zucchini or yellow squash 180g
- 1 cup semi-sweet chocolate chips, for batter 175g
- ¼ cup semi-sweet chocolate chips, optional for topping 44g
Instructions
- Preheat and Prep Pan: Preheat oven to 350°F (175°C). Verify temperature with an oven thermometer. Grease a 9x5-inch loaf pan or line with parchment paper.
- Prep the Zucchini or Squash: Grate 1 medium zucchini or yellow squash to yield 1 ½ cups shredded. Do not squeeze out moisture to keep the bread moist. Set aside.
- Mix the Dry Ingredients: In a large bowl, add the flour and sift cocoa powder, baking soda, baking powder, salt, cinnamon, and espresso powder (if using) through a fine-mesh sieve remove lumps, ensuring a smooth batter.
- Mix the Wet Ingredients: In another bowl, whisk eggs, granulated sugar, brown sugar, vegetable oil, Greek yogurt, and vanilla extract until smooth.
- Combine the Wet and Dry Ingredients: Add wet ingredients to dry, stirring with a spatula until just combined. Avoid overmixing.
- Fold in Zucchini and Chips: Fold in shredded zucchini (or yellow squash) and 1 cup chocolate chips until evenly distributed.
- Bake: Pour batter into the prepared pan, smoothing the top and mounding slightly in the center for a domed loaf. Bake for 45–55 minutes. In the last 10 minutes, remove the loaf, sprinkle 2–3 tbsp chocolate chips on top, and lightly press them in. Return to oven to finish baking. Check doneness with a toothpick (clean or with a few moist crumbs). Total baking time is 55–65 minutes.
- Cool: Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Zucchini or Yellow Squash: Both work perfectly, adding moisture and nutrition. No need to squeeze out liquid, but if the batter looks too wet (like thin pancake batter), add 1–2 tbsp extra flour.
- Sifting Cocoa and Spices: Cocoa powder can be lumpy, so sifting it with baking soda, baking powder, salt, cinnamon, and espresso powder through a fine-mesh sieve ensures a smooth, lump-free batter.
- Espresso Powder: Enhances chocolate flavor without a coffee taste—highly recommended!
- Chocolate Chip Topping: Adding chips in the last 10 minutes prevents sinking for a bakery-style look.
Nutrition
Serving: 1slice
Servings: 12 slices
