Moist Chocolate Zucchini Bread
Print RecipeA rich, fudgy chocolate zucchini bread made with zucchini or yellow squash—no squeezing required! Optional espresso powder boosts the chocolate flavor, and a late-added chocolate chip topping ensures a stunning look. Perfect for breakfast, snacks, or dessert.
Servings: 12 slices
equipment (affiliate links
- kitchen scale for best accuracy
- Parchment paper or cooking spray
- box grater OR
Ingredients
- 1 ½ c. (180 g) shredded zucchini or yellow squash
- 1 ½ c. (190 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- ½ c. (45 g) dutch-processed cocoa powder sifted
- 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 c. (150 g) granulated sugar
- ½ c. (100 g) brown sugar packed
- ½ c. (113 g) salted butter melted
- ¼ c. (50 g) plain Greek yogurt or sour cream
- 1 tsp. vanilla extract
- 1 c. (175 g) semi-sweet chocolate chips for batter
- 1 tsp. unbleached all-purpose flour for coating chocolate chips
- ¼ c. (44 g) semi-sweet chocolate chips optional for topping
Instructions
- Preheat and Prep Pan: Preheat oven to 350°F (175°C). 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 (unless using yellow squash) 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, butter, 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.
Serving: 1slice | Calories: 462kcal | Carbohydrates: 68g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 339mg | Potassium: 449mg | Fiber: 7g | Sugar: 35g | Vitamin A: 359IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 5mg
