Make the most of summer's zucchini abundance with this Chocolate Zucchini Bread recipe. It delivers an uncomplicated, chocolate-packed, rich ard fudgy, moist dessert for all chocolate lovers.
Prep Time15 minutesmins
Cook Time55 minutesmins
Ingredients
1cupall-purpose flour
3/4cupwhole wheat flouror use all-purpose
1/2cupcocoa powder
1teaspoonbaking soda
1/4teaspoonbaking powder
1/2teaspoonkosher or sea salt
1/2teaspooninstant coffee powder*optional
2eggs
1/3cupfull-fat greek, or other plain yogurt room temp
1/3cupmaple syrup
1/3cupcane sugaror light brown or coconut sugar
¼cupavocado oil or coconut oil, or butter, melted and cooled
1teaspoonvanilla extract
2cupspacked grated zucchini unpeeled, not wrung out, grated on the large or small holes of a box grater
1cupdark or semisweet chocolate chips**plus more for sprinkling on top
Instructions
Preheat the oven to 360°F (see notes for oven temperature and cooking time).
Lightly grease the bottom and sides of a 9x5-inch loaf pan and line with a sheet of parchment paper leaving a 2-inch overhang on the two longer sides.
In a medium bowl, combine the flours, cocoa powder, baking soda, baking powder, salt, and instant coffee powder, if using.
In a large bowl, whisk together the eggs, yogurt, maple syrup, cane sugar, oil, and vanilla. Add the wet ingredients to the dry ingredient bowl, and stir until just combined. The mixture will seem very dry until you add the zucchini so don’t overmix. Fold in the zucchini and chocolate chips.
Pour the batter into the prepared loaf pan. Sprinkle the top with additional chocolate chips, if desired, and bake for 55 to 70 minutes, or until a toothpick inserted comes out clean. Remove from the oven and let cool completely in the pan.before slicing.
Notes
*Instant Coffee Powder: This is a completely optional ingredient but a just a small amount will intensify and accentuate the chocolate flavour. It will not be detectable at all but feel free to omit it if you prefer.**Chocolate chips: If you use dark chocolate chips, as opposed to semi-sweet, or if you omit the chips altogether, I recommend adding a few more tablespoons of any sweetener to the batter. Oven Temperature and Cooking Time: Perhaps my oven runs a little on the not-so-hot side but I find this loaf bakes really well at 360°F. If yours runs hot, bake at 350°F. Likewise, the cooking time for this quick bread will vary greatly depending on how hot your oven runs, and how wet your zucchini is. Start checking at 55 minutes but be aware this recipe makes an extra large loaf and will likely need more like 65 minutes to be completely set.