A delicious and healthier take on chocolate zucchini bread. You're going to love how flavorful, moist and easy this quick bread recipe is!
Preheat your oven to 350°F. Grease and flour a 9-by-5-inch loaf pan and set aside. Mix topping ingredients (if using) and set aside.
In a medium bowl, whisk together the flour, cinnamon, salt, baking soda and cocoa. Set aside.
In the Wondermix or other stand mixer or using a hand mixer, beat together oil, sugar and eggs for about 1-2 minutes until slightly fluffy. (This can be done without a mixer, but is easier using one.) Add vanilla and Greek yogurt and continue to mix.
Fold in the shredded zucchini to wet ingredients. Add in the dry flour ingredients. Stir until just combined (do not overmix) and lastly fold in the chocolate chips. (I did not use the mixer for combining dry and wet ingredients, as you do not want to overmix.)
Transfer batter into prepared loaf pan. Sprinkle the topping over the top of batter. Bake for 45-55 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Oven temperatures vary, so just make sure to start checking at 45-50 minutes.
CHANGE IT UP: Add about 1/2 to 3/4 cup chopped walnuts or pecans. MAKE MUFFINS: Makes 12 muffins. Reduce baking time to 20-25 minutes. MAKE IT VEGAN: Replace the eggs with flax eggs and use dairy free chocolate chips and yogurt. MAKE IT DAIRY FREE: Use dairy free chocolate chips. Instead of Greek yogurt, use a dairy free yogurt variety or applesauce or additional oil. MAKE IT EGG FREE: Replace the eggs with flax eggs. MAKE IT GLUTEN FREE: Bob’s Red Mill’s all-purpose gluten-free mix should work well. MAKE IT LOWER IN FAT: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet. STORAGE SUGGESTIONS: The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing. NUTRITIONAL INFORMATION is with topping and based off of ingredients I used - all-purpose flour, low fat Greek yogurt, brown sugar/Splenda blend.