Double Chocolate Zucchini Bread

Sliced chocolate zucchini bread on parchment paper.

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread with a cinnamon sugar topping is perfectly sweetened, richly flavored, super moist, and easy to make. It’s the perfect excuse for eating your dessert for breakfast! This is also a great way to use up all that zucchini you’ve got lying around the kitchen!

Course Bread, Breakfast, Brunch

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 211

Author Kim

Ingredients

1 cup all-purpose flour (whole wheat pastry flour or white whole wheat flour would work too)
1 teaspoon cinnamon
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup melted and slightly cooled coconut oil any oil will work
2 large eggs at room temperature
3/4 cup packed light brown sugar (or a brown sugar/spenda blend and adjust amount according to package instructions)
1 teaspoon pure vanilla extract
1/4 cup Greek yogurt or sub with sour cream (low fat or fat free will work fine)
1 1/2 cups (about 1 large) packed and shredded zucchini (you do not need to squeeze out moisture)
1/2 cup mini chocolate chips

Optional topping:

1 tablespoon light brown sugar (or a brown sugar/spenda blend)
1/2 teaspoon cinnamon

Instructions

Preheat your oven to 350°F. Grease and flour a 9x5-inch loaf pan and set aside. Mix topping ingredients (if using) and set aside. In a medium bowl, whisk together the flour, cinnamon, cocoa, baking soda and salt. Set aside.
In a 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.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Notes

The bread will keep on the counter, wrapped in plastic wrap, for up to 3 days and in the fridge for up to 1 week. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil and/or place it in a freezer-safe resealable bag. Freeze for up to 3 months. Defrost before slicing.

Nutrition