This double chocolate zucchini bread is so moist and rich, it will soon become a family favorite. Have it for breakfast, a tasty snack, or a simple dessert to get your chocolate fix!
Double Chocolate Zucchini Bread
Our friends gave us a bunch of extra zucchinis from their garden and I’ve been having lots of fun using then up. I’m not fond of cooked zucchini, but I sure love it for baking. It adds moisture and a little extra texture. Plus, it’s a great way to sneak in a few extra nutrients!
This double chocolate zucchini bread is one of my favorite ways to use zucchini. It’s so moist and delicious, I’m sure it will be one of your favorites too!
Double Chocolate Zucchini Bread
- 3/4 cup plain Greek yogurt
- 3/4 cup brown sugar, packed
- 1/2 cup unsweetened apple sauce
- 2 tbsp vegetable oil
- 1 tsp vanilla
- 1 cup grated zucchini (unpeeled) absorb excess moisture with paper towel
- 1 1/4 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 3/4 cup semi-sweet chocolate chips or do half semi-sweet and half milk chocolate
Preheat oven to 350F. Grease a standard loaf pan (8 1/2 x 4 1/2 inch) with non-stick cooking spray and set to the side.
In a medium sized mixing bowl, whisk together yogurt, sugar, applesauce, eggs, oil and vanilla until well blended. Stir in the zucchini. Set aside.
In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt until well blended. Fold in the chocolate chips.
Add the wet ingredients to the dry ingredients and stir until just combined and all of the dry ingredients are moistened. Do not overmix. Pour evenly into loaf pan.
Bake for 60 minutes or until a wooden pick inserted in the middle comes out clean. Cool for 5 minutes and then remove and cool on a wire rack.
Why bake with zucchini?
In addition to adding some extra nutrients to your baking, zucchini adds a wonderful texture and moisture – similar to adding apple sauce or bananas. Zucchini has a mild flavor so it’s hidden easily and pairs amazingly well with chocolate.
Do I need to peel zucchini?
Nope! The zucchini skin is edible so there’s no need for peeling. Not only is it easier to leave the skin on, but it also adds color, flavor, and extra nutrients to your baking. Just wash your zucchini prior to using and you’re good to go!
How do I shred zucchini?
If you’re using a box grater, cut off the ends of the zucchini and just rub it against the side of the grater. While the box grater takes a little bit of extra time, it’s quicker to clean up than a food processor so it’s great for shredding if you don’t need a lot.
I usually use the food processor if I’m doing multiple batches. While it’s much quicker to shred the zucchini, it’s a little bit of a longer process to clean up the food processor, so it’s only really worth it for me if I have a lot to shred. When using the food processor, the zucchini tends to be a bit jucier, so I use a paper towel to blot up the excess moisture.
How much zucchini do I need?
One medium zucchini is equal to approximately 1 cup of shredded zucchini. Typically, grocery store zucchinis are smaller than home-grown zucchini so you’ll likely get more out of your harvested zucchini.
Tips for making the best chocolate zucchini bread.
- Don’t overmix the batter. Quick breads don’t need a lot of stirring, so just try to just barely mix the ingredients together. Overmixing can cause your loaf to sink in the middle or become too dense.
- Make sure your baking soda is fresh – it should be used within 6-9 months. If it’s been on the shelf longer than this time, save it for your cleaning and purchase a new box for baking.
I hope you enjoy this chocolate zucchini bread as much as we do!
More Quick Bread Recipes
For more quick bread recipes, check out these posts…