Chocolate Zucchini Bread Secret to Staying Moist
This Chocolate Zucchini Bread is rich, moist, and packed with double chocolate flavor. Learn the secret to a perfect texture that never dries out.
Equipment
- Mixing bowls
- Whisk
- 9x5-inch loaf pan
- Box grater
- Cooling rack
Ingredients
Dry Ingredients
- 1 cup all-purpose flour spooned and leveled
- 0.5 cup unsweetened cocoa powder natural, not Dutch-processed
- 0.75 tsp baking soda
- 0.25 tsp baking powder
- 0.25 tsp salt
- 0.5 tsp espresso powder optional
- 0.75 cup semi-sweet chocolate chips
Wet Ingredients
- 2 large eggs room temperature
- 0.25 cup vegetable oil or melted coconut oil
- 0.33 cup plain Greek yogurt or sour cream
- 0.66 cup granulated sugar
- 1 tsp vanilla extract pure
Add-Ins
- 1.5 cups shredded zucchini unpeeled, not blotted
Instructions
- Preheat oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk flour, cocoa, baking soda, baking powder, salt, and espresso powder. Stir in chocolate chips.
- In another bowl, whisk eggs, oil, yogurt, sugar, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir gently. Fold in shredded zucchini until combined.
- Transfer batter into prepared pan and smooth the top.
- Bake for 45 to 55 minutes. Cover loosely with foil halfway through if the top browns too quickly. Check doneness with a toothpick.
- Cool in pan for 1 hour, then transfer to a wire rack to cool completely.
Notes
This loaf freezes well for up to 3 months. Wrap tightly and thaw overnight in the fridge before serving. Add extra chocolate chips on top before baking for a finished look.