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Even though it looks so fudgy and chocolatey, don’t let this zucchini chocolate loaf fool you. Packed with 1 ½ cups of shredded zucchini, and with sugar free chocolate chips, this loaf is definitely a fave at home. Unlike our Banana Zucchini Bread, this recipe doesn’t require you to squeeze the water out of the zucchini – so it’s a much quicker recipe to prepare.

You can replace the sugar-free chocolate chips for semi-sweet chips or chunks, and we would suggest skipping the milk chocolate chips as they could make the loaf a bit sweeter than intended.

Kitty

Zucchini Chocolate Loaf

Yields 6 servings
Adapted from Sally’s Baking Addiction

Ingredients:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
¾ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 teaspoon instant coffee
1 cup unsweetened chocolate chips
2 eggs
¼ cup vegetable oil
⅓ cup Greek yogurt
⅔ cup sugar
1 teaspoon vanilla extract
1 ½ cups shredded zucchini

Directions:

1. Preheat oven to 350°F. Prepare a 9×5-inch loaf pan with parchment paper and nonstick spray. Set aside.
2. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, instant coffee and chocolate chips until combined. Set aside.
3. In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla. Slowly pour the wet ingredients into the dry ingredients and whisk to combine.
4. Add in the zucchini and fold until combined. The batter will be very thick.
5. Bake for 45–55 minutes. The loaf is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
6. Remove pan from the oven and allow to cool in the pan set on a wire rack for 1 hour.
7. Remove loaf from the pan, and place it directly on the wire rack to cool completely.
8. Cover and store bread at room temperature for 5 days or in the refrigerator for up to 1 week.

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)