A ridiculously fudgy double chocolate zucchini bread made with cocoa powder and loaded with chocolate chips. And bonus: it has less fat and sugar than you’d imagine!!!
Since I was a wee one I’ve been obsessed with zucchini. And I can’t really tell you why… I’ve just loved it forever. Some of my favorite ways to prepare zucchini are:
- Lightly battering it in flour and pan frying it
- Grilled over an open flame
- In fritter form
- OBVIOUSLY zucchini noodles
- As little boats with sautéed summer vegetables and parm inside
But without a doubt, my favorite way to prepare zucchini is as zucchini bread. It’s more subtle than banana bread, and in my opinion, WAY better. It’s soft, pillowy, moist, and interestingly enough, you don’t need that much oil/butter in it to make it taste delicious.
This Double Chocolate Zucchini Bread is no exception. It’s insanely moist and SO chocolatey. And as Sofi exclaimed: “you can’t even tell it has zucchini in it!”
How to make Double Chocolate Zucchini Bread?
One of my favorite things about this chocolate zucchini bread is how incredibly easy it is. The batter comes together in under 10 minutes. Pop it in the oven, and 45 minutes later you’ll be eating an impossibly fudgy, decadent, chocolate bread that you’d never know had vegetables in it.
I baked this bread in All-Clad’s 1 pound loaf pan, which is the perfect size for a full serving of quick bread. It is part of All-Clad’s 5 piece bakeware set, which also comes with a cooling rack, an 8×8 pan, and a 9×13 pan. The entire set is outfitted in a ceramic-enforced nonstick finish, which makes releasing baked goods supremely easy. I have baked in both the 8×8 square pan and this loaf pan multiple times, and there is no need for using a baking spray or parchment paper. Your brownies, bars, and loaves come out cleanly every time, which given how much I bake is a huge win!
As for the size of this loaf pan, typical loaf pans are about 1.5 pounds and have a wider base, which means that often you have to double a quick bread recipe in order to not have your quick bread look more like a brick than a loaf. So All-Clad’s 1 pound loaf pan is all I bake my quick breads in now.
Oh and how could I almost forget!, check out these brand new silicone baking tools from my friends at All-Clad. They come in every size you’d need, and range from softer (for scooping the last drop of batter from your bowl) to harder (for cooking eggs). They made whipping up this chocolate zucchini bread a total breeze.
Alright, friends. Cannot wait to hear what you think of THE Double Chocolate Zucchini Bread 😉Print
Double Chocolate Zucchini Bread
- 1 ½ cups zucchini, shredded and pressed
- ¼ cup greek yogurt
- ¼ cup vegetable oil
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 2 eggs, room temperature
- ¾ cup all purpose flour
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semisweet chocolate chips, divided
- Preheat the oven to 350°F.
- Using a cheese grater, finely grate the zucchini over a paper towel. Wrap the zucchini in the paper towel, press the zucchini to release some of the moisture. Don’t completely dry it out, but press firmly on it to dry out any excess moisture. Firmly press the zucchini into a measuring cup to measure out 1 ½ packed cups. If you need to grate more zucchini, repeat the process.
- In a large mixing bowl, combine the greek yogurt, oil, and brown sugar. Use a whisk to beat until combined. Add the vanilla and eggs one at a time, whisking between addition. Stir in the zucchini and set aside.
- In a separate bowl combine the flour, cocoa powder, baking soda, baking powder and salt. Stir in the wet ingredients into the dry ingredients until combined and no lumps of flour remain. Fold in ⅔ cup of chocolate chips, setting the other third aside for the top of the bread.
- Pour batter into your AllClad nonstick loaf pan and sprinkle the top with remaining chocolate chips. Bake for 45 minutes, or until the bread springs back when you touch it and a knife inserted into the middle comes out clean.
This post is sponsored by All-Clad. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!