Chocolate Zucchini Bread
Prep time
Cook time
Total time
Author: Maria
Recipe type: Quick Bread/Zucchini
Serves: 2 loaves
Ingredients
- 2½ cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups sugar
- ⅓ cup milk
- ⅓ cup plain Greek yogurt
- 3 eggs
- 1 cup melted coconut oil or canola oil
- 1 tsp vanilla
- 2 cups shredded zucchini, packed (do not squeeze the liquid out)
- 1 cup semi-sweet chocolate chips plus a little more to sprinkle on top
Instructions
- Preheat oven to 350 degrees. Prepare two 8x4 loaf pans with cooking spray. I like to put a rectangular piece of parchment on the bottom of the pan after I spray it because it helps the bread not to stick to the bottom, especially with chocolate chips in the batter.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, cinnamon, salt, baking powder, and baking soda. Set aside.
- Next, In a medium mixing bowl, whisk the milk and yogurt together.
- Add the sugar, melted coconut oil or canola oil, eggs, and vanilla extract. Mix well until combined.
- Pour the wet ingredients into the dry ingredients and mix until combined. The batter will be thick.
- Next, add the shredded zucchini and mix until combined.
- Lastly, fold in all but a small handful of chocolate chips.
- Pour the batter evenly into the two prepared loaf pans.
- Sprinkle the remaining chocolate chips on top of both.
- Bake at 350 degrees for 45 to 55 minutes or until a toothpick inserted in the middle comes out clean. To prevent the tops from over-baking, halfway through loosely cover them with aluminum foil.
- Remove the bread from the oven. If using stone loaf pans, immediately remove the bread from the pans and place on a wire rack to cool. If using regular loaf pans, let the bread cool for 1 hour, and then remove the bread onto a wire rack to finish cooling.
- Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/chocolate-zucchini-bread/