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Chocolate Zucchini Bread - Moist, Rich, and Easy

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups (200g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder (natural or Dutch-process)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon espresso powder (optional, boosts chocolate flavor)
  • 2 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 1/2 cup (120ml) neutral oil (canola, vegetable, or light olive oil)
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) plain Greek yogurt or sour cream (for tenderness)
  • 2 cups (about 260g) grated zucchini, lightly squeezed
  • 3/4 cup (130g) chocolate chips (semisweet or dark), plus extra for topping

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
  2. Grate the zucchini: Use the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and gently squeeze out excess moisture. You want it damp, not dripping.
  3. Mix dry ingredients: In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder until no lumps remain.
  4. Whisk wet ingredients: In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Whisk in the oil, vanilla, and yogurt until well combined.
  5. Combine batter: Add the dry ingredients to the wet and stir with a spatula just until a few streaks of flour remain. Fold in the zucchini and chocolate chips until evenly distributed. Do not overmix.
  6. Fill the pan: Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle a small handful of chocolate chips over the surface for a glossy finish.
  7. Bake: Bake for 55–65 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. If the top is browning too quickly, tent it loosely with foil during the last 10–15 minutes.
  8. Cool: Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack. Cool completely before slicing for the cleanest cuts.
  9. Slice and serve: Use a sharp serrated knife. Enjoy slightly warm or at room temperature.