I’ve come across quite a few recipes for chocolate zucchini bread and I’ve always been intrigued by this recipe. I had two leftover zucchini wasting away in my refrigerator so I thought I would give this a shot. Turns out you can’t taste the zucchini at all! I’m not really sure why but chocolate and zucchini can both be a little bit bitter so maybe the flavors complimented each other. The bread uses two blocks of unsweetened baker’s chocolate which gives it a very rich chocolate flavor. I used plain yogurt to give it an extra bit of creaminess. The result was a really moist, chocolatey bread with the added benefit of 2 cups of veggies! Plus the kitchen smelled amazing while the bread baked so I look forward to making this again.
Chocolate Zucchini Bread
(makes 1 loaf)
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 1 1/2 cups sugar
- 3/4 cup plain full fat yogurt
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 2 squares unsweetened baker’s chocolate, melted
- 2 cups grated zucchini (about 2 zucchini)
- In a bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix together the eggs, sugar, yogurt, oil, vanilla, and chocolate.
- Add the dry ingredients into the wet and combine thoroughly.
- Stir in the zucchini. Pour in a greased loaf pan.
- Bake in a preheated 325F oven for 1 hour and let cool for 10 minutes before slicing.