Double-Chocolate Zucchini Bread Recipe

What you need:

Dry Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup semi-sweet chocolate chips

Wet Ingredients:

• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup plain Greek yogurt
• 1 teaspoon vanilla extract

Other:

• 2 cups grated zucchini (about 2 medium-sized zucchinis)
• Cooking spray or extra oil for greasing the pan

What to do:

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or extra oil, ensuring it's well-coated.

Don't forget to wash and dry the zucchinis! Then grate them using the coarse side of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.

Up next: combine the dry ingredients. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar. Add the chocolate chips and stir until they are evenly distributed in the dry mixture.

Also combine the wet ingredients. In another bowl, beat the eggs, then add the vegetable oil, Greek yogurt, and vanilla extract. Mix until well combined.

Then mix them both. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.

After that, gently add the grated zucchini. The zucchini will add moisture to the batter and keep the bread from becoming dry.

Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Then allow the double-chocolate zucchini bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

And that’s it! Once the bread has cooled, slice it into thick, indulgent pieces and savor the rich, chocolatey goodness with the subtle hint of zucchini.