Description
This moist and delicious Chocolate Zucchini Bread combines the subtle sweetness of coconut sugar with rich cocoa powder and fresh zucchini for a nutritious twist on classic quick bread. Perfect as a snack or dessert, this loaf is packed with chocolate chips for extra indulgence while incorporating whole wheat pastry flour and Greek yogurt for added texture and flavor.
Ingredients
Dry Ingredients
- 1 cup whole wheat pastry flour (or all-purpose flour)
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
Wet Ingredients
- 2 large eggs
- ¾ cup coconut sugar
- ¼ cup melted coconut oil
- ⅓ cup plain Greek yogurt (full fat preferred)
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated zucchini (no need to squeeze liquid)
Add-ins
- ⅓ cup chocolate chips (plus more for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium-sized bowl, combine the whole wheat pastry flour, cocoa powder, baking soda, sea salt, and cinnamon. Stir well to evenly distribute all dry components.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs and coconut sugar until well blended. Add the melted coconut oil, Greek yogurt, and vanilla extract, stirring until the mixture is smooth. Fold in the finely grated zucchini, incorporating it evenly throughout the wet mixture.
- Combine Wet and Dry Ingredients: Pour the dry ingredients into the wet ingredients bowl and gently stir until just combined. Be careful not to overmix, as this can lead to a denser bread.
- Stir in Chocolate Chips: Gently fold in ⅓ cup of chocolate chips to the batter, reserving some for topping if desired.
- Transfer and Top Batter: Pour the batter into your prepared loaf pan, spreading it out evenly. Sprinkle additional chocolate chips on top to create a tempting, chocolatey crust.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 45 to 50 minutes. Check doneness by inserting a toothpick into the center of the bread—it should come out clean or with just a few moist crumbs attached.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. This helps the bread set and makes slicing easier.
Notes
- Using whole wheat pastry flour adds fiber and nutrients but you can substitute all-purpose flour if preferred.
- There’s no need to squeeze liquid from the grated zucchini; its moisture helps keep the bread tender.
- For a vegan version, substitute eggs with flax eggs and use a non-dairy yogurt alternative.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; slice before freezing for easy portioning.
- Adding nuts like walnuts or pecans can add extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
