I don’t have the garden space to grow zucchini. Seriously, have you seen how big those plants get? But luckily I have a neighbor who will trade zucchini for peaches (as you may recall, I recently bought 50 pounds of peaches). And as much as I enjoy sautéed or grilled zucchini, I have to admit that my first thought upon receiving a fresh garden zucchini is zucchini bread.
This recipe is a riff on my mom’s zucchini bread recipe, which I grew up eating. I cut the oil in half and the sugar by a quarter, subbed in white whole wheat flour, and stirred in plain yogurt for extra moistness. And most importantly, I added cocoa powder and chocolate chips.
When I made this Fudgy Chocolate Zucchini Bread last week for my family, we ended up eating the entire loaf in a day. Which I am not proud of. But which goes to show how irresistible it is.
- 2 eggs
- ½ cup plain yogurt (I used Greek yogurt)
- ½ cup vegetable or canola oil
- 1½ cups white whole wheat flour
- ¾ cup sugar
- ¼ cup cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ cup chocolate chips + 2 tablespoons
- 1½ cups shredded fresh zucchini
- Preheat oven to 350 degrees and butter and flour a loaf pan (or use cooking spray).
- Combine eggs, yogurt, and oil in a mixing bowl and blend well. Add flour, sugar, cocoa powder, cinnamon, baking soda, salt, and baking powder and blend. Batter will be thick.
- Add ¼ cup chocolate chips and zucchini and stir until well combined.
- Pour batter into pan. Sprinkle 2 tablespoons chocolate chips on top of loaf. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Set pan on a wire rack and let rest for 15 minutes. Slide a knife around the edges to loosen loaf from pan. Carefully turn out loaf onto wire rack and cool.
For another spin, check out Whole Wheat Zucchini Muffins with Crunchy Sunflower Seed Topping.