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.

For another spin, check out Whole Wheat Zucchini Muffins with Crunchy Sunflower Seed Topping.

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Fudgy Chocolate Zucchini Bread

Yield: 12 slices

Prep Time: 15 minutes

Cook Time: 1 hour

Rest Time: 15 minutes

Total Time: 1 hour 30 minutes

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Ingredients

• 2 eggs
• 1/2 cup plain yogurt, I used Greek yogurt
• 1/2 cup vegetable or canola oil
• 1 1/2 cups white whole wheat flour
• 3/4 cup sugar
• 1/4 cup cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup chocolate chips + 2 tablespoons
• 1 1/2 cups shredded fresh zucchini

Instructions

1. Preheat oven to 350 degrees and butter and flour a loaf pan (or use cooking spray).
2. 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.
3. Add 1/4 cup chocolate chips and zucchini and stir until well combined.
4. 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.
5. 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.

Notes

To make muffins instead: Line muffin tin with paper liners. Spoon batter into muffin cups, about 2/3 full. Sprinkle tops with reserved chips. Bake 15-20 minutes or until muffin springs back when gently pressed. Makes about 16 muffins.

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Nutrition Information:

Yield: 12 slices Serving Size: 1 slice
Amount Per Serving: Calories: 167Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 230mgCarbohydrates: 29gFiber: 3gSugar: 16gProtein: 6g