Because CHOCOLATE. And because David hates zucchini. (Wha?) But Chocolate Zucchini Bread? I plan on having this for breakfast. And a snack. Annnnnd dessert. With a glass of milk. This bread is the perfect answer to not TOTALLY killing my macros when what I’m really craving is chocolate orange cake with pistachios or chocolate caramel turtle cake.
David and I planted a vegetable garden this year. The zucchini plant was the center of much debate. We had limited space and were trying to decide which vegetables would grace our dinner table this summer. I very much wanted a zucchini plant. (This may have been motivated by the visions of Chocolate Zucchini Bread dancing in my head.) David warned me it would be huge. He told me it would take over our little garden plot, block out the sun, and overwhelm our poor tomatoes, peppers, and blueberries. He ADMONISHED me, saying we would have zucchini everywhere . . .
. . .
So we got a zucchini plant. (I love him.) And yes folks. We have a LOT of zucchini.
This rich, moist, fudgey bread is the perfect answer. And even though David is not a huge zucchini fan, chocolate zucchini bread wins him over every time. (Then again, so do banana macadamia nut muffins and blueberry swirl muffins. He’s just a baked goods-kinda guy, I guess.)
This zucchini bread needs less oil and sugar, thanks to the zucchini and yogurt. You don’t need to peel the zucchini before you use it, since it will cook through in the oven. Just use the biggest hole cheese grater that you have to grate the zucchini. If you try using a small one, the zucchini may dissolve into mush and water. To remove some of the water, I placed the zucchini on top of three stacked paper towels. Then I just folded in the corners and lightly squeezed. The zucchini shreds should still feel wet when you throw them into the batter, but they shouldn’t be dripping.
My favorite way to eat this bread is sliced, zapped in the microwave for about 10-15 seconds, and accompanied by a glass of milk. The chocolate chips just start to melt, which only enhances the gooey decadence of this bread. If you are trying to be extra healthy, you can leave the chocolate chips out. (But I don’t know if we will be able to continue our friendship.) Feel free to switch to dark, semi-sweet, milk–whatever you prefer. I always prefer semi-sweet.
I plan on enjoying this all weekend while snuggled in a blanket on my balcony. And YES! You read that right. A blanket. I can see Fall peeking its nose around the corner and I cannot wait for apple-everything, pumpkins, cinnamon, red leaves, and mountain breeze. But for the moment, I will take my chocolate with that last hint of a zucchini-stuffed summer.
Serves 12 3/4 inch slices
20 minPrep Time
40 minCook Time
1 hrTotal Time
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
- 2 large eggs
- ¼ cup canola or vegetable oil
- ¼ cup plain greek yogurt (nonfat or whole)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini
- Extra chocolate chips for topping
- Move the oven rack to just below the mid-way point. Preheat the oven to 350 degrees Fahrenheit. Prepare a loaf pan by spraying it with nonstick spray.
- Shred the zucchini using a large hole cheese grater. Lightly squeeze the zucchini with paper towels so that the zucchini is not dripping, but so that it is still moist.
- Mix flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips in a large mixing bowl.
- In a separate small bowl (or glass measuring cup), whisk together eggs, oil, yogurt, sugar, and vanilla until smooth.
- Use a fork to mix the wet ingredients into the dry ingredients, stirring until fully incorporated, and there are few lumps.
- Use a spatula to fold in the zucchini, pushing the dough around to make sure the zucchini is evenly spread throughout. Pour the batter into the prepared loaf pan, scraping down the sides. Loosely scatter chocolate chips on top of the batter to your liking. (I probably use about ½ cup.)
- Bake for 40-50 minutes, until an inserted toothpick comes out clean. Remove from oven and let cool, in the pan, on a wire rack. When it is cool enough to handle the pan, tip bread out onto wire rack. It should slide out easily.
- Slice and serve! This bread can be wrapped in tin foil or placed in a plastic bag and stored in the refrigerator. It can also be sealed in a plastic bag (after it is completely cool to the touch) and stored on the counter.
MACROS: Fat: 9.6 g; Carbs: 28.7 g; Protein: 4.1 g