Zucchini Chocolate Loaf
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Even though it looks so fudgy and chocolatey, don’t let this zucchini chocolate loaf fool you. Packed with 1 ½ cups of shredded zucchini, and with sugar free chocolate chips, this loaf is definitely a fave at home. Unlike our Banana Zucchini Bread, this recipe doesn’t require you to squeeze the water out of the zucchini – so it’s a much quicker recipe to prepare.
You can replace the sugar-free chocolate chips for semi-sweet chips or chunks, and we would suggest skipping the milk chocolate chips as they could make the loaf a bit sweeter than intended.
Kitty
Zucchini Chocolate Loaf
Yields 6 servings
Adapted from Sally’s Baking Addiction
Ingredients:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
¾ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 teaspoon instant coffee
1 cup unsweetened chocolate chips
2 eggs
¼ cup vegetable oil
⅓ cup Greek yogurt
⅔ cup sugar
1 teaspoon vanilla extract
1 ½ cups shredded zucchini
Directions:
- Preheat oven to 350°F. Prepare a 9×5-inch loaf pan with parchment paper and nonstick spray. Set aside.
- In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, instant coffee and chocolate chips until combined. Set aside.
- In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla. Slowly pour the wet ingredients into the dry ingredients and whisk to combine.
- Add in the zucchini and fold until combined. The batter will be very thick.
- Bake for 45–55 minutes. The loaf is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
- Remove pan from the oven and allow to cool in the pan set on a wire rack for 1 hour.
- Remove loaf from the pan, and place it directly on the wire rack to cool completely.
- Cover and store bread at room temperature for 5 days or in the refrigerator for up to 1 week.
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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)