Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened natural cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp instant espresso powder (optional)
3/4 cup semi-sweet chocolate chips
2 large eggs
1/2 cup granulated sugar
1/2 cup vegetable oil
1/2 cup plain Greek yogurt
1 tsp pure vanilla extract
1 1/2 cups finely shredded zucchini (unpeeled)
Instructions
Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
In a large bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.
Toss chocolate chips into the dry mix to coat.
In a second bowl, whisk eggs, sugar, oil, yogurt, and vanilla.
Fold in the shredded zucchini.
Add wet ingredients to dry and stir gently until just combined.
Pour batter into prepared pan and smooth the top.
Bake for 45–55 minutes, loosely covering with foil halfway through.
Let cool in the pan for 1 hour, then transfer to a wire rack to cool completely.
Slice and enjoy, or wrap and freeze for later.
Notes
No need to peel the zucchini—just wash and grate it.
Don’t overmix the batter; stir until just combined.
Tossing the chocolate chips in flour keeps them from sinking.
Check doneness at 45 minutes with a toothpick.
For muffins, reduce baking time to 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg