Description

A deeply chocolatey, moist zucchini bread that stays soft for days. Packed with hidden fiber and protein, this recipe serves as a substantial breakfast or snack that fuels your day without feeling like a dietary compromise.

Ingredients

Scale

2 cups finely grated zucchini (approx. 200g, squeezed dry)
1 cup dark chocolate chips (semi-sweet or dark, 60% cocoa or higher)
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (Dutch-processed preferred)
1/2 cup plain Greek yogurt
1/2 cup vegetable oil or melted coconut oil
1 cup packed dark brown sugar
2 large eggs (room temperature)
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang on the sides.
Grate the zucchini using the small holes of a box grater. Place in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture. Set aside.
In a large bowl, whisk together the vegetable oil, brown sugar, and eggs until smooth. Whisk in the Greek yogurt and vanilla extract until the mixture is glossy and thick.
In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Sift the cocoa powder if it is clumpy.
Add the dry ingredients to the wet ingredients. Use a spatula to fold them together gently until no streaks of flour remain. Do not overmix.
Gently fold in the grated zucchini and chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes. If the top begins to brown too quickly after 40 minutes, tent loosely with aluminum foil.
The bread is done when a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and place it on a cooling rack to cool completely before slicing.

Notes

Crucial Tip: Squeeze the zucchini well to remove excess water to prevent a soggy bottom. Room temperature ingredients emulsify better. Do not overmix the batter to avoid tough bread. Let the bread cool completely before slicing to prevent gumminess.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of loa
Calories: 210
Sugar: 20
Sodium: 150
Fat: 9
Saturated Fat: 3
Carbohydrates: 32
Fiber: 2
Protein: 4

Keywords: zucchini bread, chocolate zucchini bread, healthy breakfast, moist bread, gluten-free option, meal prep, high fiber bread