Double Chocolate Zucchini Bread
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
This Double Chocolate Zucchini Loaf tastes like intense dark chocolate and is loaded with chocolate chips, while the zucchini sneaks in nutrients. Serves 10-12.
  • ½ teaspoon instant coffee powder
  • 1 tablespoon warm water
  • 125g (or ½ cup + 2 tablespoons) granulated sugar
  • 90ml (or ¼ cup + 2 tablespoons) regular yogurt
  • 60ml (or ¼ cup) sunflower oil
  • 2 large eggs (about 110g)
  • 1 teaspoon vanilla extract
  • 125g (or 1 cup) all-purpose flour
  • 73g (or ½ cup + 2 tablespoons) Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • pinch of table salt
  • 250g (or 8.8 ounces, about 1½ cups + 3 tablespoons) shredded zucchini
  • 115g (or ½ cup + 2 tablespoons) dark chocolate chips
  1. Preheat the oven to 175°C/350°F (standard oven setting) and place the oven rack on the lower third position of your oven (so just under the center of the oven). This prevents the top of the bread from browning too much. Line a 23x12-cm or 9x5-inch loaf pan with baking parchment. Use a little butter to help stick the parchment to the sides of the pan.
  2. Dissolve the coffee powder into the warm water. In a medium-sized bowl, whisk together sugar, yogurt, oil, eggs, and vanilla. Add the coffee and whisk to combine.
  3. Add flour, cocoa powder, baking powder and salt and whisk until the mixture looks smooth.
  4. Using clean hands, squeeze the shredded zucchini over a bowl to get rid of excess moisture. Discard the excess moisture and, using a rubber spatula, fold the squeezed, shredded zucchini and the chocolate chips into the chocolate batter. Reserve some chocolate chips for sprinkling on top).
  5. Pour the batter into the prepared pan, sprinkle over the reserved chocolate chips, and bake for 45-55 minutes, or until a tester inserted into the center of the loaf comes out clean (it's okay if there's some melted chocolate on the tester from the chocolate chips. You just don't want any batter to cling to it).
  6. Remove from the oven and allow to cool to room temperature before slicing. Bread can be stored in an airtight container for up to five days. Or wrap bread (or individual slices for easy snacking!) with plastic wrap and freeze for up to 3 months.
* I started with 250g of shredded zucchini. After squeezing out the excess moisture, I was left with 200g, so I managed to squeeze out 50ml worth (about 3 tablespoons) of moisture.
Recipe by The Tough Cookie at