This rich ChocolateZucchiniBread is moist, deeply chocolatey, and totally delicious! We make this bread in two bowls — no stand or hand mixer required. We use better-for-you ingredients — less sugar than most zucchini breads, Greek yogurt, dark chocolate, coconut oil, blended-up oats, and zucchini of course!
Course Breakfast, Dessert, Snack, Vegetarian
Cuisine American, Healthy, Vegetarian
Keyword Chocolate Zucchini Bread
Prep Time 20minutes
Cook Time 50minutes
Total Time 1hour10minutes
1/2cuphoney vanilla Greek yogurt(we love Greek Gods)
1/2cuplight brown sugar,lightly packed
1/3 + 3/4cupdark chocolate chips,divided
1/3cupmelted coconut oil
1 and 1/2teaspoonsvanilla extract
1/3cupoat flour(just blend regular oats in a blender -- Note 1)
2tablespoonsDutch-process cocoa powderrecommended: Hershey's Special Dark cocoa powder
1/2teaspoonfine sea salt
1cupwhite flour(or use white-whole wheat)
Heaping 3/4cuplightly packed and finely grated zucchini
PREP: Preheat the oven to 350 degrees F (176 degrees C). Lightly grease and flour an 8 1/2- by-4 1/2 inch pan or line with parchment paper, leaving an overhang for easy removal. Grate zucchini on the small holes of a grater. Measure and set aside.
WETINGREDIENTS: In a medium-sized bowl, stir together the Greek yogurt, honey, and brown sugar until smooth.
CHOCOLATE AND COCONUT OIL: In another small microwave-safe bowl place 1/3 cup (62g) chocolate chips. Melt the coconut oil and measure the oil after being melted. Pour the melted coconut oil over the chocolate chips and stir. Microwave in bursts of 15 seconds, stirring for 20 seconds in between each burst until chocolate is fully melted and smooth. Allow to cool to room temperature and then use a spatula to scrape every bit into the Greek yogurt mixture. Stir to combine. Add in the egg and vanilla extract and stir until smooth.
DRYINGREDIENTS: In a separate bowl, stir together the oat flour (Note 1), cocoa powder, baking soda, baking powder, salt, and cornstarch. Add in the white or white-whole wheat flour. Add in the remaining 3/4 cup chocolate chips (118g). Stir the dry ingredients together.
COMBINE: Add the dry to the wet. Mix in the zucchini. Gently stir until just combined. Over-mixing will result in dense bread or a sunken center.
BAKE: Use a spatula to scrape every bit of the mixture into the prepared pan and smooth the top into an even layer. Top with a few more chocolate chips if desired. Bake for 45-55 minutes or until a toothpick when inserted into the center comes out with dry or moist (not wet) crumbs. The bread should also be pulling slightly away from the sides. Be careful to not over-bake, it will yield a much drier, less-tasty zucchini bread.
ENJOY: Remove from the oven and let cool for 10 minutes before inverting it onto a cooling rack to finish cooling. Allow to completely cool before cutting into the bread -- otherwise, it's pretty crumbly! Cut with a very sharp, serrated knife. Best enjoyed the same day -- see "Storage" notes below.
STORAGE: This bread stores 1-2 days at normal room temperature (wrapped tightly/stored in an airtight container). After 3-4 days, this bread is more prone to molding because of the ingredients used and the overall moistness of the bread. Warm refrigerated (unwrapped) slices in the microwave for 5-10 seconds. Freeze any leftover slices for up to 3 months (individually wrapped and then in another zip-top bag). To thaw, set out wrapped slices at room temperature for about an hour. Warm leftover slices in the microwave for 5-10 seconds before enjoying. Add a slather of peanut butter for a fun flavor variation!
Note 1: Oat flour: I use regular old-fashioned or quick oats and quickly pulse them in a blender or food processor until they resemble flour. Then, measure and add to the bowl (the measurement should be taken after the oats are blended, not before).