Chocolate Chocolate Chip Zucchini Bread


How could I not fall for a zucchini bread recipe that has “chocolate” in its title, not just once, but twice? When a friend posted a picture and link to this recipe, it immediately caught my attention. I had quite a few zucchini at home to use, and an undeniable craving for chocolate cake. So I figured I’d kill two birds with one stone by whipping up some chocolate chocolate chip zucchini bread. While there are some healthier ingredient substitutions—Greek yogurt, canola oil, and of course, zucchini—I wouldn’t necessarily call it a “healthy recipe,” and nor does it taste like one. It’s moist and heavenly chocolate cake at its core. Chocolate chocolate chip cake. But calling it zucchini bread sure makes it feel like less of an indulgence.

Chocolate Chocolate Chip Zucchini Bread (from Barbara Bakes; makes 2 standard or 4 mini loaves)

2 cups flour
1/3 cup unsweetened cocoa powder, sifted
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/3 cup canola oil
2 eggs
1 teaspoon vanilla extract
3/4 cup (6 oz.) non-fat Greek yogurt
3 cups grated zucchini (squeeze out excess water)
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease and flour 2 loaf pans and set aside.

Combine flour, cocoa powder, baking soda, and salt in a bowl and whisk to combine. Set aside.
In large mixing bowl, beat sugar, oil, eggs, and vanilla until well blended. Add yogurt and beat to combine.

Add dry ingredients and mix just until combined. Mix in zucchini and chocolate chips coated in 2 tablespoons flour.

Divide batter between pans. Bake for 50-60 minutes or until a toothpick comes out clean. (Bake mini loaves for 30 – 35 minutes or muffins for 18 minutes.)

Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.

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