Double Chocolate Zucchini Bread
Sally @ Sally’s Baking Addiction
What to hide Zucchini in a delicious Chocolate bread? This comes out delicious and your children will never know they are eating something healthy!! Enjoy!
1 ½ cups shredded zucchini
1 cup all-purpose flour
½ cup natural unsweetened cocoa powder
¾ tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
½ tsp. instant coffee powder (or ¼ tsp. espresso powder)
¾ cup semi-sweet or dark chocolate chips
2 large Pasture raised eggs
¼ cup canola or vegetable oil
¼ cup plain Greek yogurt
½ cup granulated sugar
1 tsp. pure vanilla extract
Adjust the oven rack to the lower third position and preheat oven to 350° F. Spray a 9x5-inch loaf pan with nonstick spray. Set aside.
Place the shredded zucchini on a couple of paper towels to absorb some moisture. Press a paper towel on top as well. Set aside until step 4.
In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, instant coffee, and chocolate chips together until combined. Set aside.
In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Using a rubber spatula or wooden spoon, fold in the zucchini. Pour or spoon batter into prepared baking pan, scraping up every last drop.
Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean; baking times may vary according to the oven. Allow bread to cool completely in the pan, on a wire rack. Slice and serve when the bread has completely cooled. Store leftover bread in an airtight container at room temperature for up to 5 days.
The bread freezes well for up to 3 months. Thaw overnight and allow bread to come to room temperature before serving.