Double Chocolate Zucchini Bread
A dark, moist chocolate loaf where the zucchini disappears completely. Good luck getting anyone to guess.
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 1 hr 15 min
- Makes
- 1 (9x5-inch) loaf, about 10 slices
Shredded zucchini adds moisture without flavor, so this loaf tastes like a rich chocolate cake. It is the best way we know to use a surplus of summer squash.
Should you squeeze the zucchini?
Lightly. Press the shredded zucchini in a clean towel to remove a few tablespoons of water, but do not wring it dry; you want most of that moisture in the loaf.
A quick bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs, and the center reads about 200°F on an instant-read thermometer. If the top browns before the middle is done, tent it loosely with foil.
Double Chocolate Zucchini Bread
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 1 hr 15 min
- Makes
- 1 (9x5-inch) loaf, about 10 slices
Ingredients
Method
Heat the oven to 350°F and line a 9x5-inch loaf pan with parchment.
Whisk the flour, cocoa, baking soda and salt.
In a large bowl, whisk the eggs, oil, both sugars, yogurt and vanilla. Stir in the zucchini.
Fold in the dry ingredients until just combined, then fold in 1/2 cup chocolate chips. Spread in the pan and scatter the rest on top.
Bake for 55 to 65 minutes, until a toothpick in the center comes out with no wet batter (melted chocolate is fine).
Cool in the pan for 15 minutes, then lift out and cool completely.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
Storage
Wrap the cooled loaf and keep it at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap well and freeze for up to 3 months; slices thaw in about 30 minutes.
