Double Chocolate Zucchini Bread
 
 
Yield: 1 loaf
Ingredients
  • 1½ cups shredded zucchini, about 2 zucchinis, lightly patted dry
  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon instant coffee powder, or ¼ teaspoon espresso powder
  • 1 cup semi-sweet chocolate chips
  • 2 large eggs
  • ¼ cup vegetable oil
  • ¼ cup plain nonfat Greek yogurt
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
Directions
  1. Preheat the oven to 350 degrees F. Spray a 9x5 or 8x4 loaf pan with nonstick cooking spray and set aside.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, instant coffee and ¾ cup of the chocolate chips. Stir to combine and set aside.
  3. Whisk together the eggs, vegetable oil, yogurt, sugar, brown sugar and vanilla in a medium bowl until combined. Pour into the flour mixture and whisk until just combined. Fold in the shredded zucchini. Pour the batter into the prepared baking pan. Top with the remaining ¼ cup of chocolate chips.
  4. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Let bread cool completely in the pan on a wire cooling rack. Once cooled, removed from the pan. Store in an airtight container for 5 days or even longer in the fridge. Bread also freezes well and can be thawed in the fridge.
Notes
You can be flexible about the yogurt in this recipe. If you would prefer full or low-fat yogurt instead of the nonfat feel free to substitute. You could also use regular non-Greek yogurt or vanilla yogurt instead of plain.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/04/13/double-chocolate-zucchini-bread/