Double Chocolate Zucchini Bread

By Sally's Baking Recipes · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Grease a 9x5-inch or 8.5x4.5-inch loaf pan with nonstick spray.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt and espresso powder. Stir in the chocolate chips.
3. In a medium bowl, whisk the eggs, oil, yogurt, sugar and vanilla. Pour the wet mixture into the dry and gently whisk until combined. Fold in the zucchini. The batter will be very thick.
4. Bake for 45 to 55 minutes, loosely covering the top with foil halfway through. A 9x5-inch pan takes about 45 minutes; an 8.5x4.5-inch pan takes about 55 minutes. Check from 45 minutes; it is done when a toothpick in the centre comes out with only a few moist crumbs.
5. Cool the bread in the pan on a wire rack for 1 hour. Optionally, press a few extra chocolate chips into the warm top.
6. Remove from the pan and cool completely on the rack.
7. Store covered at room temperature for up to 5 days, or refrigerate for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggSour creamChocolate chipZucchini