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Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour (or use all-purpose flour)
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon instant coffee powder (optional)
- 2 eggs
- 1/3 cup full-fat Greek yogurt (room temperature)
- 1/3 cup maple syrup
- 1/3 cup cane sugar (or light brown sugar, or coconut sugar)
- 1/4 cup avocado oil (or coconut oil, or melted cooled butter)
- 1 teaspoon vanilla extract
- 2 cups packed grated zucchini (unpeeled, not wrung out)
- 1 cup dark or semi-sweet chocolate chips (plus more for sprinkling on top)
Instructions
- Preheat oven to 360°F and prepare a 9×5-inch loaf pan with parchment paper.
- Whisk together all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, salt, and instant coffee powder in a medium bowl.
- In a separate large bowl, beat eggs, then mix in Greek yogurt, maple syrup, cane sugar, oil, and vanilla until smooth.
- Combine the wet and dry mixtures until just mixed; do not overmix.
- Fold in grated zucchini and chocolate chips carefully.
- Pour batter into the prepared pan and sprinkle extra chocolate chips on top, if desired.
- Bake for 55 to 70 minutes, checking with a toothpick to ensure it's cooked through.
- Let cool completely in the pan before slicing.
Notes
Grate zucchini well for even moisture distribution.
Allow the bread to cool completely to achieve cleaner slices.
Experiment with different chocolate chip types for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 15
- Sodium: 200
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
- Cholesterol: 40