Chocolate Zucchini Bread

Moist, fudgy double chocolate bread hiding a whole zucchini in every loaf. No one will believe there's a vegetable in this.

Ingredients

1 cup all-purpose flour, spooned and leveled (125 g)
1/2 cup unsweetened natural cocoa powder (not Dutch process) (41 g)
3/4 tsp baking soda (4 g)
1/4 tsp baking powder (1 g)
1/4 tsp salt (1.5 g)
1/2 tsp espresso powder (1 g)
3/4 cup semi-sweet chocolate chips (135 g)
2 large eggs (100 g)
1/4 cup vegetable oil (54 g)
- Melted coconut oil — 1:1 Subtle coconut flavor; similar calorie
1/3 cup plain Greek yogurt (80 g)
- Sour cream — 1:1 Richer flavor; slightly higher calorie
2/3 cup granulated sugar (135 g)
1 tsp pure vanilla extract (5 g)
1 1/2 cups shredded zucchini (no need to blot) (180 g)

Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan or 8×4-inch loaf pan (for a taller loaf) with nonstick spray. Set aside.
In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder together until combined. Mix in the chocolate chips. Set aside.
In a medium bowl, whisk the eggs, oil, yogurt, granulated sugar, and vanilla together until combined. Slowly pour the wet ingredients into the dry ingredients and gently whisk to combine. Fold in the zucchini. The batter will be very thick.
Pour batter into the prepared pan. Bake for 45–55 minutes, loosely covering the bread with aluminum foil halfway through to prevent the top from over-cooking. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. The 9×5-inch pan takes closer to 45 minutes, and the 8×4-inch pan takes closer to 55 minutes. Begin checking around the 45-minute mark.
Remove from the oven and allow the bread to cool in the pan on a wire rack for 1 hour. While it's still warm, gently press a few extra chocolate chips into the top if desired (optional, just for looks).
Remove from the pan and place the loaf directly on the wire rack to cool completely.
Cover and store at room temperature for up to 5 days, or in the refrigerator for up to 1 week.

The espresso powder deepens the chocolate flavor without making the bread taste like coffee. Find it in the coffee aisle at most grocery stores.
For best flavor, let the bread cool completely before slicing. Zucchini baked goods taste noticeably better once fully cooled.
To freeze, wrap the baked and cooled loaf tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Nutrition estimated from ingredients · Per serving (based on 10 slices)

Conservative ~19% moisture loss during baking. 10 slices at ~70 g each.