Description
A moist, chocolatey loaf blending grated zucchini with rich cocoa and caramel notes from brown sugar. This hybrid dessert-bread uses zucchini’s natural moisture to create a tender crumb, perfect as a handheld treat for breakfast or dessert.
Ingredients
2 large eggs (room temperature)
½ cup packed light brown sugar
â…“ cup Greek-style yogurt
â…“ cup neutral oil (canola or avocado)
2 teaspoons vanilla extract
½ teaspoon salt
¾ cup all-purpose flour
¾ cup whole-wheat pastry flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ cup semi-sweet chocolate chips
1 cup grated zucchini (moisture locked in with a towel)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a bowl, whisk eggs, brown sugar, yogurt, oil, and vanilla until smooth.
Add salt, flours, cocoa, baking powder, and baking soda; mix until just combined.
Fold in zucchini and chocolate chips.
Pour batter into prepared pan. Score the top with a knife for a crusted surface.
Bake 55–60 minutes, or until firm to touch. Cool in pan 10 minutes before transferring to a rack.
Let stand for 20 minutes before slicing.
Notes
Add a pinch of cinnamon or espresso powder for extra depth.
Substitute half the zucchini with finely chopped apple for a seasonal twist.
Store in an airtight container for 3 days or freeze slices for 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 9g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg