Double Chocolate Zucchini Bread

Do you ever have one of those weeks where you decide you're going to eat really healthy so you buy a bunch of zucchini, and tell yourself you’re going to eat zoodles all week, and then you just eat take out instead because it’s easier? I don't know, maybe that's just me, but if that’s you too, take that zucchini and turn it into double chocolate zucchini bread.

Chocolate lovers will appreciate the double dose of chocolate from the cocoa in the batter and the generous helping of chocolate chips. The zucchini makes this bread so moist, and has a ridiculously fudge-like texture. In my opinion, I would much rather get my veggies for chocolate bread, than any other way!

Prep time: 20 min | Cook time: 45 mins | Total time: 1 hr 5 mins

Ingredients

1 ½ cups zucchini, shredded and pressed
¼ cup greek yogurt
1/3 cup vegetable oil
½ cup brown sugar
¼ cup granulated sugar
2 tsp vanilla extract
2 eggs
¾ cup all purpose flour
¾ cup cocoa powder
1 tsp baking soda
¼ tsp baking powder
½ tsp salt
1 cup semisweet chocolate chips, divided

Steps

Preheat your oven to 350°
Using a cheese grater, finely grate zucchini over a paper towel. Wrap the zucchini in the paper towel and press it to release some of the moisture. Don’t completely dry it out because this is what makes the bread so moist. Firmly press the zucchini into a measuring cup to measure out 1 ½ packed cups.
In a large mixing bowl combine the greek yogurt, oil, and brown sugar. Beat until combined. Add vanilla and eggs. Stir in the zucchini and set aside.
In a separate bowl combine flour, cocoa powder, baking soda, baking powder, and salt. Stir in the wet ingredients. Fold in ⅔ cup of chocolate chips, setting the other ⅓ aside for the top of the bread.
Pour the batter into your loaf pan and sprinkle the top with remaining chocolate chips.
Bake for 45 mins, or until the bread springs back when you touch it and with a knife inserted into the middle comes out clean.
ENJOY!