Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
½ cup whole wheat flour (or substitute more AP flour)
⅓ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp instant espresso powder (optional, enhances chocolate)

Wet Ingredients:

2 large eggs
½ cup light brown sugar
¼ cup granulated sugar
½ cup melted coconut oil or canola oil
1 tsp vanilla extract
1 ½ cups grated zucchini (lightly drained)
½ cup plain Greek yogurt or sour cream

Add-ins:

¾ cup semi-sweet chocolate chips
¼ cup dark chocolate chunks (optional for extra gooeyness)

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a standard 9×5-inch loaf pan with parchment paper, allowing some overhang for easy removal later.

Step 2: Grate the Zucchini

Use the large holes of a box grater to grate about 1 medium zucchini (you’ll need 1½ cups). Gently squeeze the grated zucchini using a clean towel to remove excess moisture, but don’t dry it completely.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside.

Step 4: Blend the Wet Ingredients

In a large mixing bowl, beat the eggs, brown sugar, and granulated sugar until smooth. Add in the melted coconut oil, vanilla extract, and Greek yogurt. Mix until everything is well combined.

Step 5: Combine and Fold

Gradually stir the dry ingredients into the wet mixture. Fold gently with a spatula until just combined. Add the zucchini and chocolate chips, reserving a few chips for topping.

Step 6: Pour and Bake

Pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips on top. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 7: Cool and Serve

Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice, serve, and enjoy!

Notes

Don’t peel your zucchini — the skin is soft, adds nutrition, and blends right into the bread once baked. When preparing the zucchini, gently squeeze out some of the moisture using a clean kitchen towel, but be careful not to dry it out completely; a bit of moisture helps create that perfect, tender texture.

Adding espresso powder is optional, but it really deepens the chocolate flavor without making the bread taste like coffee. If you don’t have coconut oil, feel free to substitute with canola, vegetable oil, or even melted butter for a richer finish. Greek yogurt works beautifully here, but sour cream or a dairy-free alternative will also yield excellent results.

You can get creative by stirring in extras like chopped nuts, shredded coconut, or even a handful of fresh raspberries for a summery twist. This recipe is also versatile enough to be baked as muffins or mini loaves — just shorten the baking time (around 20 minutes for muffins and 35–40 minutes for mini loaves). Once cooled, this bread freezes beautifully. Wrap individual slices in plastic and store them in a freezer-safe bag for a quick chocolate fix anytime.