Double Chocolate Zucchini Bread
This Double Chocolate Zucchini Bread is rich, fudgy, and full of sweet chocolate flavor. Homemade zucchini bread is so simple to make and when topped with a cinnamon sugar crust, this double chocolate zucchini bread is irresistible!
Servings: 2 loaves
Ingredients
Double Chocolate Zucchini Bread
- 3/4 cup vegetable oil
- 1 cup greek yogurt, plain or vanilla
- 3 eggs
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 2 2/3 cup all-purpose flour
- 1/2 cup cocoa powder, not dutch-processed
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp espresso powder
- 2 Tbsp brewed coffee
- 2 cups shredded zucchini
- 1 tsp vanilla extract
- 1 cup chocolate chips (I used semi-sweet)
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees and grease two 8x4 bread pans well.
- In a bowl, mix vegetable oil and greek yogurt together.
- Add in brown sugar and granulated sugar, and mix until well combined.
- Add in the eggs, one at a time, and mix until combined.
- Sift in flour, cocoa powder, baking soda, and baking powder, and stir until combined.
- Mix in salt, cinnamon, espresso powder.
- Add in brewed coffee, shredded zucchini, and vanilla extract.
- Stir in chocolate chips.
- Divide batter evenly between both bread pans.
- Mix cinnamon and sugar together and sprinkle on top of batter.
- Bake for 50-55 minutes, or until a cake tester comes out clean.
- Allow to cool 10 minutes before removing from the bread pans, and continue cooling on a wire rack.
- Slice and enjoy!