Chocolate Zucchini Bread

Name: Chocolate Zucchini Bread (One-Bowl Recipe)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 medium zucchini, shredded; 2/3 cup granulated sugar; 2 large eggs; 1/3 cup Greek yogurt; 1/4 cup vegetable oil; 1 tsp vanilla extract; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 3/4 tsp baking soda; 1/4 tsp baking powder; 1/2 tsp instant espresso powder; 1 pinch salt; 2 cups chocolate chips

This one-bowl chocolate zucchini bread combines shredded zucchini with cocoa powder and Greek yogurt to create a moist, rich loaf where the vegetable content stays completely hidden.

🌍American 🏷️Chocolate zucchini bread 🏷️Zucchini bread 🏷️Quick bread 🏷️Chocolate Dessert

🏷️

🏷️Snack

-0:00

tinekeyoungeronTikTok

Total

1h 5m

Servings

1

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by tinekeyounger

-0:00

tinekeyoungeronTikTok

Ingredients

2 medium zucchini, shredded
2/3 cup granulated sugar
2 large eggs
1/3 cup Greek yogurt
1/4 cup vegetable oil
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp instant espresso powder
1 pinch salt
2 cups chocolate chips

13 Ingredients

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Instructions

1
Preheat your oven to 350°F (175°C).
2
Using a box grater, shred the zucchini.
3
In a large bowl, add the shredded zucchini, sugar, eggs, Greek yogurt, vegetable oil, and vanilla extract.
4
Whisk the wet ingredients together until well combined.
5
To the same bowl, add the all-purpose flour, cocoa powder, baking soda, baking powder, instant espresso powder, and a pinch of salt.
6
Whisk again until the batter is just combined. Do not overmix.
7
Fold in the chocolate chips.
8
Pour the batter into a greased loaf pan.
9
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
10
Let the bread cool in the pan for a few minutes before transferring to a wire rack to cool completely. Slice and serve.

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Tips & Notes

Pro tips

Squeeze shredded zucchini thoroughly to remove excess water; wet zucchini is the most common cause of dense, soggy loaves.
Mix all wet and dry ingredients separately, then fold together gently to avoid overmixing, which toughens the crumb.
The one-bowl method works if you combine dry ingredients first (flour, cocoa, baking soda, baking powder), then add wet ingredients and zucchini in one go.
Cool the bread in the pan for 10 minutes before turning out; this allows the crumb to set and prevents breakage.

Substitutions

All-purpose flour → whole wheat flour (use 3/4 cup to avoid drying out the bread)
Vegetable oil → melted butter or coconut oil (use equal amount)
Greek yogurt → sour cream (same amount; will add slight tang)
Unsweetened cocoa powder → Dutch-process cocoa (may reduce cocoa intensity slightly)

Storage & make-ahead

Store cooled bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 2 months; reheat slices in the toaster or microwave.

Common Questions

Do you need to squeeze water out of the shredded zucchini?

Yes. Squeeze the shredded zucchini in a clean kitchen towel or cheesecloth to remove excess moisture, which prevents a soggy loaf.

Can you use regular yogurt instead of Greek yogurt?

Regular yogurt works but will make the batter slightly thinner. Greek yogurt adds richness and helps keep the bread moist. Use the same amount.

How do you know when the bread is done baking?

Insert a toothpick into the center; it should come out with just a few moist crumbs. The edges will pull away slightly from the pan.

Can this recipe be scaled up or halved?

Yes. Double all ingredients for a second loaf or two smaller loaves. Halving works but watch baking time closely, as a smaller loaf may bake 5–10 minutes faster.