Double Chocolate Zucchini Bread

Steps

1. 1

   Preheat oven to 350°F (180 °C) (177°C (350 °F)). Grease a 9x5-inch loaf pan or 8.5x4.5-inch loaf pan (for a taller loaf as shown). Set aside.

2. 2

   In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder together.

3. 3

   Mix in the chocolate chips into the dry flour mixture.

4. 4

   In a medium bowl, whisk the eggs, oil, yogurt, granulated sugar, and vanilla together until combined.

5. 5

   Pour the wet ingredients into the dry ingredients and whisk to combine.

6. 6

   Fold in the shredded zucchini. Note that the batter will be very thick.

7. 7

   Transfer batter to the prepared loaf pan. Bake for 45–55 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from over-cooking.

   Start 55-minute timer
8. 8

   Test for doneness: the bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. A 9x5-inch pan takes closer to 45 minutes, and an 8.5x4.5-inch pan takes closer to 55 minutes.

   Start 45-minute timer
9. 9

   Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour.

   Start 1-hour timer
10. 10

    Remove bread from the pan and place the loaf directly on the wire rack to cool completely, or enjoy right away.