Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 350°F and grease a 9x5 loaf pan, so the batter won’t stick and bakes evenly.
Mix dry ingredients
- Whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt until the cocoa is evenly distributed (no streaks).
Mix wet ingredients
- Beat granulated sugar, eggs, vegetable oil, Greek yogurt (full fat), vanilla extract, and strong brewed coffee (optional, deepens chocolate flavor) if using until smooth.
Combine batter
- Stir in zucchini, grated and squeezed dry until the mixture looks evenly speckled.
- Fold the dry ingredients into the wet ingredients until just combined, then fold in chocolate chips so you don’t overmix.
Bake and cool
- Pour the batter into the loaf pan and bake at 350°F for 55–65 minutes, until a toothpick comes out with moist crumbs and the top looks set.
- Cool for 15 minutes before slicing, so the loaf firms up and the crumb holds together.
Notes
For the most tender crumb, squeeze the grated zucchini until visibly damp-free, then fold it in gently. Store tightly wrapped in the refrigerator for up to 4 days; freeze slices for up to 2 months (thaw overnight in the fridge). For a dairy-light option, use plain nonfat Greek yogurt, noting the tang will be similar but the loaf may be slightly less moist.