Name: Sugar-free Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 12
Ingredients: 125 g all-purpose flour (spooned & leveled); 41 g unsweetened natural cocoa powder (not Dutch process)*; 3/4 tsp 3/4 teaspoon baking soda; 1/4 tsp baking powder; 1/4 tsp salt (or to taste); 1/2 tsp espresso powder; 135 g Noshu 97% Sugar Free Chocolate Chips Dark Baking Chips (can use other preferred brands); 2 large eggs; 60 ml vegetable oil (can use other preferred neutral oil); 80 g Greek yogurt (or sour cream); 1 tsp vanilla extract; 180 g shredded zucchini (no need to blot)*; 135 g Whole Earth Sugar Substitute Bakers Secret (erythritol sweetener (1:1 ratio))

Ingredients

Serves 12

125 gall-purpose flour (spooned & leveled)

41 gunsweetened natural cocoa powder (not Dutch process)*

3/4 tsp~3/4 teaspoon baking soda

1/4 tsp~baking powder

1/4 tsp=salt(or to taste)

1/2 tspespresso powder

135 gNoshu 97% Sugar Free Chocolate Chips Dark Baking Chips(can use other preferred brands)

2large eggs

60 mlvegetable oil(can use other preferred neutral oil)

80 gGreek yogurt(or sour cream)

1 tsp~vanilla extract

180 gshredded zucchini (no need to blot)*

135 gWhole Earth Sugar Substitute Bakers Secret(erythritol sweetener (1:1 ratio))

Add all to list (12 servings)

Nutrition

Nutrition per serving

Estimated

Calories	148kcal
Protein	4g
Carbohydrates	21g
of which sugars	1g
Fat	6g
Fibre	2g

Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.

Method

Preheat oven to 177°C. Grease a 9×5-inch loaf pan or 8×4-inch loaf pan (for a taller loaf) with nonstick spray. Set aside.
In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder together until combined. Mix in the chocolate chips. Set aside.
In a medium bowl, whisk the eggs, oil, yogurt, granulated sugar, and vanilla together until combined. Slowly pour the wet ingredients into the dry ingredients and gently whisk to combine. Fold in the zucchini. The batter is very thick.
Bake for 45–55 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from over-cooking. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. The 9×5-inch pan takes closer to 45 minutes, and the 8×4-inch pan takes closer to 55 minutes. All ovens vary, so begin checking around the 45-minute mark.
Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. While it’s still warm, I gently press a few more chocolate chips into the top; this is optional and only for looks.
Remove bread from the pan and place the loaf directly on the wire rack to cool completely.
Cover and store bread at room temperature for 5 days or in the refrigerator for up to 1 week.

Ingredients

Nutrition

Nutrition per serving

Method

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Sugar-free Chocolate Zucchini Bread