Name: Chocolate Zucchini Bread - Sally's Baking Addiction
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Ingredients: 125 g all-purpose flour (spooned & leveled); 41 g unsweetened natural cocoa powder (not Dutch process)*; 3/4 tsp baking soda; 1/4 tsp baking powder; 1/4 tsp salt; 1/2 tsp espresso powder*; 2 large eggs; 60 ml vegetable oil or melted coconut oil; 80 g plain Greek yogurt or sour cream*; 135 g granulated sugar (1:1 Erythritol substitute); 1 tsp pure vanilla extract; 180 g shredded zucchini (no need to blot)*; 135 g sugar-free chocolate chips

Ingredients

Serves 1

125 g

all-purpose flour (spooned & leveled)

41 g

unsweetened natural cocoa powder (not Dutch process)*

3/4 tsp~

baking soda

1/4 tsp~

baking powder

1/4 tsp~

salt

1/2 tsp

espresso powder*

large eggs

60 ml

vegetable oil or melted coconut oil

80 g

plain Greek yogurt or sour cream*

135 g

granulated sugar1:1 Erythritol substitute

1 tsp~

pure vanilla extract

180 g

shredded zucchini (no need to blot)*

135 g

sugar-free chocolate chips

Add all to list (1 serving)

Nutrition

Nutrition per serving

Estimated

Calories	1136kcal
Protein	30g
Carbohydrates	268g
of which sugars	144g
Fat	12g
Fibre	21g

Some ingredients couldn't be matched (large eggs, vegetable oil or melted coconut oil) — actual values may be higher.

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

Allergens

EggsGlutenMilkTree Nuts

Informational only — based on ingredient data. Does not account for cross-contamination.

Method

Preheat oven to 350°F (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

Allergens

Method

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Chocolate Zucchini Bread - Sally's Baking Addiction