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Recipes > Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

Who knew zucchini could make chocolate taste even better? This double chocolate zucchini bread is rich, moist, and loaded with melty chocolate chips — a perfect balance of indulgent and wholesome. Great for breakfast, dessert, or a sneaky veggie treat anytime!

Prep

15mins

Bake

50mins

Total

2hrs

Yield

1 loaf/10 slices

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Ingredients

  • RedMan Plain Flour Unbleached (1 kg), spooned & leveled 1242 125 g
  • Ghirardelli Unsweetened Cocoa Baking 100% (8 oz) 62865 41 g
  • RedMan Sodium Bicarbonate (Baking Soda) (100 g) 62713 3/4 tsp
  • RedMan Baking Powder (500 g) 62606 1/4 tsp
  • Deltasal Fine Sea Salt 58415 1/4 tsp
  • Boncafe Colombiana Instant Coffee (50 g) 104756 1/2 tsp
  • Ghirardelli Semi Sweet Chocolate Chips (340 g) 62869 135 g
  • Egg (large) — 2 pcs
  • Naturel Canola Oil (2 liter) 107624 60 ml
  • Farmer Union Greek Style Yoghurt (500 g) 60633 80 g
  • RedMan Caster Sugar (1 kg) 1417 135 g
  • RedMan Vanilla Essence 67722 1 tsp
  • Shredded Zucchini (no need to blot) — 180 g

Other Materials

  • RedMan Non-Stick Loaf Pan 25.5 x 13 x 6 cm 13659 —
  • RedMan Foldable Grater S/S 3 in 1 104250 —
  • Tomiz Arcoroc Glass Bowl 20 cm 108487 —
  • Schneider Stainless Steel Thermoplastic Whisk 300 mm 65694 —
  • RedMan Silicone Spatula 20.5 cm Pastel Blue 106120 —
  • RedMan Cooling Rack Square 30 x 30 cm 2474 —

Featured Products

PLAIN FLOUR UNBLEACHED 1KG (#1242)

PLAIN FLOUR UNBLEACHED 1KG (#1242)

$2.80

UNSWEETENED COCOA BAKING 100% 8OZ (#62865)

UNSWEETENED COCOA BAKING 100% 8OZ (#62865)

$23.60

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

$2.50

BAKING POWDER 500G (#62606)

BAKING POWDER 500G (#62606)

$3.60

Instructions

Bake Mode

Prevent your screen from going dark as you follow along.

  1. Preheat oven to 350°F (177°C). Grease a non-stick loaf pan with non-stick spray. Set aside.
  2. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and instant coffee together until combined. Mix in the chocolate chips. Set aside.
  3. 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.
  4. 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 loaf pan takes closer to 45 minutes. All ovens vary, so begin checking around the 45-minute mark.
  5. Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. While it is still warm, gently press a few more chocolate chips into the top; this is optional and only for looks.
  6. Remove bread from the pan and place the loaf directly on the wire rack to cool completely.
  7. Cover and store bread at room temperature for 5 days or in the refrigerator for up to 1 week.

Tips

Education

Baking School

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PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.80

CASTER SUGAR 1KG (#1417)

3.50

COOLING RACK SQUARE 30X30CM (#2474)

14.30

NON-STICK LOAF PAN 25.5X13X6CM (#13659)

8.10

FINE SEA SALT 1KG (#58415)

3.60

GREEK STYLE YOGHURT 500G (#60633)

7.20

BAKING POWDER 500G (#62606)

3.60

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

2.50

UNSWEETENED COCOA BAKING 100% 8OZ (#62865)

23.60

SEMI SWEET CHOCOLATE CHIPS 340G (#62869)

20.60

STAINLESS STEEL THERMOPLASTIC WHISK 300MM 12PCS (#65694)

16.00

VANILLA ESSENCE 33ML (#67722)

3.70

FOLDABLE GRATER S/S 3IN1 (#104250)

13.60

COLOMBIANA INSTANT COFFEE 50G (#104756)

5.00

SILICONE SPATULA 20.5CM PASTEL BLUE (#106120)

4.30

CANOLA OIL 2L (#107624)

9.80

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