Chocolate Zucchini Loaf Recipe

Preheat and prep pan

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan thoroughly with butter or oil and line the bottom with parchment paper for easier removal; grease parchment as well.

Grate the zucchini on the large holes of a box grater. Pack the grated zucchini lightly into a measuring cup until you have about 2 cups. If the zucchini is very watery, place it in a clean kitchen towel or a few layers of paper towels and gently squeeze to remove excess moisture — you want it moist but not dripping.

In a large bowl, whisk together the all-purpose flour, Belgian cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined and there are no large lumps of cocoa or flour.

In a separate medium bowl, whisk the eggs until blended. Add the vegetable oil, yogurt (or sour cream) and vanilla extract; whisk until smooth and uniform.

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a large spoon or rubber spatula until just combined — do not overmix. The batter will be thick.

Fold the grated zucchini into the batter until evenly distributed. If using chocolate chips and/or nuts, toss them first in a teaspoon of flour to prevent sinking, then fold them in gently.

Scrape the batter into the prepared loaf pan and smooth the top with a spatula. If desired, sprinkle a few extra chocolate chips or chopped nuts on top for appearance.

Bake in the preheated oven for 50–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. Start checking at 50 minutes. If the top browns too quickly, tent loosely with foil for the remaining time.

Once baked, remove the pan from the oven and allow the loaf to cool in the pan on a wire rack for 15 minutes. Run a knife around the edges, then invert the loaf onto the rack, remove parchment, and let cool completely (about 1 hour) before slicing to avoid a crumbly texture.

If desired, dust the cooled loaf lightly with confectioners' sugar. Slice and serve. Store cooled leftover slices in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week; freeze individual slices wrapped well for up to 3 months.