Easy Chocolate Olive Oil Zucchini Bread

5 from 58 votes

Easy Chocolate Olive Oil Zucchini Bread

This Chocolate Olive Oil Zucchini Bread is a healthier take on a chocolate loaf without sacrificing flavor or richness. Olive oil and Greek yogurt help keep this sweet loaf moist and decadent, while the chocolate chips add an ooey-gooey consistency. I guarantee you won’t even taste the grated zucchini in this recipe!

Prep Time15

Cook Time1 5

Total Time1 20

Course: Breakfast, Dessert

Cuisine: American

Servings: slices

Author: Brianna May

Equipment

Ingredients

2/3 cup (133 g) brown sugar
2/3 cup (133 g) granulated sugar*
1/2 cup (120 ml) olive oil*
3 large eggs room temperature
1/3 cup (80 g) plain Greek yogurt or sour cream
2 teaspoons vanilla
1 1/3 cups (173 g) all purpose flour
2/3 cup (67 g) unsweetened cocoa powder
1 teaspoon baking soda*
1 teaspoon instant espresso powder
1/2 teaspoon salt
1 1/2 cups (275 g) finely grated zucchini
1 cup (6 ounces) semi-sweet chocolate chips, plus more for topping

Instructions

Preheat the oven to 350 degrees. In a large bowl, whisk together the brown sugar, granulated sugar, olive oil, eggs, yogurt, and vanilla until well combined.
2/3 cup (133 g) brown sugar, 2/3 cup (133 g) granulated sugar*, 1/2 cup (120 ml) olive oil*, 3 large eggs, 1/3 cup (80 g) plain Greek yogurt or sour cream, 2 teaspoons vanilla
In this order, add the flour, cocoa powder, baking soda, espresso powder, and salt. Using a fork gently combine the dry ingredients (on top of the wet) before mixing them into the wet.
1 1/3 cups (173 g) all purpose flour, 2/3 cup (67 g) unsweetened cocoa powder, 1 teaspoon baking soda*, 1 teaspoon instant espresso powder, 1/2 teaspoon salt
Fold in the zucchini until combined.
1 1/2 cups (275 g) finely grated zucchini
Fold in the chocolate chips.
1 cup (6 ounces) semi-sweet chocolate chips, plus more for topping
Grease and line a 9 x 5 inch loaf pan with parchment paper. Transfer the batter into the prepared pan. Top with additional chocolate chips if desired.
Bake for 65-75 minutes or until a toothpick inserted into the center comes out mostly clean (there will be a few crumbs and melted chocolate on the toothpick). Allow the loaf to cool on a wire rack for 20-30 minutes. Remove the bread from the pan and cool completely on the wire rack before slicing.

Notes

Granulated Sugar: I prefer a bit sweeter chocolate olive oil zucchini bread, so I use 2/3 cup of sugar in my recipe. Reduce the granulated sugar to 1/3 or 1/2 cup to create a lower-sugar loaf.
Olive Oil: If you don't have olive oil on hand, you can use coconut oil as a substitute in a 1:1 ratio.
Baking Soda: Baking powder is another leavening agent you can use in a pinch if baking soda is unavailable. Using this swap, you will need three times the amount of baking powder (in this case, 3 teaspoons). Baking powder has salt, so using 1/4 teaspoon of salt instead of 1/2 teaspoon with this substitution is necessary.
Weigh the ingredients. As with any baked good, it’s necessary to weigh the ingredients for the most accurate measurements. Baked goods can be finicky, so having accurate ingredient amounts is necessary. Use a food scale to help weigh the ingredients for this easy chocolate olive oil zucchini bread.
Use a box grater to finely shred the zucchini. The quickest way to grate zucchini is with a box grater. Skip peeling the zucchini, as the skin is edible and thin.
Do not blot the zucchini. The moisture in the zucchini is part of why this chocolate olive oil zucchini bread comes out moist every time. So, you can add the grated zucchini directly into the batter and skip blotting or squeezing the excess liquid out.

Nutrition