•INGREDIENTS:
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1 cup granulated sugar
½ cup vegetable oil
¼ cup plain Greek yogurt
1 teaspoon vanilla extract
1 ½ cups grated zucchini (about 1 medium zucchini)
1 cup semi-sweet chocolate chips
•INSTRUCTIONS:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Prepare the Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Set aside.
Mix the Wet Ingredients: In a separate bowl, beat the eggs and sugar together until smooth. Add the vegetable oil, Greek yogurt, and vanilla extract, mixing until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the grated zucchini and chocolate chips until evenly distributed.
Bake the Bread: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil.
Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy this rich, chocolatey treat!
