Double Chocolate Zucchini Bread
Ingredients
- 1 cup (125g) 40 Century Perennial Blend™ Flour
- ½ cup (41g) unsweetened cocoa powder
- ¾ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ tsp espresso powder
- ¾ cup (135g) semi-sweet chocolate chips, plus extra for topping
- 2 large eggs
- ¼ cup (60ml) vegetable oil or melted coconut oil
- ⅓ cup (80g) plain Greek yogurt or sour cream
- ⅔ cup (135g) granulated sugar
- 1 tsp pure vanilla extract
- 1 ½ cups (180g) shredded zucchini, not blotted
Method
Step 1 – Prepare the Pan & Oven.
Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray.
Step 2 – Combine the Dry Ingredients.
In a large bowl, whisk the Perennial Blend™ flour, cocoa powder, baking soda, baking powder, salt, and espresso powder until thoroughly combined. Stir in the chocolate chips.
Step 3 – Mix the Wet Ingredients.
In a separate, medium bowl, whisk together the eggs, oil, yogurt, granulated sugar, and vanilla until smooth.
Step 4 – Bring the Batter Together.
Gently pour the wet ingredients into the dry ingredients. Whisk lightly, just until no dry streaks remain. Fold in the shredded zucchini. The batter will be quite thick; this is intentional.
Step 5 – The Bake.
Pour the batter into the prepared loaf pan. Bake for 45–55 minutes. The key is to check the bread at the halfway point; if the top is browning too quickly, loosely cover it with aluminum foil. The bread is done when a toothpick inserted into the center comes out with only a few moist crumbs.
Step 6 – Cool and Finish.
Allow the bread to cool in the pan on a wire rack for one hour. While it's still warm, you can gently press a few extra chocolate chips into the top for a beautiful finish. Remove from the pan and let it cool completely on the rack before slicing.
Why perennial?
Our Perennial Blend™ flour comes from crops grown to restore soil, retain water, and nourish biodiversity. Choosing it for this indulgent loaf means you're not just baking something delicious—you're supporting a food system that's better for the planet.
A Chef’s Note
This is indulgence without compromise. The secret to an exceptionally moist chocolate bread is zucchini, which provides incredible texture without altering the flavor. Our Perennial Blend™ flour complements the deep cocoa notes with a subtle, wholesome depth. The result is a bread that is tender, rich, and deeply satisfying—a truly remarkable way to bake with vegetables.
Ingredients
- 1 cup (125g) 40 Century Perennial Blend™ Flour
- ½ cup (41g) unsweetened cocoa powder
- ¾ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ tsp espresso powder
- ¾ cup (135g) semi-sweet chocolate chips, plus extra for topping
- 2 large eggs
- ¼ cup (60ml) vegetable oil or melted coconut oil
- ⅓ cup (80g) plain Greek yogurt or sour cream
- ⅔ cup (135g) granulated sugar
- 1 tsp pure vanilla extract
- 1 ½ cups (180g) shredded zucchini, not blotted
Method
Step 1 – Prepare the Pan & Oven.
Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray.
Step 2 – Combine the Dry Ingredients.
In a large bowl, whisk the Perennial Blend™ flour, cocoa powder, baking soda, baking powder, salt, and espresso powder until thoroughly combined. Stir in the chocolate chips.
Step 3 – Mix the Wet Ingredients.
In a separate, medium bowl, whisk together the eggs, oil, yogurt, granulated sugar, and vanilla until smooth.
Step 4 – Bring the Batter Together.
Gently pour the wet ingredients into the dry ingredients. Whisk lightly, just until no dry streaks remain. Fold in the shredded zucchini. The batter will be quite thick; this is intentional.
Step 5 – The Bake.
Pour the batter into the prepared loaf pan. Bake for 45–55 minutes. The key is to check the bread at the halfway point; if the top is browning too quickly, loosely cover it with aluminum foil. The bread is done when a toothpick inserted into the center comes out with only a few moist crumbs.
Step 6 – Cool and Finish.
Allow the bread to cool in the pan on a wire rack for one hour. While it's still warm, you can gently press a few extra chocolate chips into the top for a beautiful finish. Remove from the pan and let it cool completely on the rack before slicing.
Chef’s Tip
The espresso powder is a secret weapon; it won't make the bread taste like coffee, but it will intensify the chocolate flavor beautifully. Do not blot or squeeze the liquid from your shredded zucchini—that moisture is essential for the perfect texture.
Why Perennial?
Our Perennial Blend™ flour comes from crops grown to restore soil, retain water, and nourish biodiversity. Choosing it for this indulgent loaf means you're not just baking something delicious—you're supporting a food system that's better for the planet.