Double Chocolate Zucchini Bread🍫💚 If you're looking for a delicious way to use up all that summer zucchini, this is it. Rich, ultra-moist, and packed with melty chocolate chips, no one will ever guess there's a vegetable hiding inside. Head to sallysbakingaddiction.com for all my best tips, tricks, and step-by-step photos! Makes 1 loaf -1 cup (125g) all-purpose flour (spooned & leveled) -1/2 cup (41g) unsweetened natural or dutch-process cocoa powder -3/4 tsp baking soda -1/4 tsp baking powder -1/4 tsp salt -1/2 tsp espresso powder (optional) -3/4 cup (135g) semi-sweet chocolate chips, plus more for topping if desired -2 large eggs, at room temp -1/4 cup (60ml) avocado oil, olive oil, or melted coconut oil (l used avocado oil) -1/3 cup (80g) plain Greek yogurt, at room temp -2/3 cup (135g) granulated sugar (for a sweeter loaf, use 3/4 cup (150g)) -1 tsp pure vanilla extract -1 and 1/2 cups (about 185g) shredded zucchini (no need to blot) 1) Preheat oven to 350°F (177°C). Grease a 9x5-inch loaf pan or 8.5x4.5-inch loaf pan (for a taller loaf as shown). Set aside. 2) In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder together. Mix in the chocolate chips. 3) In a medium bowl, whisk the eggs, oil, yogurt, granulated sugar, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and 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 9x5-inch pan takes closer to 45 minutes, and the 8x4-inch pan takes closer to 55 minutes. 5) Remove bread from the oven and allow the bread to cool in the pan, set on a wire rack for 1 hour. 6) Remove bread from the pan and place the loaf directly on the wire rack to cool completely, or enjoy right away. — @sallysbakingのTikTok