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Chocolate Zucchini Bread


1 2/3 cup (233 g) Cup4Cup Multipurpose Flour
½ cup (42g) unsweetened Dutch-process cocoa powder
½ teaspoon (2 g) baking soda
1 teaspoon (3 g) baking powder
½ teaspoon (2 g) kosher salt
1 cup (170g) semi-sweet or dark chocolate chips
2 large eggs, at room temperature
1/2 cup (100g) packed brown sugar
1/4 cup (50 g) canola oil
1/4 cup (60g) plain Greek yogurt
1 teaspoon (5 g) pure vanilla extract
1 ½ cups (225g) grated zucchini


  1. Preheat oven to 350°F. Spray a 9” x 5” loaf pan with nonstick spray. Set aside.
  2. In a large bowl, whisk the Cup4Cup Multipurpose Flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips together until combined. Set aside.
  3. In a medium bowl, whisk the eggs, sugar, oil, yogurt, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the zucchini. Spread the batter into prepared baking pan.
  4. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool to room temperature. Slice and serve once it is completely cooled.