A moist and rich chocolate loaf with the goodness of zucchini, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove.
In a large bowl, whisk together the eggs, yogurt, granulated sugar, brown sugar, and vanilla extract until smooth.
Ensure the sugars are fully dissolved for a consistent batter.
Add the grated zucchini to the wet mixture and stir until evenly distributed.
Squeeze out excess moisture from the zucchini if it's too watery.
In another bowl, sift together the flour, cocoa powder, baking soda, and salt.
Sifting helps to aerate the flour and remove any lumps.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the chocolate chips gently.
Coating the chips in a bit of flour prevents them from sinking to the bottom.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to release air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at the 50-minute mark to prevent overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice the loaf and serve as a delightful treat.
Pair with a cup of coffee or tea for a perfect snack.
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