This simple chocolate zucchini bread recipe is rich and chocolaty with pools of molten chocolate chips on top. The subtle sweetness makes it perfect for breakfast or snack served with vanilla Greek-style yogurt and raspberries.

Ingredient

• 2 large eggs

• ½ cup packed light brown sugar

• ⅓ cup whole-milk plain strained (Greek-style) yogurt

• ⅓ cup canola oil

• 2 teaspoons vanilla extract

• ½ teaspoon salt

• ¾ cup all-purpose flour

• ½ cup whole-wheat pastry flour

• ⅓ cup unsweetened cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 2 cups loosely packed grated zucchini

• ⅓ cup bittersweet chocolate chips

Direction

1. Preheat oven to 350°F. Coat a 9-by-5 inch loaf pan with cooking spray and line with parchment paper, leaving a 1-inch overhang on the long sides of the pan.

2. Whisk eggs, brown sugar, yogurt, oil, vanilla and salt together in a large bowl until smooth. Sift in all-purpose flour, pastry flour, cocoa, baking soda and baking powder. Gently stir to combine until just a few dry streaks remain; fold in zucchini until just combined. Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle chocolate chips evenly over the surface of the batter.

3. Bake until a wooden pick inserted in the center comes out clean, 55 to 60 minutes. Let cool in the pan for 15 minutes. Lift out of the pan using the parchment overhang; remove parchment and cool completely on a wire rack, about 1 hour, before serving.