2/3 cup brown sugar
2/3 cup granulated sugar*
1/2 cup Pompeian Made Easy Bake Olive Oil
3 large eggs, room temperature
1/3 cup plain greek yogurt or sour cream
2 teaspoons vanilla
1 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon instant espresso powder
1/2 teaspoon salt
1 1/2 cups finely grated zucchini
1 cup semi-sweet chocolate chips, plus more for topping


  1. Preheat the oven to 350 degrees. In a large bowl, whisk together the brown sugar, granulated sugar, Pompeian Made Easy Bake Olive Oil, eggs, yogurt, and vanilla until well combined.
  2. In this order, add the flour, cocoa powder, baking soda, espresso powder, and salt. Using a fork gently combine the dry ingredients (on top of the wet) before mixing them into the wet.
  3. Fold in the zucchini until combined.
  4. Fold in the chocolate chips.
  5. Grease and line a 9 x 5 inch loaf pan with parchment paper. Transfer the batter into the prepared pan. Top with additional chocolate chips if desired.
  6. Bake for 65-75 minutes or until a toothpick inserted into the center comes out mostly clean (there will be a few crumbs and melted chocolate on the toothpick). Allow the loaf to cool on a wire rack for 20-30 minutes. Remove the bread from the pan and cool completely on the wire rack before slicing.



Granulated Sugar: Reduce to 1/3 or 1/2 cup for a lower sugar loaf.