Description
This moist and rich Chocolate Zucchini Bread combines the subtle sweetness and moisture of shredded zucchini with deep cocoa flavor and melty chocolate chips, creating a perfect balance of healthy and indulgent. It’s a quick, easy-to-make loaf ideal for breakfast, snack, or dessert.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 1/3 cup neutral vegetable oil (or melted butter)
- 1/4 cup sour cream (or plain Greek yogurt)
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup natural unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 1/2 cups shredded zucchini (about 1 medium or just under 1/2 pound)
- 3/4 cup chocolate chips (or chunks, milk or semi-sweet, plus more for garnish if desired)
Instructions
- Prep: Heat the oven to 350°F (175°C). Line a 4×8 or 5×9 inch loaf pan with baking parchment or spray thoroughly with nonstick cooking spray to prevent sticking.
- Combine wet ingredients: In a large measuring jug, whisk together 2 large eggs, 1/3 cup neutral vegetable oil, 1/4 cup sour cream, 1/2 cup light brown sugar, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until well combined, making sure to break up any lumps of brown sugar for a smooth mixture.
- Combine dry ingredients: In a separate large bowl, whisk together 1 cup all-purpose flour, 1/2 cup natural unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt to evenly distribute the leavening agents and cocoa.
- Add zucchini and chocolate chips: Gently fold 1 1/2 cups shredded zucchini into the dry ingredients using a rubber spatula, ensuring the zucchini is evenly incorporated. Then fold in 3/4 cup chocolate chips, working quickly to prevent the zucchini from releasing too much moisture.
- Make batter: Pour the wet ingredients into the dry mixture. Using a rubber spatula, stir just until combined and no dry flour remains, being careful not to overmix. The batter will be thick and slightly lumpy.
- Bake: Pour the batter into the prepared loaf pan and sprinkle with an additional 2 tablespoons of chocolate chips if desired. Bake for 45 to 55 minutes at 350°F, until the top is risen and a deep chocolate color, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter. If the bread starts to brown too quickly, cover loosely with foil after 25 to 30 minutes of baking to prevent over-darkening.
- Cool: Remove the pan from the oven and place on a cooling rack for 5 to 10 minutes. Then carefully lift the bread out of the pan using the parchment and transfer it onto the cooling rack. Peel off the parchment paper and allow the bread to cool completely before slicing to ensure clean slices and enhanced flavors.
Notes
- You can substitute melted butter for the vegetable oil for a richer flavor.
- Sour cream can be swapped with plain Greek yogurt for a slight tang and added moisture.
- Use fresh, firm zucchini and shred it finely for the best texture.
- Make sure not to overmix the batter to keep the bread tender.
- Adding extra chocolate chips on top before baking gives a more decadent look and flavor.
- Store leftover bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 2 months.
