Description
This Chocolate Zucchini Bread is a moist and delicious loaf combining the subtle freshness of zucchini with rich cocoa flavor. Perfect for a comforting snack or dessert, it features chocolate chips and optional walnuts for added texture and indulgence.
Ingredients
Scale
Vegetables
- 2 medium zucchinis (about 2 cups shredded)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Wet Ingredients
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1/2 cup sour cream (or Greek yogurt)
Add-ins
- 1/2 cup mini chocolate chips (plus extra for sprinkling on top)
- 1/4 cup chopped walnuts (optional, for added texture)
Instructions
- Prepare the zucchini: Wash and grate the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and gently squeeze to remove excess moisture.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon until well combined.
- Combine wet ingredients: In another bowl, beat the eggs, then add granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix until the sugars are slightly dissolved and the mixture is smooth.
- Incorporate sour cream and zucchini: Stir the sour cream into the wet ingredients, then fold in the shredded zucchini until evenly distributed.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, folding gently to avoid overmixing. Fold in the mini chocolate chips and optional walnuts.
- Prepare the baking pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper. Pour the batter into the pan and sprinkle extra mini chocolate chips on top if desired.
- Bake the zucchini bread: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Check doneness starting around 50 minutes to prevent overbaking.
- Cool and serve: Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Make sure to remove excess moisture from the zucchini to prevent a soggy loaf.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
- Adding walnuts is optional but recommended for extra crunch.
- Store leftover bread in an airtight container 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 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
