Description
This moist and flavorful Chocolate Zucchini Bread combines the rich taste of cocoa and semi-sweet chocolate chips with the subtle freshness of grated zucchini. Perfect as a sweet breakfast, snack, or dessert, this quick bread is easy to prepare and bakes into a tender loaf with a lightly crisp sugar topping.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 4 tbsp Dutch-process cocoa powder
- ½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp kosher salt
Wet Ingredients
- ⅔ cup neutral oil (such as canola or vegetable oil)
- 2 large eggs
- ¼ cup sour cream
- 1 ½ tsp vanilla extract
Add-ins
- 2 cups zucchini (grated, about 1 medium zucchini)
- 1 cup semi-sweet chocolate chips
- 1 tbsp raw sugar (for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8½ x 4½ inch loaf pan to prevent sticking and set it aside while you prepare the batter.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, Dutch-process cocoa powder, baking powder, baking soda, and kosher salt until evenly mixed.
- Mix Wet Ingredients: Add the neutral oil, eggs, sour cream, and vanilla extract to the dry ingredients. Whisk everything together until you get a sticky, uniform batter.
- Add Zucchini and Chocolate Chips: Gently fold in the grated zucchini and semi-sweet chocolate chips using a spatula or spoon, ensuring they are well incorporated but without overmixing.
- Fill Loaf Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle one tablespoon of raw sugar evenly over the surface. Bake in the preheated oven for 55-60 minutes, or until a skewer inserted into the center comes out mostly clean with a few moist crumbs.
- Cool: Remove the bread from the oven and let it cool in the loaf pan for 10 minutes. Then, carefully take the bread out of the pan and place it on a wire rack to cool completely before slicing.
Notes
- Grate the zucchini finely and squeeze out excess moisture to prevent a soggy bread.
- You can substitute sour cream with Greek yogurt for a tangier flavor.
- Use Dutch-process cocoa for a richer, smoother chocolate taste.
- Make sure not to overbake; check with a skewer at around 55 minutes to avoid dryness.
- Store the bread in an airtight container at room temperature up to 3 days or refrigerate for up to a week.
- For a nutty twist, add ½ cup chopped walnuts or pecans.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
