Description
This moist and rich Chocolate Zucchini Bread is a delicious way to enjoy the subtle sweetness and moisture of zucchini combined with deep chocolate flavor. Perfect for a snack or dessert, this bread features tender crumb studded with dark chocolate chips and topped with a sprinkle of chocolate for extra indulgence. Easy to prepare and baked in a single loaf, it is an ideal treat for family and friends.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup dark chocolate chips (for batter)
Wet Ingredients
- 1 1/2 cups finely grated zucchini (use the small side of a box grater)
- 2 large eggs at room temperature
- 1/4 cup vegetable oil
- 1/3 cup sour cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Topping
- 1/4 cup dark chocolate chips (to sprinkle on top before baking)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and ¾ cup of chocolate chips until the chips are evenly coated with the dry ingredients. Set aside.
- Combine Wet Ingredients: In a medium mixing bowl, beat the eggs, vegetable oil, sour cream, sugar, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix to maintain a tender crumb.
- Fold in Zucchini: Gently fold the finely grated zucchini into the batter until evenly distributed.
- Prepare for Baking: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the remaining chocolate chips on top.
- Bake: Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the bread to cool completely in the pan before removing to slice and serve.
Notes
- Use finely grated zucchini to ensure it blends well into the batter without large chunks.
- Do not overmix the batter to keep the bread light and tender.
- Check for doneness using a toothpick; it should come out mostly clean with a few moist crumbs.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can substitute sour cream with Greek yogurt for a slight variation in texture and tang.