Description
This Chocolate Zucchini Bread features both cocoa powder and chocolate chips for an extra chocolatey and moist zucchini bread recipe. Quick and easy to make too!
Ingredients
- 1 ½ cups grated zucchini (2 small or 1 medium zucchini)
- ½ cup (118ml) vegetable oil
- 2 large eggs
- 2 teaspoons (10ml) pure vanilla extract
- ¼ cup (48g) sour cream
- 1 cup (190g) granulated sugar
- 1 cup (140g) all-purpose flour
- ½ cup (40g) natural unsweetened cocoa powder
- 1 teaspoon (5g) ground cinnamon
- 1 teaspoon (4g) baking soda
- 1 ¼ teaspoon (5) baking powder
- 1 teaspoon (5g) salt
- ½ cup (112g) semi-sweet chocolate chips (plus additional for garnish)
Instructions
- Preheat the oven to 350°F. Generously grease a 9-inch loaf pan and line with parchment paper. Set aside.
- Using the large cheese grater, grate the zucchini with the skin on. Use a paper towel to squeeze out extra water from the zucchini and fluff with a fork.
- In a large mixing bowl, combine the eggs, oil, sour cream, and vanilla extract. Beat all the ingredients together until well combined. Add the sugar and beat until incorporated.
- Combine the remaining dry ingredients in a large mixing bowl and whisk to combine. Add the dry ingredients to the bowl and beat just until it starts to combine.
- Fold in the chocolate chips and zucchini using a spatula and finish mixing the batter by hand. Pour the batter into the prepared pan. Sprinkle a few extra chocolate chips on top.
- Bake at 350°F for 50-55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for at least 1 hour before slicing.
Notes
Storing: Keep stored in an airtight container on the counter for 3 days.
Freezing: Allow it to cool completely. Then wrap in plastic wrap followed by aluminum foil. I usually also put it in a freezer Ziploc for added freezer-burn protection.
Nutrition
- Serving Size: 1 Slice
- Calories: 312
- Sugar: 26.6 g
- Sodium: 379.2 mg
- Fat: 16.6 g
- Carbohydrates: 40.6 g
- Fiber: 2.9 g
- Protein: 4.6 g
- Cholesterol: 39.2 mg