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–+ servings

Ultimate Chocolate Zucchini Bread

This rich, moist chocolate zucchini bread is loaded with cocoa and dark chocolate chips for a decadent treat perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 1
Course: Bread, Dessert, Quick Meals
Cuisine: American
Calories: 295
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups finely grated zucchini from about 1 medium zucchini
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips divided into 3/4 cup and 1/4 cup
  • 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

Method
 

  1. Preheat your oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy lifting.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and 3/4 cup of the chocolate chips until the chips are well coated. Set aside.
  3. In a separate medium bowl, beat the eggs, vegetable oil, sour cream, sugar, and vanilla extract until the mixture is smooth and fully combined.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix.
  5. Gently fold the grated zucchini into the batter until it's evenly distributed.
  6. Transfer the batter to the prepared loaf pan and spread it out evenly. Sprinkle the remaining 1/4 cup of chocolate chips over the top.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  8. Let the bread cool completely in the pan on a wire rack before removing and slicing.

Nutrition

Calories: 295kcalCarbohydrates: 42gProtein: 5gFat: 14gSaturated Fat: 6gCholesterol: 45mgSodium: 310mgFiber: 4gSugar: 26g

Notes

For best texture, squeeze excess moisture from the grated zucchini using a clean kitchen towel.
Feel free to swap sour cream with plain Greek yogurt for a slightly tangier flavor.
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 slices individually and freeze for up to 3 months.
If you prefer a sweeter bread, use semi-sweet chocolate chips instead of dark.
To ensure even baking, do not open the oven door during the first 40 minutes.
Serve warm with a pat of butter or a dollop of whipped cream for an extra indulgence.

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