Description
This Chocolate Zucchini Bread is a rich, moist, and indulgent treat that combines the natural sweetness of zucchini with decadent chocolate. It’s the perfect way to sneak in some veggies while satisfying your sweet tooth! Whether enjoyed for breakfast, a snack, or dessert, this chocolatey loaf is sure to be a hit with the whole family
Ingredients
Scale
- 2 medium zucchinis (about 2 cups shredded)
- 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
- 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)
- 1/2 cup mini chocolate chips (plus extra for sprinkling on top)
- 1/4 cup chopped walnuts (optional, for added texture)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper. - Prepare the Zucchini:
Grate the zucchinis using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze out any excess moisture. Set aside. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside. - Mix the Wet Ingredients:
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, vanilla extract, and sour cream until smooth. - Combine the Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the grated zucchini, mini chocolate chips, and chopped walnuts (if using) until evenly distributed. - Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional chocolate chips on top for extra sweetness.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, you can loosely cover the bread with aluminum foil during the last 20 minutes of baking. - Cool and Serve:
Once baked, remove from the oven and let the bread cool in the pan for 10-15 minutes. Then transfer the bread to a wire rack to cool completely before slicing.
Notes
- Make sure to squeeze out as much moisture from the zucchini as possible to avoid a soggy loaf.
- For a healthier version, you can substitute the sugar with a natural sweetener like maple syrup or honey, but you may need to adjust the flour ratio.
- You can add a teaspoon of instant coffee granules to the batter to enhance the chocolate flavor.
- If you don’t have sour cream, you can substitute with Greek yogurt for a similar texture and tang.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40 mg