Description
This moist and rich Chocolate Zucchini Bread is a delightful way to use up fresh zucchini while satisfying your chocolate cravings. It combines tender shredded zucchini with cocoa powder and mini chocolate chips for a fudgy, flavorful treat that’s perfect for breakfast, snack, or dessert.
Ingredients
Scale
Vegetables
- 2 medium zucchinis (about 2 cups shredded)
Dry Ingredients
- 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
Wet Ingredients
- 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)
Add-ins
- 1/2 cup mini chocolate chips (plus extra for sprinkling on top)
- 1/4 cup chopped walnuts (optional, for added texture)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Prepare Zucchini: Wash and trim the zucchinis, then grate them using a coarse grater. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture to avoid a soggy bread.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Stir well to combine.
- Combine Wet Ingredients: In another bowl, beat the eggs with the granulated sugar and brown sugar until the mixture is smooth and slightly fluffy. Add the vegetable oil, vanilla extract, and sour cream (or Greek yogurt), mixing until fully incorporated.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the bread tender.
- Add Zucchini and Chocolate Chips: Fold in the shredded zucchini, mini chocolate chips, and chopped walnuts (if using) evenly into the batter.
- Pour and Sprinkle: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle some extra mini chocolate chips on top for a decorative and tasty finish.
- Bake the Bread: Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool: Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing to preserve the texture.
Notes
- You can substitute sour cream with Greek yogurt for a tangier flavor and added protein.
- Ensure you squeeze out excess moisture from the zucchini to prevent the bread from becoming too wet.
- For a nut-free version, simply omit the walnuts.
- Store the 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 tightly and freeze for up to 3 months. Thaw at room temperature before serving.
