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A moist and rich chocolate zucchini bread with grated zucchini and sour cream or Greek yogurt for a tender crumb, loaded with cocoa powder and semisweet chocolate chips.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, finely grated and squeezed to remove moisture)
  • ½ cup sour cream or plain Greek yogurt
  • 1 cup semisweet chocolate chips (plus extra for topping)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
  2. Grate zucchini finely and squeeze out excess moisture with a towel.
  3. In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
  4. In another bowl, beat eggs with granulated sugar and packed brown sugar until lighter in color and slightly fluffy, about 1–2 minutes.
  5. Stir in vegetable oil and vanilla extract until blended.
  6. Fold in sour cream or Greek yogurt and the squeezed grated zucchini until evenly combined.
  7. Gradually add the dry ingredients to the wet ingredients, folding gently just until combined; avoid overmixing.
  8. Fold in most of the semisweet chocolate chips, reserving a handful for topping.
  9. Pour batter into prepared loaf pan, smooth the surface, and scatter reserved chocolate chips on top.
  10. Bake for 55–65 minutes, checking at 55 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  11. Cool bread in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.

Notes

Grate zucchini very finely and squeeze out excess moisture to prevent sogginess but retain moisture within the bread., Do not overmix the batter to avoid a dense, tough texture., Check the bread starting at 55 minutes; it should be done when a toothpick comes out with moist crumbs but no raw batter., Cooling in the pan for 10 minutes before removing helps keep the loaf moist and firm., The recipe is flexible: whole wheat flour can be used for a nuttier, denser loaf., Add up to 1 cup total of chopped nuts, dried fruits, or shredded coconut as mix-ins with or instead of chocolate chips., Grated carrots or mashed bananas can be substituted for zucchini., The bread can be stored in an airtight container at room temperature for up to 3 days, or frozen tightly wrapped for up to 3 months., Sugar can be reduced up to 25%, but may affect texture and moisture., This batter can also be used to make muffins; bake muffins at 350°F (175°C) for 18–25 minutes, watching closely from 18 minutes onward.

Nutrition

Find it online: https://cookingcrumbs.com/super-moist-double-chocolate-zucchini-bread-recipe/