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Chocolate Zucchini Bread

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A moist, rich, and chocolatey quick bread that sneaks in zucchini for added moisture and nutrition. Perfect for breakfast, snacking, or dessert.

Ingredients

Scale
  • 1 1/2 cups grated zucchini
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat 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 vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Grate the zucchini and squeeze out excess moisture using a clean towel or paper towels. Set aside.
  3. In a large bowl, whisk together the flours, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  4. In another bowl, beat the eggs, then mix in oil, granulated sugar, brown sugar, and vanilla until smooth.
  5. Add the sour cream (or Greek yogurt) and mix until combined.
  6. Fold in the grated zucchini.
  7. Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
  8. Fold in chocolate chips if using.
  9. Pour the batter into the prepared loaf pan and smooth the top.
  10. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Notes

  • You can substitute all-purpose flour for whole wheat flour if desired.
  • Dark chocolate chips enhance the richness of the bread.
  • This bread freezes well; wrap tightly and store up to 3 months.
  • For a healthier version, use applesauce instead of oil.

Nutrition

Find it online: https://tastyera.com/chocolate-zucchini-bread-3/