Indulgent Chocolate Zucchini Bread (Print)
Chocolate loaf studded with zucchini, tangy sour cream, and chocolate chips for a moist, decadent bite.
# What You'll Need:
→ Dry Ingredients
01 -
1 cup plain flour
02 -
1/2 cup unsweetened cocoa powder
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon fine sea salt
→ Wet Ingredients
05 -
2 large eggs, room temperature
06 -
1/4 cup vegetable oil (or canola or melted coconut oil)
07 -
1/3 cup sour cream (or Greek yogurt)
08 -
1/4 cup white sugar
09 -
1/2 cup packed light brown sugar
10 -
1 teaspoon vanilla essence
→ Other Ingredients
11 -
1 1/2 cups tightly packed finely grated zucchini
12 -
1 cup semi-sweet chocolate chips, divided
# How to Make It:
01 -
Preheat your oven to 163°C (325°F). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure easy removal after baking.
02 -
In a medium bowl, whisk together the plain flour, cocoa powder, baking soda, and salt. This ensures the leavening agent is evenly distributed.
03 -
In a large bowl, combine eggs, oil, sour cream, white sugar, brown sugar, and vanilla essence. Use an electric mixer to mix until smooth and well-blended.
04 -
Stir the dry ingredients into the wet mixture gradually to avoid overmixing. Gently fold in grated zucchini and 3/4 cup of chocolate chips until just combined.
05 -
Pour batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining 1/4 cup of chocolate chips on top. Bake in the preheated oven for 55–65 minutes. Check doneness with a toothpick, which should come out mostly clean apart from melted chocolate.
06 -
Remove the loaf from the oven and place on a wire rack. Allow it to cool in the pan for 15 minutes, then remove the bread. Let cool on the wire rack until slightly warm. Slice and serve.
# Additional Notes:
01 -
Loosely cover the loaf with foil during baking if it browns too quickly.