Description
Moist and decadent double chocolate zucchini bread.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups grated zucchini, squeezed dry
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together sugar, oil, eggs, and vanilla extract. Stir in sour cream.
- Add wet ingredients to dry ingredients and mix until just combined.
- Fold in grated zucchini and chocolate chips.
- Pour batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Squeeze excess moisture from the zucchini to prevent a soggy loaf.
- Do not overmix the batter.
- Store bread in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
Keywords: chocolate zucchini bread, zucchini bread, chocolate bread, quick bread, loaf cake