chocolate zucchini bread!
Ingredients
- All-purpose flour: 1 cup (127 grams)
- Cocoa powder (natural or Dutch-process): 1/2 cup (43 grams)
- Light brown sugar: 1 cup (200 grams)
- Baking soda: 3/4 teaspoon
- Salt: 1/4 teaspoon
- Eggs (large, at room temperature): 2
- Sour cream or plain whole milk yogurt (full-fat, at room temperature): 1/2 cup (114 grams)
- Neutral oil (such as vegetable or avocado): 1/2 cup (110 grams)
- Vanilla extract: 1 teaspoon
- Grated zucchini (from about 1 medium zucchini): 1 1/2 cups (188 grams)
- Semisweet chocolate chips: 3/4 cup (128 grams)
Directions
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Line an 8 1/2 by 4 1/2-inch loaf pan with parchment paper, ensuring there’s an overhang for easy removal, and then lightly spray with nonstick cooking spray.
- Mix Dry Ingredients: In a large bowl, combine the flour, cocoa powder, sugar, baking soda, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, sour cream (or yogurt), oil, and vanilla until well blended.
- Combine Wet and Dry Mixtures: Create a well in the center of your dry ingredients, and pour in the wet mixture. Stir using a rubber spatula until just combined—avoid overmixing.
- Add Zucchini and Chocolate Chips: Fold in the grated zucchini and most of the chocolate chips, saving a few to sprinkle on the top.
- Bake: Pour the batter into the prepared pan and smooth the top. Sprinkle with the reserved chocolate chips. Bake for about 70 minutes, or until a digital thermometer reads at least 200°F (93°C), or a toothpick comes out mostly clean.
- Cool: Allow the loaf to cool in the pan on a wire rack for 15 minutes, then remove from the pan and let it cool completely on the rack.
Nutritional Information
- Calories: 350 kcal per serving
- Servings: 8
Storage
Store the cooled loaf wrapped well at room temperature for up to 2 days, or freeze for up to a month for longer preservation.
Tips
- No Squeeze Zucchini: There’s no need to squeeze out the moisture from the zucchini as it adds to the moistness of the bread.
- Checking for Doneness: Be sure not to confuse melted chocolate with uncooked batter when testing if the bread is done.
This Chocolate Zucchini Bread is a treat that packs in the goodness of zucchini and the indulgence of chocolate, making it perfect for those who love to enjoy the best of both worlds. Whether served at a casual brunch or as a comforting snack, this bread promises to delight your taste buds with every bite. Enjoy baking and savoring this delectable creation!
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Chocolate Zucchini Bread
- Total Time: 85 minutes
- Yield: 8 1x
Description
This Chocolate Zucchini Bread marries the rich depth of chocolate with the moist, subtle sweetness of garden-fresh zucchini, resulting in a truly decadent loaf. Perfect for those who love a sweet treat but also appreciate sneaking some veggies into their diet, this bread offers a wonderful balance of flavor and texture.
Ingredients
1 cup (127 grams) all-purpose flour
1/2 cup (43 grams) natural or Dutch-process cocoa powder
1 cup (200 grams) light brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup (114 grams) full-fat sour cream or plain whole milk yogurt, at room temperature
1/2 cup (110 grams) neutral oil, such as vegetable or avocado
1 teaspoon vanilla extract
1 1/2 cups (188 grams) grated zucchini (from about 1 medium zucchini), no need to squeeze out excess moisture
3/4 cup (128 grams) semisweet chocolate chips
Instructions
Preheat the oven to 325°F. Line a light-colored metal 8 1/2 by 4 1/2-inch loaf pan with parchment paper, leaving an overhang, then spray with nonstick cooking spray.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
In a medium bowl, whisk together the eggs, sour cream, oil, and vanilla until thoroughly combined.
Make a well in the center of the dry ingredients and stir the wet ingredients in with a rubber spatula until just combined. Fold in the zucchini and chocolate chips, reserving some to sprinkle on top. Pour batter into prepared pan, smoothing the top. Sprinkle with reserved chocolate chips.
Bake for about 70 minutes or until a digital thermometer registers at least 200°F. Alternatively, check that a toothpick inserted in the center comes out clean with just a few crumbs attached. Make sure melted chocolate chips aren’t mistaken for uncooked batter. Let the loaf cool in baking pan on wire rack for 15 minutes before removing to a wire rack to cool completely. Loaf can be stored well-wrapped at room temperature for 1 to 2 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
Nutrition
- Calories: 350 kcal