Description
Chocolate zucchini bread delights taste buds with its rich, moist texture and hidden vegetable goodness. Homemade comfort meets smart nutrition in this scrumptious quick bread that keeps you coming back for another slice.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (188 grams) grated zucchini
- 2 large eggs
- ½ cup (114 grams) full-fat sour cream or plain whole milk yogurt
- ½ cup (110 grams) neutral oil
- ¾ cup (128 grams) semisweet chocolate chips
Dry Ingredients:
- 1 cup (127 grams) all-purpose flour
- ½ cup (43 grams) natural or Dutch-process cocoa powder
- 1 cup (200 grams) light brown sugar
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Flavor Enhancers:
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven by heating to 325°F (163°C). Position a rack in the middle of the oven and line an 8.5 by 4.5-inch (21.6 by 11.4 centimeters) light-colored metal loaf pan with parchment paper, allowing slight overhang for easy removal.
- Combine all dry ingredients in a large mixing bowl: whisk together all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt until thoroughly blended.
- In a separate medium bowl, vigorously whisk eggs, sour cream, vegetable oil, and vanilla extract until the mixture becomes smooth and fully incorporated.
- Create a small indentation in the center of the dry ingredient mixture and pour the wet ingredients into this well. Gently fold using a rubber spatula, mixing until just combined without overmixing.
- Carefully fold grated zucchini and chocolate chips into the batter, reserving a handful of chips for topping. Ensure zucchini is evenly distributed throughout the mixture.
- Transfer batter into the prepared loaf pan, smoothing the surface with a spatula. Sprinkle reserved chocolate chips across the top for visual appeal and extra chocolatey crunch.
- Place in preheated oven and bake for approximately 70 to 75 minutes. Check doneness by inserting a digital thermometer (should reach 200°F/93°C) or using a toothpick method – it should emerge with minimal crumbs.
- Remove from oven and allow bread to rest in the pan on a wire cooling rack for 15 minutes. This helps the bread set and makes removal easier.
- Carefully lift the bread out using parchment paper overhang and transfer to the wire rack to cool completely. Once cooled, store tightly wrapped at room temperature for 1-2 days or freeze for up to one month.
Notes
- Grate zucchini using the large holes of a box grater to ensure moisture and proper distribution throughout the bread.
- Squeeze out excess liquid from zucchini using a clean kitchen towel to prevent a soggy texture and maintain bread’s structural integrity.
- Use dark cocoa powder for a deeper, richer chocolate flavor that complements the subtle zucchini undertones.
- Check bread doneness with both temperature probe and toothpick method to guarantee a perfectly baked, moist interior.
- Allow bread to cool completely before slicing to help set the structure and prevent crumbling.
- Wrap tightly in plastic wrap or freezer bag when storing to maintain freshness and prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 330 cal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg