Chocolate Zucchini Bread
With grated zucchini, cocoa powder, and dark chocolate, this Chocolate Zucchini Bread recipe makes insanely rich, decadent, and moist loaves of bread. Enjoy for breakfast, a snack, or even dessert!
Servings: 10 slices
Calories: 291kcal
Ingredients
- 1 1/2 cups finely grated zucchini use the small side of a box grater
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips ¾ cup for the batter and ¼ cup to sprinkle on top before baking
- 2 large eggs at room temperature
- 1/4 cup vegetable oil
- 1/3 cup sour cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and ¾ cup of chocolate chips until the chips are evenly coated with the dry ingredients. Set aside.
- In a medium mixing bowl, beat the eggs, vegetable oil, sour cream, sugar, and vanilla extract until smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold the finely grated zucchini into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the remaining chocolate chips on top.
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the bread to cool completely in the pan before removing to slice.
Video
Nutrition
Calories: 291kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 37mg | Sodium: 208mg | Potassium: 304mg | Fiber: 3g | Sugar: 22g | Vitamin A: 134IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 2mg