Description
A rich, moist chocolate zucchini bread made with sour cream, combining garden‐fresh zucchini, cocoa, and chocolate chips for a deeply chocolatey quick loaf.
Ingredients
- 1 cup plain flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt (fine sea or table)
- 2 large room temperature eggs
- 1/4 cup vegetable oil (or canola or melted coconut oil)
- 1/3 cup sour cream (or substitute with Greek yogurt)
- 1/4 cup white sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla essence
- 1 1/2 cups tightly packed finely grated zucchini
- 1 cup semi‐sweet chocolate chips (split for use)
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9×5‑inch loaf pan and line it with parchment paper to ensure easy removal after baking.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, combine the eggs, oil, sour cream, white sugar, brown sugar, and vanilla extract. Mix until smooth and well‑blended.
- Stir the dry ingredients into the wet ingredients gradually, being careful not to overmix.
- Fold in the grated zucchini and **¾ cup** of the chocolate chips until everything is just combined.
- Pour the batter into the prepared loaf pan, spreading it out evenly. Sprinkle the remaining **¼ cup** chocolate chips over the top.
- Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out mostly clean (some melted chocolate chips are okay). If the top browns too fast, loosely cover with foil.
- Let the bread cool in the pan for about 15 minutes, then remove it and finish cooling on a wire rack until slightly warm before slicing.
Notes
- You can substitute plain flour with whole wheat flour (bread will be denser), or use a 1‑to‑1 gluten‑free flour blend.
- Greek yogurt can replace sour cream in equal amount; plain yogurt can also be used if strained.
- Use any kind of chocolate chips (milk, dark, or white), or chopped chocolate; toss chips in a bit of flour before folding in to keep them from sinking.
- You can use yellow summer squash instead of zucchini (color may vary).
- Do not squeeze out all moisture from grated zucchini—some moisture helps texture, but remove excess to avoid overly wet loaf.
- Do not overmix after adding flour to avoid a tough texture.
- Cool completely (at least an hour) before slicing for clean cuts.
- Storage: room temperature for up to 3 days; refrigerate up to a week; slices can be frozen up to 3 months.
Nutrition
- Serving Size: 1 slice (assuming 12 slices per loaf)
