Description

This chocolate zucchini bread is extra moist, rich, and fudgy thanks to the addition of sour cream and fresh zucchini. It’s an easy, one-bowl recipe perfect for breakfast, dessert, or snacking, and a great way to sneak veggies into a decadent treat.

Ingredients

Scale

1 3/4 cups (220g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3/4 cup (150g) granulated sugar
2 large eggs, room temperature
1/2 cup (120ml) vegetable oil
1/2 cup (120g) sour cream
2 teaspoons vanilla extract
2 cups grated zucchini (about 250g, from 1 medium zucchini, unpeeled, excess moisture gently squeezed out)
3/4 cup (130g) chocolate chips, plus extra for topping

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line with parchment paper, leaving an overhang for easy removal.
Grate 2 cups (about 250g) of zucchini using a box grater. If very watery, gently squeeze out excess moisture with a clean towel, but do not dry completely.
In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a large mixing bowl, whisk together sugar, eggs, and vegetable oil until smooth and slightly pale, about 1-2 minutes. Add sour cream and vanilla extract, whisking until fully incorporated.
Fold the grated zucchini into the wet mixture.
Add the dry ingredients to the wet ingredients and gently fold together with a spatula until just combined. Do not overmix.
Fold in 3/4 cup chocolate chips, reserving a handful for topping if desired.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle reserved chocolate chips on top.
Bake in the center of the oven for 50-60 minutes. Check at 50 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but not raw batter.
Let the bread cool in the pan for 15 minutes, then lift out using the parchment overhang and cool completely on a wire rack before slicing.

Notes

For best results, gently squeeze excess moisture from the zucchini but do not dry it out completely. Do not overmix the batter for a tender crumb. Room temperature eggs and sour cream help with even mixing. Check for doneness at 50 minutes, as ovens vary. Let the bread cool before slicing for clean cuts. For gluten-free, use a 1:1 baking blend. For dairy-free, use coconut yogurt and dairy-free chocolate chips. Add-ins like nuts or spices can be included for variation.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 thick slice (1/10 of loaf)
Calories: 220
Sugar: 16
Sodium: 210
Fat: 10
Saturated Fat: 4
Carbohydrates: 30
Fiber: 2
Protein: 4

Keywords: chocolate zucchini bread, extra moist, sour cream, easy, one bowl, quick bread, hidden veggies, chocolate loaf, zucchini dessert, bakery style