Double Dark Chocolate Zucchini Bread-Rich & Moist
A rich, moist dark chocolate zucchini bread with tender zucchini shreds and plenty of chocolate chips.
Equipment
- 1 9x5-inch loaf pan
- 1 mixing bowl large
- 1 mixing bowl medium
- 1 Whisk
- 1 spatula
- 1 box grater
- 1 wire rack for cooling
Ingredients
Dry ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened dark cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
Wet ingredients
- 2 large eggs
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 1/2 cup neutral oil such as vegetable or canola
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Zucchini and chocolate
- 1 1/2 cups zucchini shredded, lightly packed
- 3/4 cup dark chocolate chips plus 2 tablespoons for topping
Instructions
- Preheat the oven to 350°F. Grease or line a 9x5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined.
- In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, sour cream, and vanilla until smooth and glossy.
- Stir the shredded zucchini into the wet mixture. If the zucchini is extremely wet, blot it lightly first but do not squeeze it dry.
- Add the dry ingredients to the wet ingredients and fold gently until just combined.
- Fold in the dark chocolate chips.
- Transfer the batter to the prepared loaf pan, smooth the top, and sprinkle with the remaining chocolate chips.
- Bake for 50 to 55 minutes, until the top is set and a tester inserted near the center comes out with a few moist crumbs but no wet batter.
- Cool the loaf in the pan for 15 minutes, then remove it to a wire rack and cool completely before slicing.
Notes
Do not overmix the batter. Use coarse-shredded zucchini and blot only if it is extremely wet. Greek yogurt can replace sour cream, and semi-sweet chips can be used for a sweeter loaf.