Chocolate Zucchini Bread
Chocolate Zucchini Bread is about to become a summertime favorite! Super easy to make, this quickbread is moist, fudgy, and full of rich chocolate flavor. It's the perfect recipe for using up homegrown zucchini—no mixer required!
Servings 1 loaf, 8-10 slices each
Ingredients
- 1 cup (127 grams) all-purpose flour
- 1/2 cup (43 grams) natural or Dutch-process cocoa powder*
- 1 cup (200 grams) light brown sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (114 grams) full-fat sour cream or plain whole milk yogurt, at room temperature
- 1/2 cup (110 grams) neutral oil, such as vegetable or avocado
- 1 teaspoon vanilla extract
- 1 1/2 cups (188 grams) grated zucchini (from about 1 medium zucchini), no need to squeeze out excess moisture
- 3/4 cup (128 grams) semisweet chocolate chips
Instructions
- Preheat the oven to 325°F. Line a light-colored metal 8 1/2 by 4 1/2-inch loaf pan** with a sheet of parchment paper, leaving an overhang, then spray with nonstick cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
- In a medium bowl, whisk together the eggs, sour cream, oil, and vanilla until thoroughly combined.
- Make a well in the center of the dry ingredients and stir the wet ingredients in with a rubber spatula until just combined. Fold in the zucchini and chocolate chips, reserving some to sprinkle on top. Pour batter into prepared pan, smoothing the top. Sprinkle with reserved chocolate chips.
- Bake for about 70 minutes or until a digital thermometer registers at least 200°F. Alternatively, check that a toothpick inserted in the center comes out clean with just a few crumbs attached. Make sure melted chocolate chips aren’t mistaken for uncooked batter. Let the loaf cool in baking pan on wire rack for 15 minutes before removing to a wire rack to cool completely. Loaf can be stored well-wrapped at room temperature for 1 to 2 days or frozen for up to 1 month.
Notes
*If using Dutch-process cocoa powder, do not substitute the sour cream or yogurt. The acidity is what will activate the baking soda.
**You can also bake in a 9x5-inch metal loaf pan for about 60-65 minutes, or until the internal temperature is at least 200°F. Note that your loaf will come out much flatter.
**If baking with a glass or ceramic loaf pan, drop the temperature to 300°F and increase the baking time by about 10 to 15 minutes, or until the loaf registers at least 200°F internal temperature.