Make this ultra moist chocolate zucchini bread using a simple one-bowl method. This recipe delivers rich, fudgy flavor while sneaking in summer zucchini, making it a perfect breakfast treat or sweet snack.
Author:rosasterling
Prep Time:15 min
Cook Time:60 min
Total Time:75 min
Yield:1 loaf 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/2 cups grated zucchini, squeezed dry
1 cup semi-sweet chocolate chips, plus extra for topping
Instructions
Preheat your oven to 350 degrees F. Grease and flour one 9×5 inch loaf pan.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Add the granulated sugar and brown sugar to the dry ingredients. Whisk briefly to combine.
Add the eggs, vegetable oil, vanilla extract, and sour cream to the bowl. Mix with a spatula until just combined. Do not overmix.
Gently fold in the squeezed, grated zucchini and the 1 cup of chocolate chips until evenly distributed.
Pour the batter into the prepared loaf pan. Sprinkle extra chocolate chips over the top, if desired.
Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached.
Let the chocolate zucchini bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
Notes
Squeeze the grated zucchini very well using a clean kitchen towel or paper towels to remove excess water. This step is key to a non-soggy loaf.
For an extra fudgy texture, use room temperature sour cream.
Store the cooled bread tightly wrapped at room temperature for up to four days to maintain maximum moistness.