Chocolate Zucchini Bread
1 h 15 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
This chocolate zucchini bread comes out ultra moist and fudgy from shredded zucchini and sour cream, with deep cocoa flavor and pockets of melty chocolate chips.
It is a total crowd-pleaser for breakfast, coffee breaks, lunchboxes, or bake sales, with just enough cinnamon and vanilla to make it taste like cake while slicing clean like a sturdy loaf.
Ingredients (10 servings)
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Ingredients
- 1½ cups all-purpose flour all-purpose flour 0.41 lb
- ½ cup unsweetened cocoa powder unsweetened cocoa powder 2.18 oz
- 1 tsp baking soda baking soda 0.17 oz
- ½ tsp baking powder baking powder 0.08 oz
- ½ tsp salt salt
- 1 tsp ground cinnamon ground cinnamon 0.09 oz
- ½ cup vegetable oil vegetable oil
- ½ cup granulated sugar granulated sugar
- ½ cup light brown sugar, packed light brown sugar 3.43 oz
- 2 large eggs large eggs 2 ct
- 2 tsp pure vanilla extract pure vanilla extract 2 tsp
- 1½ cups zucchini, finely shredded, squeezed of excess liquid zucchini 1.5 ct
- ½ cup sour cream sour cream 4 oz
- 1 cup semi-sweet chocolate chips semi-sweet chocolate chips 8 oz
How to Make Chocolate Zucchini Bread
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Preheat and pan prep
Heat oven to 350 F or 175 C.
Grease a 9x5 inch loaf pan, then line it with a parchment sling so you can lift the loaf out cleanly.
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Shred and squeeze the zucchini
Finely shred zucchini and squeeze it hard in a clean towel until very dry.
Measure 1 1/2 cups after squeezing so you do not flood the batter.
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Whisk the dry mix
In a bowl, whisk flour, cocoa, baking soda, baking powder, salt, and cinnamon until evenly combined and lump free.
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Whisk the wet mix
In a large bowl, whisk oil with granulated sugar and brown sugar until glossy and cohesive.
Whisk in the eggs one at a time until smooth, then whisk in vanilla and sour cream.
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Fold in zucchini
Stir the squeezed zucchini into the wet mixture until evenly dispersed.
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Combine wet and dry
Add the dry ingredients to the wet and fold gently just until the flour streaks disappear.
Fold in the chocolate chips, holding back a tablespoon to scatter on top if you like.
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Fill the pan and bake
Scrape the batter into the prepared pan and smooth the top, then sprinkle on the reserved chips.
Bake 50 to 60 minutes, rotating the pan at 30 minutes, until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter, or the center reads about 200 F on an instant-read thermometer.
Tent loosely with foil if the top is browning too fast after about 35 minutes.
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Cool and slice
Cool in the pan 15 minutes, then lift out and cool completely on a rack.
Slice with a serrated knife when fully cool for clean edges, or let it rest overnight for the most tender crumb and deepest chocolate flavor.
Substitutions
- Sour cream -> Full-fat Greek yogurt (1:1)
- Greek yogurt keeps the loaf moist and tangy like sour cream, with a slightly lighter crumb and the same lush finish.
- Vegetable oil -> Melted coconut oil or light olive oil (1:1)
- Coconut oil adds a subtle coconut aroma that flatters chocolate, while light olive oil brings a rounder, fruitier note without turning savory.
- All-purpose flour -> 1:1 gluten-free baking blend with xanthan (1:1)
- A quality gluten-free blend yields a tender crumb with only a touch more delicacy, while the chocolate chips and zucchini keep it plush.
Tips
- Squeeze like you mean it
- Zucchini should be very dry to the touch before measuring, or the loaf can bake up dense or gummy.
- Pick your cocoa wisely
- Dutch-process cocoa gives a darker color and smoother chocolate flavor, while natural cocoa runs a bit brighter and more intense, and both work with this leavening combo.
- Keep chips from sinking
- Toss chocolate chips with a teaspoon of the measured flour before folding so they stay dotted throughout the crumb instead of pooling at the bottom.
- Do not overmix the batter
- Stop folding the second the dry streaks vanish to avoid developing gluten that can toughen the loaf.
- Use an oven thermometer
- Most home ovens lie, so confirm 350 F and aim for an internal temp near 200 F in the center for that just-set, fudgy crumb.
- Pan options that work
- Two mini 8x4 inch loaves bake in about 35 to 40 minutes, and standard muffins bake in 18 to 22 minutes, so check early.
- Flavor boosters for chocolate lovers
- A half teaspoon of espresso powder and a pinch of flaky salt on top sharpen the chocolate and make the sweetness pop without changing texture.
Nutrition Facts *
| Energy | 461 | kcal |
|---|---|---|
| Protein | 8 | g |
| Total Fat | 22 | g |
| Carbohydrates | 65 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My batter looks very thick. Did I mess up?
- If your zucchini was squeezed super dry, the batter can look thick but should still be scoopable, and you can add 1 to 2 tablespoons milk or coffee to loosen it slightly without harm.
- Why did my loaf sink in the middle?
- It was likely underbaked or your oven temp ran low, so bake until a toothpick shows only moist crumbs and the center hits about 200 F, and avoid opening the oven for the first 30 minutes.
- Can I use Dutch-process cocoa here?
- Yes, the mix of baking soda and baking powder supports either style, and Dutch will give a deeper color and rounder chocolate flavor.
- How do I keep the crumb from turning gummy?
- Squeeze the zucchini thoroughly, measure it after squeezing, do not overmix, and let the loaf cool completely before slicing.
- Do you taste the zucchini?
- No, it melts into the batter and just brings moisture and tenderness, so picky eaters will not clock it.
- How should I store or freeze it?
- Wrap tight at room temperature for 2 days or refrigerate up to 5 days, and freeze slices in a single layer then bag them so you can toast or microwave straight from frozen.
Serving Suggestions
Flaky salt on the warm top is a power move, and a little orange zest or a splash of bourbon in the batter makes the chocolate bloom like a Broadway spotlight.
Serve thick slices with a cold brew or a dollop of tangy yogurt, and if you are feeling extra, griddle a slice in butter for a crisp edge and a molten chip payoff.
More pairings:
Reviews
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Talisha: Made this for my mom's birthday party, big success! Nobody guessed the zucchini haha
: Glad it was a hit for your mom’s birthday, Talisha! 😊
Made this recipe? How did it go?
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