Description
A moist chocolate zucchini bread combining finely grated zucchini, cocoa powder, and sour cream for a rich, fudgy texture. Perfect for breakfast or dessert.
Ingredients
1 cup flour, plain
1/2 cup cocoa powder, unsweetened
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/4 cup oil, canola or coconut (melted)
1/3 cup sour cream (or Greek yogurt)
1/4 cup white sugar
1/2 cup light brown sugar, packed
1 tsp vanilla essence, pure
1 1/2 cups zucchini, finely grated
1 cup chocolate chips, split in two portions
Instructions
Preheat oven to 325°F (163°C)
Grease a 9″x5″ loaf pan with oil and line with parchment paper
Whisk flour, cocoa powder, baking soda, and salt in a medium bowl
Let dry ingredients rest for 5 minutes
Beat eggs until frothy using an electric mixer
Add oil, sour cream, sugars, and vanilla to the eggs. Mix until smooth
Gradually add dry ingredients to the wet mixture, mixing on low speed
Fold in grated zucchini and 3/4 cup chocolate chips
Pour batter into prepared loaf pan
Bake for 55-65 minutes until a toothpick inserted in center comes out clean
Let cool for 10 minutes before slicing
Notes
For gluten-free version, substitute plain flour with almond flour
Greek yogurt can replace sour cream for a tangier flavor
Ensure zucchini is finely grated for uniform texture
Split chocolate chips for even distribution
Store in an airtight container for up to 5 days
- Prep Time: 20
- Cook Time: 60
- Category: Bread recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1 of 8-10)
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg