Chocolate Zucchini Bread

This double chocolate zucchini bread is incredibly soft and moist and bursting with chocolate. It's the easiest and fudgiest zucchini bread you'll ever make!

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 309

Author Lily Ernst

Ingredients

1 & 1/2 cups (190g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder sifted
1 tsp baking soda
1/2 tsp salt
1 cup (175g) chocolate chips plus more for topping
1/2 cup (125ml) vegetable oil
1 cup (200g) granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla
2 cups grated zucchini about 1 medium

Instructions

Preheat oven to 350F. Grease a 9×5″ loaf pan with non-stick cooking spray or line with parchment paper.
In a large bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt.
1 & 1/2 cups (190g) all-purpose flour, 1/2 cup (50g) unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp salt
Toss in the chocolate chips. Set aside.
1 cup (175g) chocolate chips
In a medium bowl, whisk together the vegetable oil, granulated sugar, eggs, and sour cream.
1/2 cup (125ml) vegetable oil, 1 cup (200g) granulated sugar, 2 large eggs, 1/4 cup sour cream
Stir in the vanilla extract and shredded zucchini.
1 tsp vanilla, 2 cups grated zucchini
Add the wet ingredients to the dry ingredients and mix until just combined.
Spoon the batter into the prepared loaf pan. Top with more chocolate chips.
Bake at 350F for 60-65 minutes or until a toothpick inserted into the center comes out clean.

Notes

Chocolate zucchini bread can be stored at room temperature in an airtight container or tightly covered in saran wrap for up to 5 days.

How to freeze:

Once completely cooled, double wrap in plastic wrap or aluminum foil and store in the freezer for up to 3 months. Thaw overnight on the counter to bring to room temperature before serving.

Substitutions:

All-purpose flour - You can use whole wheat pastry flour instead or half whole wheat flour and half all-purpose flour. You can also omit the baking powder and salt and substitute with self-rising flour.
Unsweetened cocoa powder - Natural or Dutch-processed can be used. I prefer Dutch-processed because it's darker and more flavorful.
Vegetable oil - Can be replaced with melted butter, EV olive oil, avocado oil, or any kind of neutral-flavor oil like canola or safflower.
Granulated sugar - Brown sugar can be used, but it will give the bread a hint of molasses.
Eggs - Each egg can be substituted with 1/4 cup unsweetened applesauce or mashed banana. You can also use flax eggs instead.
Sour cream - Can be substituted with plain yogurt or mayonnaise.

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