Double Chocolate Zucchini Bread

This double chocolate zucchini bread is rich, incredibly moist, and loaded with chocolate flavor. Made with cocoa powder, chocolate chips, and shredded zucchini, it's an easy quick bread that tastes more like chocolate cake than traditional zucchini bread.

Course Dessert

Cuisine American

Keyword chocolate zucchini bread

Prep Time 15

Cook Time 1

Servings

Calories 294kcal

Author Jesseca

Ingredients

1 cup all-purpose flour
½ cup dark cocoa powder Dutch process or natural
1 teaspoon baking soda
¾ teaspoon kosher salt
1 teaspoon espresso powder optional
2 large eggs
¼ cup unsalted butter melted
¼ cup sour cream or a neutral oil like avocado
¾ cup packed light brown sugar
2 teaspoons vanilla extract
1½ cups shredded zucchini lightly squeezed dry
1 cup semisweet chocolate chips divided

Instructions

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with nonstick cooking spray or line it with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder (if using).
In a large mixing bowl, whisk together the eggs, melted butter, sour cream, brown sugar, and vanilla until smooth.
Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain. Do not overmix.
Shred the zucchini using the large holes of a box grater. Lightly squeeze it with a clean kitchen towel or paper towels to remove excess moisture. It should feel damp, not dry. Fold the zucchini into the batter.
Add in ¾ cup of the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining ¼ cup chocolate chips evenly over the batter.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Melted chocolate is fine, but there should be no wet batter.
Let the bread cool in the pan for 15 minutes. Run a knife around the edges, then carefully transfer the loaf to a wire rack to cool completely before slicing.

Notes

Don't over-squeeze the zucchini. Remove any excess liquid, but leave the zucchini slightly damp so it keeps the bread soft and moist.
Espresso powder is optional. It won't make the bread taste like coffee, but it does enhance the chocolate flavor.
Use good-quality chocolate chips. Since chocolate is the star of this recipe, a quality brand makes a noticeable difference.

Nutrition