Description
A rich, moist, and decadent chocolate zucchini bread made tender with sour cream and filled with semi-sweet chocolate chips. Perfect as a snack, dessert, or breakfast treat, this loaf combines indulgence with a hidden veggie boost.
Ingredients
1 cup plain flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 large eggs, room temperature
1/4 cup vegetable oil (or canola or melted coconut oil)
1/3 cup sour cream (or Greek yogurt)
1/4 cup white sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla essence
1 1/2 cups tightly packed finely grated zucchini
1 cup semi-sweet chocolate chips (divided)
Instructions
- Preheat oven to 325°F (163°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, mix eggs, oil, sour cream, sugars, and vanilla until smooth and well-blended.
- Gradually add dry ingredients to wet mixture, stirring until just combined. Avoid overmixing.
- Fold in grated zucchini and 3/4 cup of chocolate chips.
- Pour batter into prepared loaf pan and smooth the top. Sprinkle remaining 1/4 cup chocolate chips on top.
- Bake for 55–65 minutes, until a toothpick comes out mostly clean (a few melted chocolate bits are okay). Cover loosely with foil if browning too quickly.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Add nuts like walnuts or pecans for crunch.
For a dairy-free version, use dairy-free yogurt and non-dairy chocolate chips.
Add spices such as cinnamon or nutmeg for extra warmth.
Shredded coconut can be added for a tropical twist.
Store at room temperature for up to 4 days, refrigerate up to 1 week, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 280
- Sugar: 24g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
