Chocolate Zucchini Bread

Chocolate Zucchini Bread - if you need a good chocolate fix as breakfast or snacks, this Chocolate Bread Zucchini is all you need. Tender loaf quick bread with a slight crusty top and loaded with freshly grated zucchini, cocoa powder, eggs, butter, and chocolate chips. Perfect indulgence at any time of the day!

Course Bread, Breakfast, Snacks

Cuisine American

Prep Time 10

Cook Time 50

Servings - 8 slices

Calories 585kcal

Author Imma

Ingredients

1 ¾ cups (218.75g) all-purpose flour
⅓ cup (39.33g) cocoa powder (Dutch-process)
½ teaspoon (3g) baking soda
1 ½ teaspoon (6g) baking powder
1 teaspoon (5g) salt
1 cup (200g) granulated sugar
2 cups (300g) fresh grated zucchini
½ cup (125ml) melted unsalted butter
2 large eggs
¼ cup (57.5g) sour cream (see notes)
2 teaspoons (8.4g) vanilla extract
¾-1 cup (112.5g - 150g) semisweet chocolate chips

Instructions

Preheat oven to 350°F or 177 degrees C. Spray or butter a 9″-x-5″ loaf pan and dust with cocoa powder, tapping out any excess powder.
In a medium mixing bowl, combine flour, cocoa powder, baking soda, baking powder, and salt; set aside.
In a separate mixing bowl combine sugar, zucchini, melted butter, egg, and sour cream. Mix together then add the vanilla extract. Stir again to combine.
Add dry ingredients to zucchini mixture; stir just until combined.
Finally, fold in the chocolate chips, clean down the sides of the pan.
Spoon batter into the greased bread pan. Tap the bread pan.
Bake for 50-55 minutes until or until a skewer inserted in the middle of the cake comes out clean.
Cool in pan on a wire rack for about 10-15 mins, then remove from pan. Let it cool completely.
Slice and serve with butter or not.

Notes

If you don't have sour cream on hand, you may substitute with plain yogurt.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition