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–+ servings

Chocolate Zucchini Bread

This Chocolate Zucchini Bread is deeply chocolatey, tender, and packed with dark chocolate chips, with finely grated zucchini keeping every slice moist. It is an easy no-mixer loaf that works for breakfast, snacking, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 10 servings
Calories 318 kcal

Ingredients
  

  • 1 1/2 cups finely grated zucchini using the small side of a box grater; do not drain unless exceptionally wet
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips divided: 3/4 cup for the batter and 1/4 cup for the top
  • 2 large eggs preferably at room temperature
  • 1/4 cup vegetable oil
  • 1/3 cup sour cream
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Heat the oven to 350°F, grease a 9-by-5-inch loaf pan, and line it with parchment paper, leaving a little overhang on the long sides if possible.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Add 3/4 cup of the dark chocolate chips to the dry ingredients and toss until coated so they do not all settle at the bottom of the loaf.
  • In a medium bowl, whisk the eggs, vegetable oil, sour cream, granulated sugar, and vanilla extract until smooth.
  • Gradually add the wet mixture to the dry ingredients, stirring gently only until the batter comes together and no dry streaks of flour remain.
  • Fold in the finely grated zucchini gently, being careful not to overmix the thick batter.
  • Scrape the batter into the prepared loaf pan, smooth the top, and sprinkle the remaining 1/4 cup dark chocolate chips over the surface.
  • Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs, checking another spot if you hit melted chocolate.
  • Let the loaf cool completely in the pan before lifting it out with the parchment and slicing.

Notes

Store the completely cooled bread in an airtight container at room temperature for up to 3 days, placing parchment or wax paper between slices if desired. For longer storage, wrap tightly and refrigerate, then warm slices for 10 to 15 seconds in the microwave. To freeze, wrap the cooled loaf or individual slices in plastic wrap or foil, place in a freezer-safe bag, and freeze for up to 3 months; thaw overnight in the refrigerator or let slices sit at room temperature.

Nutrition

Calories: 318kcal
Keyword chocolate quick bread, Chocolate Zucchini Bread, dark chocolate chips, moist zucchini bread, no mixer baking, Zucchini Bread
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