Description
A rich chocolate zucchini bread with a moist, tender crumb. The sour cream adds depth, while zucchini puree ensures natural moisture and a balanced flavor profile.
Ingredients
1 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp sea salt
2 large eggs, room temperature
1/4 cup vegetable oil (coconut oil recommended)
1/3 cup sour cream (or Greek yogurt)
1 cup grated zucchini (80-85% drained)
1 tbsp baking soda
1 cup white sugar
1 tsp vanilla extract
3/4 cup semi-sweet chocolate chips
1/4 cup chocolate chips for sprinkling
Instructions
Preheat oven to 325°F (163°C) and prepare 9×5-inch loaf pan with grease and parchment
Whisk flour, cocoa powder, baking soda, and salt in a bowl
Blend eggs, oil, sour cream, sugar, and vanilla in a separate bowl
Add dry ingredients to wet in 3 batches, folding in zucchini puree after the second addition
Fold in 3/4 cup chocolate chips until just combined, avoiding overmixing
Pour batter into prepared pan and sprinkle remaining 1/4 cup chocolate chips on top
Bake 55-65 minutes, tenting with foil if browning too quickly
Cool 15 minutes in pan, then transfer to rack for full cooling
Notes
Substitute sour cream with Greek yogurt for tanginess
Room-temperature eggs blend faster, creating even emulsification
Scrape bowl after each dry ingredient addition to avoid under-mixed streaks
Do not overfold zucchini; residual moisture affects texture
Store in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 60
- Category: Bread recipes
- Method: Baking
- Cuisine: American