Double Chocolate Zucchini Bread
This Double Chocolate Zucchini Bread combines the richness of Dutch cocoa powder and the subtle freshness of finely grated zucchini, resulting in a moist and decadent loaf. Perfect for a snack or dessert, this bread is loaded with mini chocolate chips for extra sweetness.
Ingredients
Dry Ingredients
- 3 cups Flour
- 2 tablespoons Flour For dusting
- 1 cup Dutch Process Cocoa Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
Wet Ingredients
- 1 cup Vegetable Oil
- 1/2 cup Sour Cream *See note for optional substitution
- 4 Large Eggs
- 1 1/2 teaspoons Vanilla Extract
- 2 cups Sugar
Add-ins
- 4 cups Zucchini Very finely grated, about 3-4 zucchinis
- 2 cups Mini Semi Sweet Chocolate Chips Divided; reserve a few for topping
Instructions
Baking Instructions
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the oil, sour cream, eggs, vanilla, and sugar.
- Stir the grated zucchini into the wet mixture, then pour the wet ingredients into the dry ingredients. Fold in 3/4 cup of mini chocolate chips. Reserve the remaining chocolate chips for topping.
- Preheat oven to 350°F. Spray 3 8x5" bread pans (or 2 larger pans) with nonstick spray.
- Pour the batter into the pans, filling them just over halfway. Sprinkle the reserved chocolate chips on top of the batter.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Allow to cool for 2-3 minutes before transferring to a wire rack to cool completely.
Notes
- If you prefer, you can substitute the sour cream with plain Greek yogurt.