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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.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling time after baking 3 minutes
Total Time 1 hour 18 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

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

Method
 

Baking Instructions
  1. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  2. In a medium bowl, whisk together the oil, sour cream, eggs, vanilla, and sugar.
  3. 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.
  4. Preheat oven to 350°F. Spray 3 8x5" bread pans (or 2 larger pans) with nonstick spray.
  5. Pour the batter into the pans, filling them just over halfway. Sprinkle the reserved chocolate chips on top of the batter.
  6. 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.