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Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

If you're looking for the perfect way to use up garden zucchini (or even if you're not), this double chocolate zucchini bread is THE BEST. Fulfill your wildest chocolate dreams and include green veggies all in one glorious recipe.

Course Appetizer, Bread
Cuisine American
Keyword Zucchini Bread
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 1 loaf
Author Heather @ thecookstreat.com

Ingredients

  • 1 ½ cups (7.5 ounces) all-purpose flour
  • ⅓ cup (1.25 ounces) unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup (5 ounces) shredded zucchini
  • ⅓ cup oil (canola or avocado)
  • 1 cup (7.5 ounces) light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup (5.25 ounces) plain greek yogurt or sour cream
  • 1 cup (6 ounces) chocolate chips + more for sprinkling

Instructions

  1. Preheat the oven to 350 degrees F. Grease a 9X5-inch baking pan and set aside.

  2. In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.

  3. In a large bowl, whisk together the shredded zucchini, oil, brown sugar, eggs, vanilla and sour cream (or greek yogurt) until well blended.

  4. Add the dry ingredients and pour the chocolate chips on top of the dry ingredients. Stir just until no dry streaks remain, being careful not to overmix.

  5. Spread the batter evenly in the prepared pan and sprinkle top with chocolate chips, if desired. Bake for 55-60 minutes until a toothpick inserted in the center comes out with moist crumbs but not wet batter.

  6. Let the bread cool in the pan for 10 minutes before running a knife gently around the edges and turning out onto a cooling rack to cool completely.