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Double Chocolate Zucchini Bread

My Double Chocolate Zucchini Bread is full of rich, indulgent chocolate-y flavors in each bite and has a moist, tender, soft crumb. It's simple to prepare, you don't even need to squeeze out the excess water from the zucchini in this recipe! It bakes perfectly every single time and a great way to bake with zucchini!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 slices
Calories 386kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 2/3 cups all-purpose flour, spooned and leveled
  • 1/2 cup dutch process cocoa powder
  • 1 tsp. kosher salt
  • 1 tsp. espresso powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup granulated sugar
  • 1/2 cup oil (canola or vegetable)
  • 1/4 heaping cup sour cream, room temperature
  • 2 large eggs, room temperature
  • 1 Tbsp. vanilla
  • 2 zucchini ~2 cups shredded
  • 1 cup dark chocolate chips, plus more for decorating on top
US Customary - Metric

Instructions

  • Preheat the oven to 350°F and grease/flour a 9x5 inch loaf pan or line with parchment. (Pro tip: if using the greasing and flour method, try dusting the pan with cocoa powder instead of plain flour!)
  • Grate the zucchini on the small holes on a box grater. (No need to peel the zucchini or blot out the excess moisture, we want that moisture in the loaf!) set aside.
  • In a mixing bowl, add dry ingredients.
    1 2/3 cups all-purpose flour, spooned and leveled, 1/2 cup dutch process cocoa powder, 1 tsp. kosher salt, 1 tsp. espresso powder, 1/2 tsp. baking powder, 1/2 tsp. baking soda
    dry ingredients in a large bowl.
  • Whisk and set aside.
    dry ingredients whisked together in a mixing bowl.
  • In another bowl, add the sugar, oil, sour cream, eggs and vanilla.
    1 cup granulated sugar, 1/2 cup oil (canola or vegetable), 1/4 heaping cup sour cream, room temperature, 2 large eggs, room temperature, 1 Tbsp. vanilla
    sugar, eggs, oil, vanilla, and sour cream in a wooden mixing bowl.
  • Whisk until smooth.
    wet ingredients whisked together for zucchini bread.
  • Add wet ingredients into the dry and mix until mostly combined.
    a wooden spoon stirring in dry ingredients into zucchini bread batter.
  • Then add the zucchini and chocolate.
    2 zucchini, 1 cup dark chocolate chips, plus more for decorating on top
    grated zucchini and chocolate chips in a wooden bowl for zucchini bread.
  • Mix until combined but be careful not to over mix.
    double chocolate zucchini bread batter in a wooden bowl.
  • Pour the batter into the prepared loaf pan, spreading evenly. Top with more chocolate chips on top.
    double chocolate zucchini bread batter in an aluminum loaf pan.
  • Bake for ~60 minutes or until a toothpick inserted in the middle comes out clean.
    a freshly baked loaf of zucchini bread in an aluminum loaf pan lined with parchment paper.
  • Cool, slice, enjoy! (Really good with flaky sea salt on top, or spread some butter or peanut butter on a slice!)
    double chocolate zucchini bread sliced on parchment paper.

Video

Notes

  • Store at room temperature for 2-3 days, in the fridge for up to 1 week, or freeze for up to 3 months. 

Nutrition

Serving: 1slice | Calories: 386kcal | Carbohydrates: 50g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 37mg | Sodium: 323mg | Potassium: 338mg | Fiber: 3g | Sugar: 27g | Vitamin A: 134IU | Vitamin C: 7mg | Calcium: 91mg | Iron: 2mg