Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

Indulge in the rich harmony of flavors with our double chocolate zucchini bread which combines zucchini, cocoa and chocolate chips for a delicious twist on the traditional zucchini bread recipe.

Course Brunch, Dessert

Cuisine American

Prep Time 20

Cook Time 1

Cooling time 30

Total Time 1 20

Servings slices

Calories 382kcal

Author Wanda Simone

Equipment

parchment paper (optional)
5" x 9" loaf pan
measuring cups and spoons
medium bowl
mixer and mixing bowl
paper towel
wire cooling rack

Ingredients

1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
1 tsp espresso powder or granulated instant coffee optional
½ tsp baking powder
½ tsp salt
1 cup granulated sugar
½ cup butter softened
2 large eggs
1 tsp vanilla extract
½ cup sour cream
1½ cups grated zucchini dried with a paper towel but still damp
¾ cup semi-sweet chocolate chips for the batter
¼ cup semi-sweet chocolate chips for topping

Instructions

Preheat your oven to 350°F.
Line a 5" x 9" loaf pan with parchment paper. Alternatively, you can spray it with non-stick baking spray or grease with shortening.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, baking powder, and salt. Set aside.
1½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 tsp baking soda, 1 tsp espresso powder or granulated instant coffee, ½ tsp baking powder, ½ tsp salt
In a large mixing bowl, cream together the granulated sugar and softened butter with the mixer on medium-high speed until light and fluffy.
1 cup granulated sugar, ½ cup butter
Add the eggs one at a time, beating well after each addition.
2 large eggs
Stir in the vanilla extract.
1 tsp vanilla extract
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
½ cup sour cream
With a spoon, fold in the grated zucchini and ¾ of the chocolate chips until evenly distributed throughout the batter.
1½ cups grated zucchini, ¾ cup semi-sweet chocolate chips
Pour the batter into the prepared loaf pan and smooth the top with a spatula (the batter will be thick).
Sprinkle the remaining ¼ of chocolate chips on top.
¼ cup semi-sweet chocolate chips
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the loaf from the pan to a wire rack to let cool completely.
Once the bread has cooled, you can optionally drizzle some melted chocolate over the top for some extra chocolatey goodness. You can also sprinkle some additional chocolate chips on top if desired.
Slice and serve.

Notes

Adding the espresso powder is completely optional, but it enhances the chocolate flavor without it tasting like coffee.
To make the recipe gluten free, use measure-for-measure gluten-free flour instead of the all-purpose flour.
Once the bread has fully cooled, you can wrap it tightly in aluminum foil or plastic wrap, and then place it in a freezer bag. It will last up to 3 months in the freezer.

Nutrition