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A rich and moist chocolate chip zucchini bread that sneaks in veggies for extra nutrition. Perfect for breakfast, snack, or dessert with a tender crumb filled with chocolate chips and cocoa flavor.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, finely grated and excess moisture squeezed out)
  • ½ cup sour cream or plain Greek yogurt
  • 1 cup semisweet chocolate chips (plus extra for topping)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
  2. Grate zucchini finely and squeeze out excess moisture with a towel.
  3. Whisk together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt in a medium bowl until combined.
  4. Beat eggs with granulated sugar and packed brown sugar in a large bowl until light and fluffy.
  5. Add vegetable oil and vanilla extract to the egg mixture and mix until smooth.
  6. Stir in sour cream (or Greek yogurt) and the drained grated zucchini until evenly distributed.
  7. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined (do not overmix).
  8. Fold in semisweet chocolate chips, reserving a handful to sprinkle on top.
  9. Pour batter into the prepared loaf pan, smooth the surface, and sprinkle reserved chocolate chips on top.
  10. Bake 55–65 minutes, checking at 55 minutes; a toothpick inserted in the center should come out with moist crumbs but no wet batter.
  11. Cool the loaf in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Grate zucchini finely and squeeze out as much juice as possible to avoid soggy batter., Stop mixing as soon as wet and dry ingredients are combined to keep bread tender., Begin checking for doneness at 55 minutes by using a toothpick., Cool in pan for 10 minutes before transferring to wire rack for even cooling., Whole wheat flour can be swapped 1:1 with all-purpose flour for a nuttier, denser loaf., Add chopped walnuts, pecans, dried fruit, or shredded coconut as mix-ins (maintain total mix-in volume similar to chocolate chips)., Substitute grated carrots or mashed bananas for zucchini if desired., Use unsweetened applesauce or non-dairy yogurt for dairy-free variation, or buttermilk as another swap., Store bread in airtight container at room temp up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://lanamixingbowl.com/super-moist-double-chocolate-zucchini-bread-recipe/