Description
A moist and rich chocolate zucchini bread that pairs perfectly with coffee, making it a delightful treat for any occasion.
Ingredients
Scale
- 1 medium zucchini (about 2 cups grated)
- 1 cup unsalted butter (softened at room temperature)
- 1 ½ cups white granulated sugar (can be reduced to 1 cup for a less sweet loaf)
- 2 tsp vanilla extract
- 4 large eggs (at room temperature)
- 1 cup sour cream (or Greek yogurt for a tangy twist)
- 3 cups all-purpose flour
- ½ cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 12 oz semi-sweet chocolate chips
- ½ cup chocolate chips (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease your loaf pan.
- Grate the zucchini and squeeze out excess moisture.
- Beat the softened butter and sugar together until fluffy.
- Add the eggs one by one, mixing thoroughly.
- Incorporate the vanilla extract and sour cream, mixing until combined.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt in another bowl.
- Fold the dry mixture into the wet mixture until just combined.
- Fold in the grated zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Notes
This bread can be stored at room temperature for up to three days or frozen for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg