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The Best Double Chocolate Zucchini Bread

A rich, moist double chocolate zucchini bread with cocoa powder, shredded zucchini, and plenty of chocolate chips.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 304 kcal

Equipment

  • 1 9x5-inch loaf pan
  • 2 mixing bowls 1 medium and 1 large
  • 1 Whisk
  • 1 spatula
  • 1 box grater for shredding zucchini
  • 1 wire rack for cooling

Ingredients
  

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract

Add-Ins

  • 1 1/2 cups zucchini shredded and lightly packed
  • 1 cup semisweet chocolate chips
  • 2 tablespoons semisweet chocolate chips for the top

Instructions
 

  • Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until evenly combined.
  • In a large bowl, whisk the eggs, vegetable oil, brown sugar, granulated sugar, sour cream, and vanilla until smooth.
  • Stir in the shredded zucchini. If the zucchini is very wet, blot it lightly first but do not squeeze it completely dry.
  • Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain.
  • Fold in 1 cup of chocolate chips. The batter will be thick.
  • Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle the remaining 2 tablespoons of chocolate chips over the surface.
  • Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Loosely tent with foil near the end if the top darkens too quickly.
  • Cool the bread in the pan for 15 minutes, then lift it out and cool completely on a wire rack before slicing.

Notes

Use the large holes of a box grater for the zucchini. Blot very wet zucchini lightly, but do not squeeze it dry. Do not overmix the batter. Tent the loaf with foil if the top gets too dark before the center is done. Cool completely for the neatest slices.