Description
Moist chocolate zucchini bread delivers rich, fudgy goodness with hidden vegetable nutrition. Chocolate lovers savor this sweet quick bread that sneaks healthy ingredients into a delightful dessert you’ll crave again and again.
Ingredients
Scale
- 1 ½ cups (188 g) grated zucchini
- 2 large eggs
- 1 cup (200 g) light brown sugar
- 1 cup (127 g) all-purpose flour
- ¾ cup (128 g) semisweet chocolate chips
- ½ cup (114 g) full-fat sour cream or plain whole milk yogurt
- ½ cup (110 g) neutral oil
- ½ cup (43 g) natural or Dutch-process cocoa powder
- 1 tsp vanilla extract
- ¾ tsp baking soda
- ¼ tsp salt
Instructions
- Oven Preparation: Heat oven to 325°F (163°C) with rack positioned in middle. Line 8.5 by 4.5-inch light-colored metal loaf pan with parchment paper, creating slight overhang for effortless removal.
- Dry Ingredient Fusion: Whisk all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt in large mixing bowl until thoroughly blended and lump-free.
- Wet Ingredient Emulsion: Vigorously whisk eggs, sour cream, vegetable oil, and vanilla extract in separate bowl until smooth and perfectly integrated.
- Batter Creation: Create well in center of dry ingredients, pour wet mixture into center. Gently fold using rubber spatula, mixing until just combined without overworking the batter.
- Zucchini and Chocolate Integration: Fold grated zucchini and chocolate chips into batter, reserving small portion of chips for topping. Ensure even distribution of zucchini throughout mixture.
- Pan Filling and Decoration: Transfer batter to prepared loaf pan, smoothing surface with spatula. Sprinkle reserved chocolate chips across top for enhanced visual appeal and textural contrast.
- Baking Process: Bake for 70-75 minutes, monitoring doneness via digital thermometer (target 200°F/93°C) or toothpick test – minimal crumbs indicate perfect consistency.
- Cooling Protocol: Allow bread to rest in pan on wire cooling rack for 15 minutes, enabling proper setting and simplified removal.
- Final Preparation: Lift bread using parchment paper overhang, transfer to wire rack for complete cooling. Store tightly wrapped at room temperature for 1-2 days or freeze up to one month for extended enjoyment.
Notes
- Moisture Management: Gently squeeze excess liquid from grated zucchini to prevent soggy bread and maintain perfect texture.
- Chocolate Chip Distribution: Coat chocolate chips lightly in flour before adding to prevent sinking during baking, ensuring even chocolate throughout.
- Mixing Technique: Mix wet and dry ingredients minimally to avoid developing gluten, which could result in dense, tough bread.
- Temperature Control: Allow bread to cool completely before slicing to help set the structure and prevent crumbling, enhancing overall slice quality.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 295
- Sugar: 24 g
- Sodium: 115 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 47 mg