Indulge in a slice of moist and decadent Chocolate Zucchini Bread! This delightful treat combines rich chocolate flavors with the healthy addition of zucchini, making it a perfect snack or dessert.
Why You'll Love It
This quick bread is not only delicious but also incredibly easy to make. The zucchini keeps it moist, and the chocolate chips add a delightful sweetness that you won’t be able to resist!
Tips for Success
Make sure your eggs and dairy are at room temperature for the best results. Trust me, you’ll love how simple it is to whip this up!
Ingredients
- Dry Ingredients:
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- Wet Ingredients:
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Instructions
- Prepare to Bake:
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Step 1- Preheat the Oven: Preheat the oven to 325°F. Line a light-colored metal 8 1/2 by 4 1/2-inch loaf pan with a sheet of parchment paper, leaving an overhang, then spray with nonstick cooking spray.
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Step 2- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
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Step 3- Mix Wet Ingredients: In a medium bowl, whisk together the eggs, sour cream, oil, and vanilla until thoroughly combined.
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Step 4- Combine Mixtures: Make a well in the center of the dry ingredients and stir the wet ingredients in with a rubber spatula until just combined. Fold in the zucchini and chocolate chips, reserving some to sprinkle on top. Pour batter into prepared pan, smoothing the top. Sprinkle with reserved chocolate chips.
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Step 5- Bake the Bread: Bake for about 70 minutes or until a digital thermometer registers at least 200°F. Alternatively, check that a toothpick inserted in the center comes out clean with just a few crumbs attached. Make sure melted chocolate chips aren't mistaken for uncooked batter. Let the loaf cool in baking pan on wire rack for 15 minutes before removing to a wire rack to cool completely. Loaf can be stored well-wrapped at room temperature for 1 to 2 days or frozen for up to 1 month.
Nutrition
- Calories: 220, Fat: 10g, Carbs: 32g, Protein: 3g
Cooking techniques
Mixing wet and dry ingredients separately ensures a uniform texture in your bread. Be careful not to overmix!
Variations or substitutions
Feel free to substitute Greek yogurt for sour cream or use different types of chocolate chips, like dark chocolate for a richer flavor.
Storage tips
Store well-wrapped at room temperature for 1 to 2 days, or freeze for up to 1 month. Just make sure to let it cool completely before wrapping!
Notes
For a gluten-free version, try substituting the all-purpose flour with a gluten-free blend.
