Chocolate Zucchini Bread
This moist, tender chocolate zucchini bread recipe has cocoa and dark chocolate chunks. Basically, it's the best thing to ever happen to a vegetable.
- 11.25 oz 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 cups shredded zucchini
- 3/4 cup vegetable oil
- 3/4 cup sour cream or full-fat greek yogurt
- 1/2 cup whole milk
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup coarsely chopped dark chocolate
Preheat oven to 350ºF. Line two loaf pans with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
In a separate bowl, whisk together the zucchini, oil, sour cream, milk, eggs and vanilla extract. Add the flour mixture and fold together with a rubber spatula until 80% combined. Fold in chocolate (and now the batter should be uniform but not overmixed).
Divide batter between two loaf pans and bake in centre of oven until top feels springy when pressed, 40-50 minutes.