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.
Servings: 10
Ingredients
- 2 ½ cups cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 2 cups shredded zucchini
- ¾ cup vegetable oil
- ¾ cup sour cream or full-fat greek yogurt
- ½ cup whole milk
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup coarsely chopped dark chocolate
Instructions
- 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.
Nutrition
Calories: 496kcal | Carbohydrates: 69g | Protein: 7g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 359mg | Potassium: 288mg | Fiber: 4g | Sugar: 37g | Vitamin A: 227IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 3mg