Double Chocolate Zucchini Bread
An incredibly moist and tender chocolate zucchini bread that comes together in one bowl and stays soft for days. This is my ultimate chocolate zucchini bread recipe.
Servings: 10 slices
Ingredients
- 2 large eggs
- 1/2 cup of brown sugar, packed
- 1/2 cup of granulated sugar
- 1 teaspoon of pure vanilla extract
- 1/3 cup of a neutral oil (I love olive oil here!)
- 1/3 cup of sour cream
- 2 1/2 cups of zucchini, grated
- 1 1/3 cups of all purpose flour
- 1/2 cup of natural unsweetened cocoa powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1 teaspoon of espresso powder
- 1/2 teaspoon of salt
- 1 cup of chocolate chips (I prefer semi-sweet, but any chocolate chips will work here!)
Instructions
- Preheat your oven to 350 degrees
- Grease and line a loaf pan with parchment paper and set aside for now
- Grate 2 large or 3 medium zucchini or calabacita squash and set them aside
- In a large bowl, whisk 2 large eggs, 1/2 cup of brown sugar, 1/2 cup of granulated sugar, 1 teaspoon of pure vanilla extract, 1/3 cup of a neutral oil and 1/3 cup of sour cream until completely combined
- Add 2 1/2 cups of the grated zucchini and mix to incorporate (no need to squeeze out the liquid, but discard any liquid left behind after grating)
- Add 1 1/3 cups of all purpose flour, 1/2 cup of natural unsweetened cocoa powder, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of espresso powder and 1/2 teaspoon of salt and mix until just combined
- Fold in 1 cup of chocolate chips (I use semi-sweet, but any chocolate chips will work here!)
- Transfer the batter into your prepared loaf pan
- Bake in a 350 degree oven for 55-65 minutes or until a toothpick will come out of the center clean and it feels springy and set to the touch
- Transfer the loaf pan onto a cooling rack and let cool for about 20 minutes before transferring the loaf out of the pan
- Enjoy warm or at room temperature
- Store leftovers in an airtight container at room temperature for up to 4 days