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Extra Moist One Bowl Double Chocolate Zucchini Bread

A slice cut from a loaf of rich, dark chocolate zucchini bread topped with chips.
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Make this rich, fudgy chocolate zucchini bread in one bowl. It stays incredibly moist for days and is a simple way to use up summer squash in a delicious treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cups grated zucchini, squeezed dry
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour one 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder.
  3. Add the sugar to the dry ingredients and whisk to combine.
  4. In a separate small bowl, whisk together the eggs, sour cream, vegetable oil, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Mix by hand until just combined. Do not overmix.
  6. Fold in the grated zucchini and the chocolate chips gently.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  9. Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Squeeze the grated zucchini very dry using paper towels or a clean kitchen towel. This prevents a gummy loaf.
  • Using sour cream keeps this quick bread rich and moist longer than recipes using only milk.
  • This recipe makes one standard loaf. For two loaves, double the ingredients and adjust baking time slightly.

Nutrition

Find it online: https://yumdrizzle.com/chocolate-zucchini-bread/