Chocolate Zucchini Bread Recipe

This zucchini-based chocolate bread tastes like cake. Chip-filled chocolate bread is moist. This dish is ideal for zucchini season!

Ingredient

– 1 ⅓ cups All-purpose flour – ½ cup Unsweetened cocoa powder – 1 teaspoon Baking soda – 1 teaspoon Salt – ½ cup Unsalted butter melted – ¾ cup Brown sugar packed light or dark – 1 ½ cups Grated zucchini 1 ½ medium zucchini – 2 Large eggs room temperature – 1 teaspoon Pure vanilla extract – ¼ cup Sour cream room temperature – 1 cup Semi-sweet chocolate chips plus for on top – ¼ cup Mini chocolate chips plus for on top

Warm the oven up to 350℉. Spray baking spray on a 9x5-inch loaf pan. Put parchment paper around the pan's edges and bottom. Spray it again. 

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Direction

The zucchini should be grated using a very fine grater. One and a half cups of zucchini should be in a compressed form. 

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Butter and brown sugar should be beaten together for two minutes on high speed in a medium bowl using a hand mixer on high speed. 

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Add grated zucchini, eggs, sour cream, and vanilla. Combine.Mix in flour, cocoa, baking soda, and salt. Low-speed mix until mixed. Put chocolate and small chocolate chips in. 

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Pour chocolate batter into loaf pan. Sprinkle micro and extra chocolate chips on top.Bake 60-70 minutes. A tooth pick should come out clean after baking.  

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Zucchini moisture extends baking time.Let bread remain in heated pan for 10 minutes. Transfer to a cooling rack. Cool fully before cutting. 

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also see

also see

Soft Pretzel Bites Recipe