Description

This moist and delicious Chocolate Zucchini Bread combines the freshness of grated zucchini with rich cocoa and mini chocolate chips, resulting in a perfect balance of health and indulgence. Enhanced with cinnamon and a sugary cinnamon topping, this quick bread is ideal for breakfast, snacks, or dessert.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 teaspoon cinnamon
¾ teaspoon baking soda
¼ teaspoon salt
3 tablespoons unsweetened cocoa powder

Sugars and Fats

½ cup sugar
¼ cup brown sugar
¼ cup canola oil

Wet Ingredients

2 eggs
1 teaspoon vanilla extract
¼ cup sour cream
1 ½ cups grated and strained zucchini

Add-ins and Topping

½ cup mini chocolate chips
2 tablespoons brown sugar (for topping)
2 tablespoons granulated sugar (for topping)
½ teaspoon cinnamon (for topping)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a large 9-inch bread pan by spraying it with non-stick cooking spray to ensure easy removal of the bread after baking.
Prepare Cinnamon Sugar Topping: In a small bowl, mix together 2 tablespoons brown sugar, 2 tablespoons granulated sugar, and ½ teaspoon cinnamon. Set this mixture aside to sprinkle on top of the batter later.
Mix Dry Ingredients: In another bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 1 teaspoon cinnamon, ¾ teaspoon baking soda, ¼ teaspoon salt, and 3 tablespoons unsweetened cocoa powder until fully combined. Set aside.
Beat Wet Ingredients: Using a stand mixer or hand mixer, beat ½ cup sugar, ¼ cup brown sugar, ¼ cup canola oil, and 2 eggs for about 1 to 2 minutes until the mixture is slightly fluffy. Then add 1 teaspoon vanilla extract and ¼ cup sour cream, continuing to mix until smooth.
Fold in Zucchini and Flour Mixture: Gently fold the 1 ½ cups grated and strained zucchini into the wet mixture. Next, stir in the dry flour mixture until just combined, being careful not to overmix. Finally, fold in the ½ cup mini chocolate chips evenly throughout the batter.
Bake: Pour the batter into the prepared bread pan and evenly sprinkle the cinnamon sugar topping over the surface. Bake for 50 to 60 minutes, checking doneness by inserting a toothpick into the center which should come out clean.
Cool and Serve: Once baked, allow the bread to cool in the pan for 5 to 10 minutes. Then remove the bread from the pan, slice, and enjoy your moist and flavorful Chocolate Zucchini Bread!

Notes

Ensure zucchini is well grated and strained to remove excess moisture to avoid a soggy bread.
Use room temperature eggs for better mixing and texture.
Check the bread 5-10 minutes before the minimum bake time to avoid overbaking, as oven temperatures vary.
You can substitute mini chocolate chips with dark or semi-sweet chocolate chips according to your preference.
For a gluten-free version, replace all-purpose flour with a gluten-free baking mix with xanthan gum.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: chocolate zucchini bread, zucchini bread recipe, chocolate quick bread, moist zucchini bread, cinnamon chocolate bread