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Ultra Moist Double Chocolate Zucchini Bread (One Bowl Recipe)

A close-up of a loaf of rich, dark chocolate zucchini bread with a slice cut, topped with melted chocolate chips.
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Make this rich, fudgy chocolate zucchini bread using a simple one-bowl method. Grated zucchini keeps this quick bread incredibly moist, making it a perfect snack or dessert that hides vegetables.

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour one 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. Add the sugar to the dry ingredients and whisk to combine thoroughly.
  4. Add the eggs, vegetable oil, and vanilla extract to the bowl. Mix with a wooden spoon or spatula until just combined. Do not overmix.
  5. Stir in the sour cream until incorporated.
  6. Gently fold in the squeezed, grated zucchini and the chocolate chips until they distribute evenly throughout the batter.
  7. Pour the batter into the prepared loaf pan and sprinkle a few extra chocolate chips over the top, if desired.
  8. Bake for 55 to 65 minutes, or until a wooden pick inserted into the center comes out with moist crumbs attached, but not wet batter.
  9. Let the bread cool in the pan on a wire rack for 15 minutes before carefully removing it to cool completely on the rack.

Notes

  • Squeeze excess moisture from your grated zucchini using a clean kitchen towel or paper towels. This step is key to preventing a gummy loaf.
  • To keep your chocolate zucchini bread moist for several days, wrap the cooled loaf tightly in plastic wrap, then place it in an airtight container at room temperature.
  • For an extra fudgy texture, substitute 1/4 cup of the vegetable oil with 1/4 cup of melted butter.

Nutrition

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