Description
This recipe for Double Chocolate Zucchini Bread yields a rich, moist, and chocolatey loaf perfect for a sweet treat. It’s a great way to use up extra zucchini while satisfying your chocolate cravings.
Ingredients
- 3 Cups All-purpose flour, plus 2 tablespoons
- 1 Cup Dutch process cocoa powder
- 1 teaspoon Baking soda
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1 Cup Vegetable oil
- 1/2 Cup Sour cream
- 4 Large Eggs
- 1 1/2 teaspoons Vanilla extract
- 2 Cups Granulated sugar
- 4 Cups Zucchini, very finely grated (about 3-4 medium zucchini)
- 2 Cups Mini semi-sweet chocolate chips, divided
Instructions
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the vegetable oil, sour cream, eggs, vanilla extract, and granulated sugar.
- Stir the grated zucchini into the wet ingredients.
- Pour the wet ingredients into the dry ingredients along with 1 3/4 cups of mini chocolate chips. Reserve a few chocolate chips to sprinkle on top.
- Using a rubber spatula, fold the mixture until just combined.
- Preheat oven to 350°F (175°C). Spray three 8×5-inch bread pans (or two larger or four to five small pans) with nonstick spray.
- Pour the batter into each pan, filling them just over half full. Place the reserved chocolate chips on top of each batter.
- Bake for 50-60 minutes at 350°F (175°C). The bread is done when the tops spring back when gently touched, or a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Turn off the oven and open the door slightly, gently sliding the rack out a little. Let the bread sit in the oven for 2-3 minutes.
- Remove the bread from the oven and let it cool completely on a wire rack on the counter.
Notes
- The recipe suggests using sour cream, which adds moisture and tenderness to the bread.
- Prep Time: 20-30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert, Bread
- Method: Baking
- Cuisine: American