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Chocolate Zucchini Bread with Sour Cream

Moist Chocolate Zucchini Bread with Sour Cream Bliss

Indulge in this moist chocolate zucchini bread with sour cream, the perfect treat that combines richness and nutrition.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Plain Flour Substitute with gluten-free flour for a gluten-free version.
  • 3/4 cup Cocoa Powder, Unsweetened Using Dutch-processed cocoa delivers a deeper taste.
  • 1 tsp Baking Soda Acts as the leavening agent.
  • 1/2 tsp Salt Feel free to use sea salt or table salt.
  • 2 Large Eggs Room temperature helps with better mixing.
  • 1/2 cup Vegetable Oil Can be substituted with canola or melted coconut oil.
  • 1 cup Sour Cream Greek yogurt can serve as a substitute.
  • 1 cup Granulated Sugar Replace with maple syrup for a healthier option.
  • 1/2 cup Light Brown Sugar Coconut sugar makes a good alternative.
  • 1 tsp Vanilla Extract Opt for pure vanilla for the best results.
  • 1 cup Grated Zucchini Avoid super large zucchini as they tend to be watery.
  • 3/4 cup Semi-Sweet Chocolate Chips Reserve some for topping the bread.
Optional Topping
  • 1/4 cup Additional Semi-Sweet Chocolate Chips Using the same type as in the batter keeps it consistent.

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Grater

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C).
  2. Grease the loaf pan with butter or cooking spray and then line the bottom with parchment paper.
  3. In a medium bowl, whisk together the plain flour, unsweetened cocoa powder, baking soda, and salt.
  4. In a large mixing bowl, whisk together the large eggs, vegetable oil, sour cream, granulated sugar, and light brown sugar until smooth and creamy.
  5. Gradually add the dry ingredient mixture into the wet ingredients, gently folding using a spatula.
  6. Gently fold in the grated zucchini and 3/4 cup of semi-sweet chocolate chips.
  7. Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top.
  8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean.
  9. Carefully remove the loaf from the oven and allow it to cool in the pan for about 15 minutes.
  10. After cooling, transfer it to a wire rack to cool completely.
  11. Once cooled for at least an hour, slice and serve.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure you properly drain grated zucchini to avoid excess moisture; coat chocolate chips in a little flour before folding them into the batter.

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