Dessert: United States – Chocolate Zucchini Bread with Chocolate Chips

Serving Size: 8

Approximate Time

Prep 20 min

Cook 55 min

Additional 15 min

Total 1 hr 30 min

Ingredients

1 1 / 2 cups (180 g) all-purpose flour
1 / 2 cup (50 g) unsweetened cocoa powder
3 / 4 cup (150 g) granulated sugar
1 / 2 cup (100 g) light brown sugar, packed
1 tsp baking soda
1 / 2 tsp baking powder
1 / 2 tsp fine salt
2 large eggs, at room temperature
1 / 2 cup (120 ml) vegetable oil or canola oil
1 / 2 cup (120 ml) sour cream or plain Greek yogurt
2 tsp pure vanilla extract
2 cups (about 240 g) finely shredded zucchini, excess moisture squeezed out
1 cup (170 g) semisweet chocolate chips, divided
Optional: 1 / 2 cup (60 g) chopped walnuts or pecans

Instructions

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
Prep the zucchini: Trim ends and finely grate on the large holes of a box grater. Lightly pack into measuring cups until you have 2 cups, then place the zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture until damp but not dry.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk the granulated sugar, brown sugar, eggs, oil, sour cream, and vanilla until smooth and well combined.
Add the dry ingredients to the wet and fold gently with a spatula until a few streaks of flour remain (do not overmix).
Fold in the squeezed zucchini and 3/4 cup of the chocolate chips (and nuts if using) until evenly distributed and the batter is thick.
Spread the batter into the prepared pan and smooth the top. Sprinkle the remaining 1/4 cup chocolate chips over the surface.
Bake 50–60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter. If the top is browning too quickly, tent loosely with foil during the last 10 minutes.
Cool in the pan on a wire rack for 15 minutes, then lift out using the parchment and cool completely before slicing for clean cuts.
Storage: Wrap tightly and keep at room temperature up to 3 days, or refrigerate up to 5 days. For longer storage, freeze slices well-wrapped for up to 3 months.