Chocolate Zucchini Bread Favorite (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup (127 grams) all-purpose flour
02 -
1/2 cup (43 grams) natural or Dutch-process cocoa powder
03 -
1 cup (200 grams) light brown sugar
04 -
3/4 teaspoon baking soda
05 -
1/4 teaspoon salt
→ Wet Ingredients
06 -
2 large eggs, at room temperature
07 -
1/2 cup (114 grams) full-fat sour cream or plain whole milk yogurt, at room temperature
08 -
1/2 cup (110 grams) neutral oil, such as vegetable or avocado
09 -
1 teaspoon vanilla extract
10 -
1 1/2 cups (188 grams) grated zucchini, no need to squeeze out excess moisture
→ Additions
11 -
3/4 cup (128 grams) semisweet chocolate chips
# Instructions:
01 -
Preheat the oven to 325°F. Line a light-colored metal 8 1/2 by 4 1/2-inch loaf pan with a sheet of parchment paper, leaving an overhang, then spray with nonstick cooking spray.
02 -
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
03 -
In a medium bowl, whisk together the eggs, sour cream, oil, and vanilla until thoroughly combined.
04 -
Make a well in the center of the dry ingredients and stir the wet ingredients in with a rubber spatula until just combined. Fold in the zucchini and chocolate chips, reserving some to sprinkle on top.
05 -
Pour batter into prepared pan, smoothing the top. Sprinkle with reserved chocolate chips.
06 -
Bake for about 70 minutes or until a digital thermometer registers at least 200°F. Alternatively, check that a toothpick inserted in the center comes out clean with just a few crumbs attached. Melted chocolate chips may resemble uncooked batter.
07 -
Let the loaf cool in the baking pan on a wire rack for 15 minutes before removing to a wire rack to cool completely.
# Notes:
01 -
If using Dutch-process cocoa powder, do not substitute the sour cream or yogurt. The acidity is required to activate the baking soda.
02 -
Loaf can be stored well-wrapped at room temperature for 1 to 2 days or frozen for up to 1 month.
03 -
For baking in a 9x5-inch metal loaf pan, reduce baking time to 60-65 minutes. Note that the loaf shape will be flatter.
04 -
When using a glass or ceramic loaf pan, drop the oven temperature to 300°F and bake an additional 10-15 minutes, or until the internal temperature reaches 200°F.