Chocolate Zucchini Bread
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
20
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Course
Bread
Chocolate Zucchini Bread
Description
Chocolate Zucchini Bread uses all-purpose flour combined with unsweetened cocoa powder and warm spices like cinnamon. The wet ingredients include melted coconut oil, granulated and light brown sugars, sour cream, and eggs, creating a moist and tender batter. Grated zucchini is folded in to add moisture and subtle vegetable sweetness, balancing the chocolate flavors.
The addition of semi-sweet chocolate chips creates pockets of melted chocolate throughout the bread, while shredded sweetened coconut adds another layer of texture and slight chewiness. Baking two loaves ensures even cooking and provides multiple servings.
Once baked, the bread should be cooled fully on a wire rack before slicing to maintain its structure. This bread is well-suited for breakfast, snacks, or dessert, combining vegetable nutrition with a rich chocolate flavor.
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder unsweetened
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup coconut oil melted
- ⅔ cup granulated sugar
- ⅔ cup light brown sugar
- ½ cup sour cream
- 3 egg large
- 2 teaspoons vanilla extract pure
- 2 ½ cups zucchini grated
- 1 cup chocolate chips semi-sweet
- ¾ cup coconut shredded, sweetened
Instructions
- Preheat oven to 350°F. Spray two 8x4-inch loaf pans with baking spray and/or line with parchment paper.
- In a medium bowl, whisk together the flour, cocoa, salt, baking soda, baking powder and cinnamon.
- In a large bowl with an electric mixer, mix the coconut oil and sugars until combined. Mix in the sour cream. Add in the eggs and vanilla and mix until thoroughly incorporated.
- Slowly add dry ingredients to wet ingredients and mix until just combined.
- Add in the zucchini and mix for about 1 minute, or until the batter is moistened and the zucchini is evenly incorporated into the batter. Stir in the chocolate chips and shredded coconut.
- Spread the batter into the prepared pans and bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool bread in pan for 30 minutes. Remove bread to a wire rack to cool completely.
Notes
- This recipe yields two 8x4-inch loaves, ideal for sharing or freezing for later use.
User Reviews
Overall Rating
4.3
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