4.3 from 72 votes
Chocolate Zucchini Bread
This Chocolate Zucchini Bread blends cocoa and shredded zucchini to create a moist, tender loaf. The batter includes coconut oil, granulated and brown sugars, and sour cream for moistness and richness, while cinnamon adds a warm spice. Semi-sweet chocolate chips and shredded sweetened coconut contribute bursts of sweetness and texture throughout the bread. It's baked to a soft crumb with chocolatey notes, suitable for breakfast or snacking.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
20
Course:
Bread
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.
Cup of Yum
Notes
- This recipe yields two 8x4-inch loaves, ideal for sharing or freezing for later use.