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Extra Moist, One-Bowl Double Chocolate Zucchini Bread

A rich, dark chocolate zucchini bread loaf sliced on a white plate, topped with melted chocolate chips.
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This recipe creates an incredibly moist, fudgy chocolate zucchini bread using a simple one-bowl method. The addition of sour cream ensures a rich texture that tastes like a decadent cake while hiding a secret vegetable boost.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour one 9×5 inch loaf pan.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This is your one-bowl step.
  3. Add the squeezed, grated zucchini, sour cream, vegetable oil, eggs, and vanilla extract to the dry ingredients.
  4. Mix everything with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. Gently fold in the chocolate chips.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached.
  8. Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Squeeze excess moisture from the grated zucchini using paper towels or a clean kitchen cloth. This step is key for a non-soggy loaf.
  • For an even richer flavor, use dark cocoa powder instead of standard unsweetened cocoa powder.
  • This moist zucchini bread stays fresh for several days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://www.unfoldrecipes.com/chocolate-zucchini-bread-recipe-moist-easy/