Easy Chocolate Zucchini Bread

By Tatyana's Everyday Food · 80 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Line two 8 to 9-inch loaf pans with parchment, or spray them with non-stick baking spray.
2. Grate the unpeeled zucchini on a medium grater into a large bowl to get about 2 cups. Set aside.
3. Beat the softened (not melted) butter, sugar and vanilla until light and fluffy, about 5 minutes.
4. Beat in the eggs for a few minutes until creamy, then mix in the sour cream for a minute.
5. In a separate bowl, stir together the flour, baking powder, baking soda, salt and cocoa powder.
6. Sift the dry ingredients into the wet batter and mix just until smooth.
7. Fold in the grated zucchini and chocolate chips by hand with a spatula.
8. Divide the batter evenly between the two pans and level the tops. Sprinkle extra chocolate chips on top if you like.
9. Bake at 350°F for 55 to 65 minutes, until a toothpick inserted in the centre comes out clean.
10. Lift the loaves out of the pans using the parchment edges and cool on a wire rack for at least 30 to 45 minutes.
11. Slice with a serrated knife into 1-inch-thick slices once slightly cooled. Cool leftovers fully before wrapping and storing.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

More recipes with

EggSour creamChocolate chipZucchini