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Super Moist Double Chocolate Zucchini Bread

Super Moist Double Chocolate Zucchini Bread for Guilt-Free Indulgence

This Super Moist Double Chocolate Zucchini Bread offers a rich chocolate flavor while incorporating hidden veggies for a delicious and healthier treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: Baking
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.75 cups All-Purpose Flour Can substitute with whole wheat flour.
  • 0.75 cups Unsweetened Cocoa Powder Dutch-processed cocoa can be used.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Salt
  • 2 large Eggs Essential for moisture.
  • 0.75 cups Granulated Sugar
  • 0.5 cups Brown Sugar Adds moisture.
  • 0.75 cups Vegetable Oil Can substitute with melted coconut oil.
  • 1 teaspoon Vanilla Extract Optional but recommended.
  • 0.5 cups Sour Cream Can be replaced with Greek yogurt.
  • 1.5 cups Freshly Grated Zucchini Squeeze out excess moisture.
  • 1 cups Semi-sweet Chocolate Chips Optional to reserve some for topping.

Equipment

  • Loaf pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing it or lining it with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until smooth.
  3. In a large bowl, beat together the eggs, granulated sugar, and brown sugar with an electric mixer for about 3 minutes.
  4. Add the vegetable oil and vanilla extract to the egg mixture and blend on low speed.
  5. Stir in the sour cream and grated zucchini, mixing until well distributed.
  6. Gently fold the dry mixture into the wet ingredients until just combined.
  7. Fold in the chocolate chips, reserving a handful for topping if desired.
  8. Pour the batter into the prepared loaf pan, smoothing the top and adding reserved chocolate chips on top.
  9. Bake for 55 to 65 minutes, checking with a toothpick for doneness.
  10. Cool the bread in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 250IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

To maintain freshness, store in an airtight container. Squeeze out excess zucchini moisture to avoid sogginess.

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