Ingredients
Scale
- 1 1/2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 cup semi-sweet chocolate chips
Instructions
Step 1: Prepare the Zucchini
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Grate the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. Set aside.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
Step 3: Combine Wet Ingredients
- In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar until well combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and sour cream (or Greek yogurt) until smooth.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
- Fold in the grated zucchini and chocolate chips until evenly distributed.
Step 5: Bake the Bread
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.