Tender and delicately sweet chocolate zucchini bread is a tasty way to sneak in more veggies and use up garden zucchini. It almost tastes like chocolate cake, but it’s healthy enough to eat for breakfast!
Preheat oven to 325°F. Grease a 9x5-inch loaf pan and line with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large bowl, mix the eggs, oil, sour cream, sugar, brown sugar, and vanilla with an electric mixer until smooth.
Stir the dry ingredients into the wet ingredients, being careful not to overmix. Fold in the zucchini and 3/4 cup chocolate chips until just combined.
Pour batter into the loaf pan. Sprinkle the remaining 1/4 cup chocolate chips over the top. Bake 55 to 65 minutes, or until a toothpick inserted in the center comes out mostly clean (melted chocolate chips are ok). You want the bread to be lightly browned. If it is browning too fast, cover lightly with foil.
Remove from the oven and set on a wire cooling rack. Let cool in the pan 15 minutes before removing from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Notes
Storage: Wrap the bread in plastic and store at room temperature up to 4 days. Freezer instructions: This recipe freezes great. Wrap the loaf with plastic wrap and then place in a zip-top bag or freezer container up to 1 month. When ready to eat, allow to thaw for a few hours and then warm slightly in the oven of microwave if desired.