While this recipe has the title "bread" in it, it's anything but an ordinary loaf of bread. This decadent, sweet, chocolate-flavored zucchini bread is the perfect treat to bake when there is much zucchini in the garden. Plus, it's a dump-and-stir cake, making it even better to make!
Preheat the oven to 350°F. Grease an 8 ½ x 4 ½ loaf pan and set it aside.
In a medium bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk to combine.
Add the oil, eggs, sour cream, and vanilla. Whisk to form a sticky batter.
Add in the zucchini and the chocolate chips. Fold together until the batter is well-mixed.
Pour the batter into the prepared loaf pan. Sprinkle the top of the bread with one tablespoon of raw sugar and place in the preheated oven. Bake until a skewer inserted into the middle of the bread comes out mostly clean, 55-60 minutes.
Once baked, remove the bread from the oven and cool it in the loaf pan for 10 minutes. After 10 minutes, remove the bread from the loaf to cool completely.
The batter is thin enough that no special stand mixer or hand mixer is necessary. Simply use a wire whisk to mix all of the ingredients together.
When selecting a zucchini, opt for a smaller size. Large zucchini will usually have more seeds, which is not desirable for this loaf recipe. If you have a large zucchini, slice it in half, and scoop out some of the insides, including the seeds.
There is no need to remove any of the moisture from the zucchini. The moisture from the zucchini is what is going to give this cake the perfect texture. When using zucchini, some recipes will instruct you to add salt to the zucchini to draw out the moisture and then discard the liquid. That is not the case with this bread, which makes it all the easier!
To help the bread split evenly (and right where you want it to), use a spatula or knife to make an indentation in the center top part of the bread.