1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips, divided: 3/4 cup for the batter and 1/4 cup for the top
2 large eggs, preferably at room temperature, though I’ve forgotten and lived to tell it
1/4 cup vegetable oil
1/3 cup sour cream
3/4 cup granulated sugar
1 teaspoon vanilla extract
Chocolate Zucchini Bread
Instructions
Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan, then line it with parchment paper so you can lift the finished loaf out without performing a small baking tragedy later. Leave a little parchment hanging over the long sides if you can. Future you will appreciate it.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add 3/4 cup of the dark chocolate chips and toss them around in the dry ingredients until they are coated. This keeps them from all settling in one molten chocolate layer at the bottom. Not that a molten chocolate layer is a terrible thing, but it does make slicing a little wild.
In a medium bowl, beat the eggs, vegetable oil, sour cream, sugar, and vanilla until smooth. I usually use a whisk for this. You can use a hand mixer if that is sitting out already, but I would not dirty one just for this. I’m not lazy exactly—I just have seen the inside of a dishwasher enough times in my life.
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Chocolate Zucchini Bread
