Indulge in this moist Chocolate Zucchini Bread with Sour Cream Perfect blend of chocolatey goodness hidden veggies in a simple recipe 152 chars

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1 ½ cups All-purpose flour (or whole wheat flour)

½ cup Cocoa powder (or carob powder for non-caffeinated alternative)

1 tsp Baking soda

½ tsp Salt

1 cup Granulated sugar (or coconut sugar/maple syrup)

½ cup Brown sugar (or more granulated sugar)

½ cup Sour cream (or Greek yogurt)

2 large Eggs (or flax eggs)

1 cup Zucchini, shredded (or yellow squash)

1 tsp Vanilla extract

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Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined. Set aside.

In a large bowl, beat together the granulated sugar, brown sugar, and sour cream until smooth. Add the eggs and vanilla extract, mixing well.

Gently fold in the shredded zucchini.

Gradually add the dry mixture to the wet ingredients, stirring softly until just combined.

Transfer the batter to your prepared loaf pan. Bake for 50-60 minutes or until a toothpick comes out clean.

Let the bread cool in the pan for 10 minutes, then remove it and allow it to cool completely on a wire rack before slicing.