Classic Chocolate Zucchini Bread: Tender

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 loaf pan and line the bottom with parchment paper.
2. Grate the zucchini using a box grater or a food processor shredding disc.
3. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
4. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream until the mixture is glossy and combined.
5. Whisk in the flour, cocoa powder, baking soda, and salt. Stir just until the white streaks of flour disappear; do not overmix.
6. Gently fold in the grated zucchini and chocolate chips using a spatula until evenly distributed.
7. Pour the batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Let the loaf rest in the pan for 10 minutes before transferring to a wire rack to cool.