A moist and rich chocolate zucchini bread that sneaks in veggies without compromising on flavor. Perfect for breakfast, dessert, or a snack.

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Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
In a large bowl, beat the eggs. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix until well combined.
Stir in the grated zucchini and sour cream (or Greek yogurt) until well blended.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
Fold in the chocolate chips if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.