Go Back

Chocolate Zucchini Bread

Chocolate zucchini bread that bakes into a fudgy, deeply chocolatey loaf with melted chocolate chips in every slice. This easy chocolate bread uses grated, squeezed-dry zucchini for a moist chocolate quick bread texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
wet ingredients
  • 1 cup granulated sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.5 cup sour cream or Greek yogurt
  • 1 tsp vanilla extract
zucchini and chocolate
  • 1.5 cup zucchini, grated and squeezed dry
  • 1 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Make sure the oven is fully preheated before baking.
Mix dry and wet ingredients
  1. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt together until evenly combined. Keep whisking until no cocoa or leavening streaks remain.
  2. Beat granulated sugar, eggs, vegetable oil, sour cream or Greek yogurt, and vanilla extract until smooth. Stop as soon as the mixture looks glossy and uniform.
Combine and bake
  1. Stir in the grated, squeezed-dry zucchini until distributed throughout the batter. The batter should look thick and speckled with zucchini.
  2. Fold the dry ingredients into the wet ingredients until just combined, then fold in semi-sweet chocolate chips. Mix gently so the batter stays tender and not overworked.
  3. Pour the batter into the loaf pan and spread it evenly. Tap the pan lightly to settle the batter and bring chips closer to the surface.
  4. Bake at 350°F for 55–65 minutes, until a toothpick comes out with a few moist crumbs. Look for a set top and minimal wet batter on the toothpick.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing. The crumb will firm up enough to cut clean slices.

Notes

For the most fudgy chocolate zucchini loaf, grate zucchini and squeeze it very dry so the batter bakes instead of steaming. Store wrapped at room temperature up to 2 days or in the refrigerator up to 5 days; freeze slices up to 2 months. For a lighter dairy option, use Greek yogurt in place of sour cream (texture stays tender).