This chocolate zucchini bread tastes like a fudgy chocolate cake but is a tasty way to sneak in veggies. It’s perfect for breakfast or snack with a rich, moist, chocolaty taste!
Other zucchini recipes we love include these zucchini muffins, zucchini chocolate chip muffins and banana zucchini muffins!
Table of Contents
Double Chocolate Zucchini Bread
My easy zucchini bread is one of my favorite quick bread recipes to make during summer. It’s full of shredded zucchini but you would never know it contains it!
I also sneak this mild-tasting vegetable into lemon blueberry zucchini bread and now this chocolate zucchini bread recipe. It’s a cross between my double chocolate banana bread and chocolate zucchini brownies and it’s a new favorite!
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Dry ingredients: All-purpose flour, unsweetened cocoa powder, baking powder and sea salt make the base of the batter.
- Sugar: A combination of white and brown sugar balance the sweetness while adding a layer of complexity to the flavors.
- Wet Ingredients: Eggs, vegetable oil, sour cream, and vanilla extract keep the bread moist while helping it all stick together without being too crumbly.
- Zucchini: It’s easiest if you use a food processor to shred the zucchini in a few seconds. Otherwise, check out my guide and learn how to shred zucchini perfectly the first time. No need to squeeze out excess moisture!
- Chocolate chips: Use your favorite size and type of chocolate chips, whether that’s mini chips or larger chocolate chunks.
Substitutions and Variations
- White chocolate chips. Instead of milk or dark chocolate chips, add some color to the bread by using white chocolate chips.
- Add some nuts or dried fruit. Swap half the chocolate chips for chopped walnuts or dried cherries.
- Instant coffee. It only takes about ½ a teaspoon of instant coffee or espresso powder to boost the rich chocolate flavors in this bread.
- Powdered sugar dusting. After it cools, dust the top of the bread with some powdered sugar.
How to Make Chocolate Zucchini Bread
Combine dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate larger bowl, mix the eggs, oil, sour cream, sugar, brown sugar, and vanilla. Use an electric hand mixer to beat until smooth.
Add the dry ingredients to the wet and mix until just combined. Do not overmix! Fold in the zucchini and just 3/4 of the chocolate chips (saving the rest for the top) until just combined.
Pour the chocolate zucchini bread batter into a prepared loaf pan and sprinkle the rest of the chocolate chips evenly across the top. Place the loaf in the preheated 325°F oven for about 55-65 minutes, until lightly browned.
Once the chocolate zucchini bread has finished baking, remove it from the oven and allow it to cool in the pan for 15 minutes before removing it to a wire rack to continue cooling. Cut into slices while it’s still a bit warm, and enjoy!
Expert Tips
- Be sure to grease the pan and use parchment paper to line it. For easy removal, have a bit of excess parchment paper come up the sides so you can grab them to lift the bread out of the pan.
- Use a box grater to shred the zucchini if you don’t have a food processor.
- Do not overmix. Doing this will lead to dense, overworked bread. We want to keep it soft and tender.
- If you notice the bread is browning too quickly, lightly tent it with foil.
- Make an extra loaf as this bread freezes well! Wrap loaf or slices with plastic wrap and then place it in a zip-top bag or freezer container for up to 1 month. Thaw for a few hours and enjoy.
Need more quick bread recipes to try this fall? Here’s a cranberry orange bread and pumpkin cream cheese bread.
More Quick Breads to Try
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Chocolate Zucchini Bread
Video
Equipment
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt or table salt
- 2 large eggs , at room temperature
- ¼ cup vegetable oil , canola, or melted coconut oil
- ⅓ cup sour cream , or Greek yogurt
- ¼ cup granulated sugar
- ½ cup light brown sugar , packed
- 1 teaspoon vanilla extract
- 1 ½ cups finely shredded zucchini , packed
- 1 cup semi-sweet chocolate chips , divided
Instructions
- Preheat oven to 325°F. Grease a 9×5-inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, mix the eggs, oil, sour cream, sugar, brown sugar, and vanilla with an electric mixer until smooth.
- Stir the dry ingredients into the wet ingredients, being careful not to overmix. Fold in the zucchini and 3/4 cup chocolate chips until just combined.
- Pour batter into the loaf pan. Sprinkle the remaining 1/4 cup chocolate chips over the top. Bake 55 to 65 minutes, or until a toothpick inserted in the center comes out mostly clean (melted chocolate chips are ok). You want the bread to be lightly browned. If it is browning too fast, cover lightly with foil.
- Remove from the oven and set on a wire cooling rack. Let cool in the pan 15 minutes before removing from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
The best way to tell if your zucchini bread is done is to stick a toothpick into the middle of the bread. If it comes out clean, it’s finished baking. If the wet dough is on it, let it bake for another 10 minutes and then recheck it.
This is a personal preference. Some people don’t like the texture of zucchini peel, even though it softens as it bakes. I prefer to keep the peel on since it’s where so many of the nutrients come from, plus it’s barely noticeable!
Adding too much liquid and not hitting the right oven temperature are the primary culprits behind wet zucchini bread.
Categorized as: American, Bread, Breakfast, Desserts, Freezer-Friendly, Kid-Friendly, Meal Prep, Quick Bread, Snacks, Sweet Breakfast, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I made this recipe today & it is fabulous. I did use 70% dark chocolate chips, Hershey Special Dark cocoa. I also added about a tablespoon of espresso powder to enhance all that chocolate. I would definitely make this again.
That sounds delicious! I am so glad that you loved it!
I cannot wait to make this bread again! I can’t believe that it’s healthy and so good at the same time. Thank you or another awesome recipe!
Oh my goodness, how good is this??? Perfectly sweet and chocolaty, I can’t wait to make it again!
This is one of the best breads!! The zucchini makes it so moist & the more chocolate, the better!! It’s always gone so fast!