Why You’ll Love This Recipe

Chocolate Zucchini Bread is a moist, rich, and indulgent loaf that cleverly incorporates grated zucchini for added moisture and subtle nutrition. It’s the perfect way to use up extra zucchini and satisfy your chocolate cravings at the same time. Great for breakfast, dessert, or a snack, this bread has a tender crumb, deep cocoa flavor, and a hint of spice that makes it irresistibly good.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flourunsweetened cocoa powderbaking sodabaking powderground cinnamonsaltgranulated sugarsour cream or plain yogurteggsvegetable oilvanilla extractgrated zucchinisemisweet chocolate chips

directions

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

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.

In another bowl, combine the sugar, sour cream, eggs, oil, and vanilla extract. Mix until smooth.

Stir the wet ingredients into the dry ingredients just until combined.

Fold in the grated zucchini and chocolate chips until evenly distributed.

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 mostly clean with a few moist crumbs.

Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 1 loaf (about 10 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling time: 20 minutes
Total time: 1 hour 25 minutes

Variations

Add chopped walnuts or pecans for extra crunch.
Use dark chocolate chunks instead of chocolate chips for a richer taste.
Swap half the flour for whole wheat flour for a heartier texture.
Add a pinch of espresso powder to deepen the chocolate flavor.

storage/reheating

Store Chocolate Zucchini Bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week for longer freshness.
Freeze individual slices or the whole loaf for up to 2 months.
To reheat, warm slices in the microwave for 15–20 seconds or toast lightly.

FAQs

Can I taste the zucchini in the bread?
No, the zucchini adds moisture but its flavor is very subtle and masked by the chocolate.

Do I need to peel the zucchini?
No, just wash and grate it—no peeling required.

Can I make this gluten-free?
Yes, use a gluten-free all-purpose flour blend as a substitute.

Is it okay to skip the chocolate chips?
Yes, but they add extra richness and texture.

Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a great substitute.

Do I have to squeeze the zucchini dry?
Lightly pat it with paper towels if it’s very wet, but avoid squeezing out all the moisture.

Can I double the recipe?
Yes, bake in two separate loaf pans for even results.

Can I make muffins instead?
Yes, divide the batter into a muffin tin and bake for 20–25 minutes.

Is this bread very sweet?
It’s moderately sweet with a rich cocoa flavor.

How do I know when it’s fully baked?
A toothpick inserted in the center should come out with just a few moist crumbs, not wet batter.

Conclusion

Chocolate Zucchini Bread is a deliciously sneaky way to incorporate vegetables into a decadent treat. With its moist texture, rich chocolate flavor, and easy prep, it’s a fantastic recipe to keep in your baking rotation—especially when zucchini is in season. Perfect for any time of day, this loaf will quickly become a go-to favorite.