With grated zucchini, cocoa powder, and dark chocolate, this Chocolate Zucchini Bread recipe makes insanely rich, decadent, and moist loaves of bread. Enjoy for breakfast, a snack, or even dessert!
What’s ultra moist with a rich, chocolatey flavor, and made with veggies? This chocolate zucchini bread recipe! Inspired by my classic zucchini bread, this one has quickly become a family favorite. Nothing like sneaking some veggies into dessert!
Why You’ll Love This Chocolate Chocolate Chip Zucchini Bread
Here are a few reasons why this bread is one of my favorite baked goods with zucchini.
- Quick & easy to prepare. The prep time for this recipe is just a few minutes. All you need to do is gently combine the ingredients!
- Rich, chocolatey flavor. Unsweetened cocoa powder and dark chocolate chips combine to make a rich, decadent flavor and texture. There’s nothing quite like gooey chocolate chips in moist zucchini bread!
- Great way to use zucchini. If you always have an abundance of zucchini in late summer, this chocolate zucchini bread is a great way to use it. I like to make a few different loaves and freeze them!
What You’ll Need
This chocolate zucchini bread recipe is made with zucchini, unsweetened cocoa powder, chocolate chips, and a few pantry staples. Scroll down to the recipe card below for measurements.
- Zucchini – Choose firm, fresh zucchini for the best flavor and texture. Avoid overly mature or soft zucchini, as they may taste bitter.
- All-purpose flour
- Unsweetened cocoa powder – Adds the rich chocolate flavor to the bread. I used this one.
- Baking powder & baking soda – Leavening agents to help the bread rise.
- Salt – Helps to balance and enhance the sweetness of the bread.
- Chocolate chips – While the recipe calls for dark chocolate chips, you can use semi-sweet or milk chocolate chips too. Dark chocolate chips provide a richer flavor, while semi-sweet or milk chocolate chips offer a sweeter taste.
- Eggs
- Vegetable oil – Helps to keep the bread moist.
- Sour cream – Greek yogurt can be used as a substitute for sour cream in this recipe. It provides similar moisture and tanginess to the bread. Use plain Greek yogurt for best results.
- Granulated sugar
- Vanilla extract
Do I Need To Drain The Zucchini?
You do not need to drain the zucchini for this recipe. The moisture from the finely grated zucchini contributes to the bread’s moistness.
However, if you prefer a slightly less moist texture or if your zucchini seems exceptionally watery, you can lightly squeeze the grated zucchini in a clean kitchen towel to remove excess moisture before adding it to the batter. Just be careful not to squeeze out too much moisture, as you still want the zucchini to contribute to the overall moistness of the bread.
Mix-In Ideas
Feel free to customize your chocolate zucchini bread with a mix-in or two. Here are some ideas:
- Walnuts
- Pecans
- Almonds
- Dried fruits
- Shredded coconut
- Cinnamon (for a bit of warmth)
- Espresso powder (enhances the chocolate flavor)
How To Make Chocolate Zucchini Bread
Here’s an overview of how to make this chocolate chocolate zucchini bread. You can find printable instructions in the recipe card below.
- Prep. Preheat the oven then grease your loaf pan and line it with parchment paper.
- Make the batter. Whisk together the dry ingredients with 3/4 cup of chocolate chips. In a separate bowl, beat the eggs, oil, sour cream, sugar, and vanilla. Gradually add the wet ingredients to the dry, mixing just until combined. Fold in the grated zucchini.
- Bake. Pour the batter evenly into the loaf pan. Top with more chocolate chips. Bake for 50-60 minutes.
- Enjoy. Allow the bread to cool then remove from the pan and slice.
Can I Use This Recipe To Make Muffins?
Yes, absolutely!
To make chocolate zucchini muffins with this recipe, reduce the baking time to approximately 20-25 minutes or until a toothpick inserted into the center comes out clean. Fill greased muffin tins about 2/3 full with the batter.
Why Did My Zucchini Bread Sink In The Center?
There are several things that can cause this chocolate zucchini bread to sink in the middle. Here are a few of them (and how to avoid them).
- Overmixing the batter. Overmixing the batter can incorporate too much air, causing the bread to rise rapidly and then collapse. Be sure to gently fold in the ingredients and stop mixing as soon as they’re evenly combined.
- Opening the oven door. Resist the temptation to peek! Opening the oven door frequently during baking can cause temperature fluctuations, leading to uneven baking and potential sinking.
- Using expired leavening agents. Check the expiration dates on your pantry staples. Using expired or inadequate leavening agents (baking powder/soda) can result in insufficient rise and a sunken center.
Tips & Variations
Here are a few helpful suggestions for making the best chocolate zucchini bread.
- Grate the zucchini finely. I like to use the small side of the box grater. Smaller pieces of zucchini ensure even distribution.
- Use good quality chocolate. Opt for good quality dark chocolate chips or chunks with a high cocoa content. This will contribute to a richer chocolate flavor in the bread.
- Use room temperature ingredients. Ensure that your eggs and sour cream are at room temperature before mixing. This helps them blend seamlessly into the batter and promotes even baking.
- Allow the bread to cool completely before slicing. This allows the flavors to settle and makes slicing easier, resulting in neater slices.
- How to get clean slices. For neat and even slices, use a sharp bread knife to slice the cooled zucchini bread. Wiping the knife with a damp cloth between slices helps prevent sticking.
- How do I know when this is ready? Insert a toothpick into the center of the bread. The bread is ready if it comes out clean or with a few moist crumbs. Avoid overbaking, as it can result in a dry texture.
- Make it vegan or dairy-free. You can make a vegan version of this recipe by replacing the eggs with flax eggs (1 tablespoon ground flaxseed meal + 3 tablespoons water per egg). Use a dairy-free alternative for sour cream, such as vegan yogurt or coconut cream.
How To Store & Freeze
- Room temperature. Store the cooled zucchini bread in an airtight container at room temperature for up to 3 days.
- Fridge. Alternatively, you can refrigerate the bread to extend its freshness. Wrap the bread tightly in plastic wrap or place it in a resealable plastic bag before storing it.
- Freezer. Wrap the cooled zucchini bread in plastic wrap or foil then place in a freezer-safe bag. Freeze for up to 3 months. Thaw in the fridge overnight.
More Ways To Use Zucchini
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Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
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In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and ¾ cup of chocolate chips until the chips are evenly coated with the dry ingredients. Set aside.
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In a medium mixing bowl, beat the eggs, vegetable oil, sour cream, sugar, and vanilla extract until smooth and well combined.
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Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
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Gently fold the finely grated zucchini into the batter until evenly distributed.
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Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the remaining chocolate chips on top.
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Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
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Allow the bread to cool completely in the pan before removing to slice.
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Calories: 291kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 37mg | Sodium: 208mg | Potassium: 304mg | Fiber: 3g | Sugar: 22g | Vitamin A: 134IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 2mg
