Chocolate Zucchini Bread
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This Chocolate Zucchini Bread is super soft and full of rich chocolate flavor. Use that summer zucchini in a new, surprising way to help make every slice super moist. The cocoa powder and chocolate chips make this more of a dessert than a breakfast, so you won't feel like you're eating your vegetables.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Chocolate Zucchini Bread
- More Zucchini Recipes
Every summer, I have more zucchini than I can use, and this bread is my favorite way to use it up. The zucchini blends right into the batter, so you get a rich, fudgy loaf that tastes like a treat. People often ask for the recipe before they even know it has vegetables in it.
Here's Why You'll Love This Recipe
- This bread is perfect for using up extra zucchini. One loaf uses a lot of shredded zucchini, and no one will even notice it's in there.
- It's rich and fudgy, thanks to cocoa powder and chocolate chips. It tastes like dessert, not like a typical vegetable bread.
- It stays moist for days because the zucchini and sour cream keep the bread soft long after baking.
- You can easily change it up. Add walnuts or pecans for crunch, or keep it nut-free if you prefer.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- All-purpose flour: The base of the bread.
- Unsweetened cocoa powder: Gives the bread its deep chocolate flavor.
- Baking soda and baking powder: Work together to give the bread its rise.
- Kosher salt: Balances the sweetness.
- Ground cinnamon: Adds warmth that pairs well with the chocolate.
- Neutral-flavored oil: Keeps the bread moist. Avocado oil works well, or any other neutral oil you have on hand.
- Light brown sugar and granulated sugar: Both sweeten the bread. Brown sugar also adds moisture and a touch of molasses flavor.
- Eggs: Add structure and richness to the batter.
- Vanilla extract: Rounds out the flavor.
- Shredded zucchini: It adds moisture but not much flavor, so the chocolate really stands out.
- Sour cream: Adds extra richness and helps keep the bread tender.
- Semisweet chocolate chips: These melt into gooey pockets all through the bread.
- Walnuts or pecans (optional): Add these if you want some crunch and extra texture in your loaf.
In Photos: How To Make Chocolate Zucchini Bread
Step 1: Combine Dry Ingredients
Whisk together the dry ingredients in a medium bowl.
Step 2: Whisk Wet Ingredients
In a large bowl, whisk together the wet ingredients until smooth.
Step 3: Add Zucchini & Sour Cream
Stir in the shredded zucchini and sour cream until fully combined.
Step 4: Combine Dry & Wet - Add Mix-Ins
Add the dry ingredients to the wet ingredients and stir until no dry streaks remain. Fold in the chocolate chips and nuts, if using.
Step 5: Add To Loaf Pan
Transfer the batter to the prepared loaf pan and smooth the top.
Step 6: Bake
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Helpful Tips and Tricks
- Don't squeeze the zucchini. This recipe needs the moisture, so just shred it and add it straight in.
- Don't overmix the batter. Overmixing can result in a more dense cake.
- If you don't already have semi-sweet chocolate chips, you can substitute bittersweet or even white chocolate.
- Start checking if the bread is done at 55 minutes. Ovens can vary widely. Use a toothpick to test.
- Let the bread cool before you slice it. If you cut it too soon, it might seem gummy even if it's baked through.
- Storage: Keep the bread wrapped tightly at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze it for up to 3 months.
Ingredients
- 1 ½ cups all-purpose flour, (180 g)
- ½ cup unsweetened cocoa powder, (45 g)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ cup neutral flavored oil, such as avocado
- ¾ cup light brown sugar, (150 g)
- ¼ cup granulated sugar, (50 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini, (220 g)
- ½ cup sour cream
- ¾ cup semisweet chocolate chips, (130 g)
- Optional: ½ cup chopped walnuts or pecans
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan and line it with parchment paper.
- Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon in a medium bowl.
- In a large bowl, whisk together the extra virgin olive oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
- Stir in the shredded zucchini and sour cream until fully combined.
- Add the dry ingredients to the wet ingredients and stir until no dry streaks remain. Fold in the chocolate chips and nuts, if using.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
