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Chocolate Zucchini Bread

Chocolate zucchini bread with a fudgy, deeply chocolatey interior and scattered chocolate chips in every slice. This moist chocolate quick bread bakes in a 9x5 loaf pan with a tender crumb and cocoa-forward flavor.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

All-purpose flour
  • 1.5 cup all-purpose flour
Unsweetened cocoa powder
  • 0.5 cup unsweetened cocoa powder
Baking soda
  • 1 tsp baking soda
Baking powder
  • 0.5 tsp baking powder
Salt
  • 0.5 tsp salt
Granulated sugar
  • 1 cup granulated sugar
Eggs
  • 2 eggs
Vegetable oil
  • 0.5 cup vegetable oil
Sour cream or Greek yogurt
  • 0.5 cup sour cream or Greek yogurt
Vanilla extract
  • 1 tsp vanilla extract
Zucchini
  • 1.5 cup zucchini grated and squeezed dry
Semi-sweet chocolate chips
  • 1 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the loaf pan and oven
  1. Preheat oven to 350°F, then grease a 9x5 loaf pan so the bread releases cleanly.
Mix the dry and wet batter
  1. Whisk flour, cocoa powder, baking soda, baking powder, and salt together until evenly combined.
  2. Beat sugar, eggs, oil, sour cream or Greek yogurt, and vanilla until smooth.
Combine and bake
  1. Stir in grated zucchini, squeezed dry, so the batter stays thick and chocolatey.
  2. Fold dry ingredients into wet until just combined, using a gentle motion so the crumb is tender.
  3. Fold in chocolate chips, distributing them through the batter for visible melted pockets in each slice.
  4. Pour batter into the loaf pan and bake 55–65 minutes at 350°F until a toothpick comes out with a few moist crumbs.
Cool and slice
  1. Cool for 15 minutes before slicing so the loaf sets and doesn’t tear.
  2. Dust with powdered sugar if desired right before serving for a light finishing cue.

Notes

Squeeze the grated zucchini really well so your chocolate zucchini loaf stays moist without turning gummy. Cool 15 minutes before slicing, then store airtight at room temperature up to 2 days or refrigerate up to 5 days. Freeze baked slices up to 2 months. For a dairy-light swap, use Greek yogurt in place of sour cream (or vice versa) to keep the batter rich.