Chocolate Zucchini Bread

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Summer just got a whole lot more fun with this Chocolate Zucchini Bread!

I’m not a big gardener, but I’m lucky enough to have friends and family members who are, so I’m often gifted delicious, homegrown zucchini – and there’s only so much sauteed zucchini Joe and I can eat!

My go-to use for gifted zucchini has always been my Easy Chocolate Zucchini Cake, but sometimes you crave a certain texture that only a quickbread can provide.

The original version of this recipe was published way back in 2012. I wanted to update the recipe with a fudgier texture and more chocolate-forward flavor.

This revamped version of my Chocolate Zucchini Bread checks all the boxes I wanted: it’s rich and chocolaty without being overpowering, and it’s perfectly moist and fudgy.

Check out all my tips below for preparing your zucchini (regardless of whether it’s homegrown, gifted, or store-bought) and tips for making this the best quickbread you’ve ever made!

Sprinkle of Science

How to Make Chocolate Zucchini Bread

Zucchini Tips

I recommend shredding by hand using the large holes on a box grater for best results. You can also use the shredding attachment on a food processor if preferred. This recipe was formulated to incorporate all the zucchini’s natural moisture, so there’s no need to worry about draining the excess moisture or squeezing it with cheesecloth. Just grate it, and you’re ready to go! 

What Type of Cocoa Powder for Chocolate Zucchini Bread?

You can use either natural/unsweetened cocoa powder or Dutch-processed cocoa powder for this Chocolate Zucchini Bread recipe. Natural will offer a lighter color and offers a more acidic chocolate flavor. While Dutch-process offers a darker color, a smoother chocolate flavor, and typically more cocoa fat and therefor more moisture. If using Dutch-process cocoa powder, do not substitute the sour cream or yogurt, as that acidity is what will activate the baking soda. Learn more about the differences between Natural & Dutch-processed cocoa powder here.

How to Bake a Moist & Fudgy Chocolate Zucchini Bread

• Weigh your cocoa powder and flour to prevent over-measuring and avoid a dry loaf. If you don’t have a digital kitchen scale, use the spoon-and-level method – learn more about that here.
• The brown sugar, full-fat sour cream, eggs, and oil all add richness and moisture to this loaf. 
• Once you add the zucchini to the batter, stir gently until JUST combined. Over-mixing can cause a tough or gummy texture.

What Type of Chocolate Chips Should I Use? 

I used semisweet chocolate chips, but feel free to use the same amount of milk, dark, or even white chocolate chips if you prefer – just note that this will change the overall sweetness of the loaf. Mini chocolate chips and chopped chocolate bars are also fine substitutes. 

The Best Baking Pan For Chocolate Zucchini Bread

• I recommend using a metal 8 ½ by 4 ½-inch loaf pan for best results. 
• You can alternatively use a 9 by 5-inch metal loaf pan, but you’ll need to bake your loaf for less time, about 60-65 minutes, or until the internal temperature registers 200°F with a digital instant-read thermometer. Note that your loaf will come out much flatter. 
• I don’t recommend using a glass or ceramic loaf pan, but if that’s all you have, drop the temperature to 300°F and increase the baking time by about 10 to 15 minutes, or until the loaf registers 200°F internal temperature. Learn more about Glass vs. Metal Pans here.

How to Store Zucchini Bread

Store Chocolate Zucchini Bread well-wrapped in plastic wrap at room temperature for up to 2 days. If you prefer, microwave slices before serving to soften.

Can You Freeze Chocolate Zucchini Bread?

Yes! To freeze, tightly wrap the completely cooled full loaf or individual slices in plastic wrap, then place in a ziptop bag or an airtight container and freeze for up to one month. Thaw in the refrigerator overnight or for a few hours at room temperature before serving. 

More Summer Recipes You’ll Love:

• Chocolate Zucchini Cake
• Lemon Yogurt Zucchini Bread
• Double Chocolate Banana Bread
• Classic Banana Bread

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How to Make

Chocolate Zucchini Bread

By: Tessa Arias

5 from 2 votes

Yield: 1 loaf, 8-10 slices each

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 10 minutes mins

Total Time: 1 hour hr 30 minutes mins

Review Print SaveSaved!

Chocolate Zucchini Bread is about to become a summertime favorite! Super easy to make, this quickbread is moist, fudgy, and full of rich chocolate flavor. It's the perfect recipe for using up homegrown zucchini—no mixer required!

Ingredients 

• ▢ 1 cup (127 grams) all-purpose flour
• ▢ 1/2 cup (43 grams) natural or Dutch-process cocoa powder*
• ▢ 1 cup (200 grams) light brown sugar
• ▢ 3/4 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 2 large eggs, at room temperature
• ▢ 1/2 cup (114 grams) full-fat sour cream or plain whole milk yogurt, at room temperature
• ▢ 1/2 cup (110 grams) neutral oil, such as vegetable or avocado
• ▢ 1 teaspoon vanilla extract
• ▢ 1 1/2 cups (188 grams) grated zucchini (from about 1 medium zucchini), no need to squeeze out excess moisture
• ▢ 3/4 cup (128 grams) semisweet chocolate chips

Instructions

• Preheat the oven to 325°F. Line a light-colored metal 8 1/2 by 4 1/2-inch loaf pan** with a sheet of parchment paper, leaving an overhang, then spray with nonstick cooking spray.
• In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
• In a medium bowl, whisk together the eggs, sour cream, oil, and vanilla until thoroughly combined.
• Make a well in the center of the dry ingredients and stir the wet ingredients in with a rubber spatula until just combined. Fold in the zucchini and chocolate chips, reserving some to sprinkle on top. Pour batter into prepared pan, smoothing the top. Sprinkle with reserved chocolate chips.
• Bake for about 70 minutes or until a digital thermometer registers at least 200°F. Alternatively, check that a toothpick inserted in the center comes out clean with just a few crumbs attached. Make sure melted chocolate chips aren’t mistaken for uncooked batter. Let the loaf cool in baking pan on wire rack for 15 minutes before removing to a wire rack to cool completely. Loaf can be stored well-wrapped at room temperature for 1 to 2 days or frozen for up to 1 month.

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe Notes

*If using Dutch-process cocoa powder, do not substitute the sour cream or yogurt. The acidity is what will activate the baking soda.

**You can also bake in a 9×5-inch metal loaf pan for about 60-65 minutes, or until the internal temperature is at least 200°F. Note that your loaf will come out much flatter.

**If baking with a glass or ceramic loaf pan, drop the temperature to 300°F and increase the baking time by about 10 to 15 minutes, or until the loaf registers at least 200°F internal temperature.