Tessa's Recipe Rundown
Taste: Perfectly chocolaty and rich.
Texture: The best part! This loaf is fudgy and beautifully moist.
Ease: Super quick and easy – you don’t even need to break out your mixer!
Pros: Quick and easy treat.
Cons: None!
Would I make this again? Yes! It’s one of my go-to zucchini recipes.
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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!
The Cocoa Powder
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. Learn more about Chocolate in Baking here.
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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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 fine sea 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.
Really delicious loaf! It was so moist and had a great chocolate flavour. I also love that I didn’t have to squeeze the grated zucchini, makes things so much simpler!
This recipe is a keeper, I’ve several batches to share with family and friends and everyone asks for more. My daughter loves it, she eats it everyday for breakfast. I also added Kachava chocolate protein powder. Super yummy. Today I made another one with matcha powder and matcha kachava and white chocolate. It’s a little on the sweet side. It’s good not as good as the chocolate version. Thank you for sharing your recipe.
This was so moist and delicious. Easy to make too. I love that I didn’t have to squeeze out the excess moisture of the zucchini.😊
This was really easy to make and the bread was SUPER moist.
Could you make this loaf recipe into muffins? Thanks
We haven’t tried that, but I imagine it’d work! Try baking them for about 18-20 minutes, or until a toothpick inserted into the center has just a few crumbs attached. Let us know what you think when you give it a try 🙂
OhhEmmGee!!! I made this yesterday and didn’t get a pic because my hubby and buddies ate all of it! It is so moist chocolatey and delicious! This recipe is a definite keeper! I hand wrote the recipe on a card to put in my favorites box so I’ll never be without it. Thank you so much for sharing this awesome recipe!
I made this again (and it’s already gone again) yesterday and this time I substituted peanut butter chips for the chocolate chips. So YUM!
do you think 1/2 buckwheat flour would work instead of the whole wheat flour in this recipe?
Hi Lynda! We haven’t tried that, so I can’t say for sure – but different flours absorb different amounts of liquid, and impacts the flavor and texture of the baked good. King Arthur Baking has a great guide to baking with buckwheat – check it out here. I hope that helps! Happy baking 🙂
That looks gorgeous!
Looks so delicious and is healthy, too! Can’t wait to try it.
That looks yummy!
I love that kind of sneaky, especially for the kids!! Beautiful!
Yum! I love when you can a healthy recipe and it’s also tasty!