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You’d almost think this was chocolate cake! This chocolate zucchini bread recipe is moist, tender and of course, chocolatey! The perfect way to get the family to eat their vegetables.
Why You’ll Love This Recipe
Moist and Tender. Thanks to oil and sour cream this bread has amazing texture and is so moist!
Double the chocolate. You are going to use cocoa powder and chocolate chips for an amazing double chocolate zucchini bread.
Easy to make. There is no mixer required, it can be mixed up by hand in a matter of minutes.
Ingredients Needed
- Flour, unbleached all purpose flour
- Baking Soda
- Baking Powder
- Unsweetened baking cocoa powder. Can also use dutch processed cocoa powder.
- Salt
- Eggs, large
- Canola oil, vegetable oil or melted butter
- Sour Cream or Greek yogurt
- Granulated sugar
- Vanilla Extract
- Zucchini, peeled and grated
- Semi-Sweet Chocolate Chips
How to Make Chocolate Zucchini Bread
- Grease a 9 x 5 inch loaf pan or line with parchment paper.
- Peel and grate zucchini using the large holes of a box grater
- Combine flour, salt, baking powder, baking soda and cocoa powder in a bowl and stir to combine.
- Whisk eggs, oil, vanilla extract and sugar together in a separate bowl.
- Pour dry ingredients into liquid ingredients and stir to combine.
- Fold in zucchini and chocolate chips to the mixture and stir to incorporate.
- Pour batter into loaf pan and sprinkle a few extra chocolate chips on top.
- Bake at 325 degrees F. until set in the middle and toothpick comes out clean, about 50-60 minutes.
- Cool in pan for 10-15 minutes, then remove bread to a cooling rack.
Tips from leigh Anne
- If you like, add in 1 tsp of cinnamon into the chocolate zucchini bread with the dry ingredients.
- You can substitute melted butter but I always use oil. I think it has a better texture and is more moist with oil.
- Change up your chocolate chips by using white chocolate, milk chocolate, dark chocolate or butterscotch chips.
Frequently Asked Questions
Do I need to squeeze the grated zucchini to remove excess moisture?
I have made the chocolate zucchini bread both ways, squeezing the liquid out of the zucchini and leaving it in and I prefer the bread when made without squeezing the liquid out of the zucchini. You can a moister bread.
Do I need to peel the zucchini?
That is totally up to you. You can make it with our without the peel. I usually peel mine, if you are trying to hid the zucchini in the bread from your kids you will have more success if you peel it.
How long will chocolate zucchini bread last?
Stored in an airtight container or wrapped in plastic wrap, chocolate zucchini bread will last 3-4 days at room temperature. You can also refrigerate it and it will last a few days longer.
You can also freeze the bread and it will last 1-2 months. Freeze by wrapping room temperature chocolate zucchini bread in plastic wrap and then a layer of aluminum foil. Thaw bread before serving. You can freeze the entire loaf or freeze individual slices.
Have more zucchini? Try one of these recipes:
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Chocolate Zucchini Bread Recipe
Ingredients
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup canola oil or melted butter
- 1/2 cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup unsweetened cocoa powder
- 2 cups zucchini peeled and shredded
- 3/4 cups semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease a mini loaf pan (5.75 x 3.25 x 2.25)
- Peel and grate zucchini using the large holes of a box grater
- In a bowl, combine sugar, eggs, oil, sour cream and vanilla. Stir to combine
- Add in dry ingredients including flour, baking soda, baking powder, salt and cocoa powder. Mix until all dry ingredients are incorporated.
- Add in zucchini and chocolate chips and mix just until combined.
- Put batter into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool in pan for 5 minutes and then remove to a cooling rack.
Tips & Notes:
- If you like, add in 1 tsp of cinnamon into the chocolate zucchini bread with the dry ingredients.
- You can substitute melted butter but I always use oil. I think it has a better texture and is more moist with oil.
- Change up your chocolate chips by using white chocolate, milk chocolate or butterscotch chips.
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Nutrition Facts:
Emilie says
I love this recipe. I use the butter and it divine! Thank you for the recipe!!
Beth says
Moist and delicious!