This Chocolate Chocolate Chip Zucchini Bread might just be the best zucchini bread you’ll ever bake! It's incredibly soft, tender, and rich with deep chocolate flavor—you’d never guess it’s packed with zucchini. Super easy to make and guaranteed to impress every time!
If you are looking for more ways to bake with zucchini, try my zucchini blueberry muffins recipe next!
I’ll admit—this isn’t an entirely new recipe. I was simply experimenting with ways to use up all the zucchinis my neighbor kindly shared with me.
So, I took my go-to chocolate zucchini muffin recipe and decided to bake it in a loaf pan instead. And oh, my. gosh. The result? Incredibly tender, rich, chocolatey, perfectly moist, and just the right amount of sweet. I honestly couldn’t believe how good it turned out!
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👩🍳 Why our recipe?
- Perfectly rich and indulgent taste
- So soft, moist and tender
- Not overly sweet
- Utterly indulgent
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Recipe tips
- Grate the zucchini using the coarse side of a box grater.
- Use Hershey’s 100% cocoa powder (not the unsweetened kind) for that deep, rich chocolate flavor.
- Bring the eggs to room temperature by letting them sit out for at least 30 minutes before baking.
- Do not squeeze the zucchini after grating; the natural moisture keeps the bread extra soft and moist.
- You can substitute plain yogurt for sour cream, though the texture may be slightly less soft than the original.
🥒 Looking for more zucchini recipes? Try my air fryer zucchini parmesan or the healthy gluten free zucchini fritters.
More quick breads
Chocolate Chocolate Chip Zucchini Bread
Equipment
Ingredients
- 1 ½ cups all purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup packed light brown sugar
- ½ cup white sugar
- ½ cup sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups coarsely grated zucchini lightly packed (about 1 large)
- ½ cup semi sweet chocolate chips plus more for topping
Instructions
- Pre heat oven to 350°F and grease the bottom and sides of a standard loaf pan with cooking spray. Line the bottom with parchment paper.
- Add the flour, cocoa powder, baking soda, baking powder and salt into a medium bowl and whisk to combine.
- In a separate large bowl, combine the eggs, both sugars, sour cream, oil, and vanilla.
- Whisk for about a minute, or until the mixture is smooth and well combined.
- Add the flour mixture and gently fold with a spatula until mostly combined.
- Add the grated zucchini and chocolate chips. Mix until incorporated.
- Transfer the batter into the prepared loaf pan, spread evenly and sprinkle more chocolate chips on top.
- Bake for 45 to 55 minutes or a toothpick inserted in the middle comes out clean. Place the pan on a wire rack to cool completely before slicing.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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