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!
A Quick Look at the Recipe
✅ Recipe Name: Chocolate Chocolate Chip Zucchini Bread
🕒 Ready In: one hour
👪 Makes: 10 servings
🧑🍳 Main Ingredients: zucchini, cocoa powder, chocolate chips, all purpose flour, sugar, sour cream and oil.
📌 Difficulty: Easy baked recipe
Why you’ll love this chocolate zucchini bread?
I'll admit—this isn't a completely new recipe. I was simply looking for ways to use up the abundance of zucchini my neighbor generously shared with me. So I took my go-to chocolate zucchini muffin recipe and baked it in a loaf pan instead. And wow, am I glad I did! The result is an incredibly tender, rich, and deeply chocolatey loaf that's perfectly moist and just the right amount of sweet. If you're a chocolate lover, this double chocolate zucchini bread is about to become a new favorite.
The best part? You'd never guess there's zucchini hiding inside. It melts right into the batter, adding moisture without affecting the flavor, leaving you with a loaf that's soft, fudgy, and absolutely irresistible.
- maria doss
Jump to:
Tips for Success
- 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.
Want To Save This Recipe?
Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!
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.
The secret to a really good zucchini bread:
A great chocolate zucchini bread should be incredibly moist, tender, and flavorful without being dense or soggy. Here are a few simple tips that make all the difference:
- Choose small to medium zucchini. Skip the giant, end-of-summer zucchini that seems to grow overnight. They tend to be woody, seedy, and stringy. Smaller zucchini have a better texture and the perfect water-to-flesh ratio for baking.
- Don't squeeze out the zucchini. Some recipes recommend wringing the moisture from grated zucchini, but I prefer to leave it as is. That natural moisture is what gives zucchini bread its signature soft, tender crumb.
- Leave the skin on. There's no need to peel zucchini before grating it. The skin softens as it bakes and adds pretty green flecks throughout the loaf, along with extra nutrients and texture.
- Use oil instead of butter. While butter adds wonderful flavor, oil creates a softer, moister crumb that stays fresh for days. It's one of the keys to a bakery-style zucchini bread.
- Use a mix of white and brown sugar. Brown sugar adds a subtle caramel flavor and helps retain moisture, while white sugar keeps the loaf light and balanced. Together, they create the perfect sweetness and texture.
- Measure the zucchini. It's tempting to toss in an extra handful, but too much zucchini can make the bread dense or gummy. Measuring ensures the perfect balance every time
MADE THIS RECIPE AND LOVED IT? 💚 Please leave a ⭐️STAR rating and COMMENT below- I love to hear your feedback! Tag me with your creations on Instagram and find me on Facebook.
Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
