If you’re on the hunt for a delightful way to sneak some veggies into your dessert, this Chocolate Zucchini Bread Recipe is the answer you’ve been waiting for. It’s the perfect balance of rich chocolate flavor with the moistness that shredded zucchini brings, creating a bread that’s not only incredibly tasty but also wonderfully tender. Each bite feels like a cozy hug, with gooey chocolate chips melting throughout and a chocolatey crumb that’s pure happiness. Whether you’re baking for breakfast, an afternoon snack, or a comforting treat, this recipe will quickly become your go-to for every occasion.
Ingredients You’ll Need
These ingredients come together simply but thoughtfully to build layers of flavor, moisture, and texture. From the smooth richness of oil to the subtle tang of sour cream and the earthy chocolate notes, each one serves a special purpose in making this bread absolutely unforgettable.
- 2 large eggs: Provide structure and a tender crumb while helping everything bind perfectly.
- 1/3 cup neutral vegetable oil (or melted butter): Keeps the bread moist and soft without overpowering flavor.
- 1/4 cup sour cream (or plain Greek yogurt): Adds slight tanginess and extra moisture for a decadent texture.
- 1/2 cup light brown sugar: Brings a gentle caramel-like sweetness and helps keep the bread tender.
- 1/4 cup granulated sugar: Balances sweetness with a clean finish for perfect taste harmony.
- 1 teaspoon vanilla extract: Enhances the chocolate flavor with warm aromatic notes.
- 1 cup all-purpose flour: The base that gives the bread body and structure.
- 1/2 cup natural unsweetened cocoa powder: Boosts the deep, rich chocolate essence.
- 1 teaspoon baking powder: Helps the bread rise beautifully to a fluffy yet sturdy loaf.
- 1/4 teaspoon baking soda: Works with sour cream for that perfect lift and softness.
- 1/4 teaspoon salt: Balances the sweetness and highlights all the flavors.
- 1 1/2 cups shredded zucchini: Brings moisture and subtle earthiness without overpowering the chocolate.
- 3/4 cup chocolate chips (milk or semi-sweet): Melty bursts of chocolate magic throughout every slice.
How to Make Chocolate Zucchini Bread Recipe
Step 1: Prep Your Pan and Oven
Start by heating your oven to 350°F. Then, line a 4×8 or 5×9 inch loaf pan with parchment paper or give it a good coating of nonstick cooking spray. This simple step ensures your bread won’t stick and comes out perfectly shaped every time.
Step 2: Blend Your Wet Ingredients
In a large measuring jug, whisk together the eggs, vegetable oil, sour cream, light brown sugar, granulated sugar, and vanilla extract until everything is nicely combined and smooth. A few small lumps in brown sugar are okay—they’ll dissolve while baking, adding little pockets of sweetness.
Step 3: Whisk Together Dry Ingredients
Grab a large bowl and whisk the flour, cocoa powder, baking powder, baking soda, and salt. Mixing these dry elements well here ensures that your bread will have an even taste and texture, with no clumps of cocoa or baking powder hiding around.
Step 4: Fold in Zucchini and Chocolate Chips
Using a rubber spatula, gently fold the shredded zucchini into your dry ingredients. The zucchini gives the bread moisture and a subtle veggie twist while staying totally delicious. Next, add the chocolate chips and fold those in too. It’s best to work fast so the zucchini stays fresh and the batter doesn’t turn soggy.
Step 5: Combine Wet and Dry
Pour your wet mixture into the bowl with the dry ingredients. Stir just until everything is combined and you don’t see any more flour. Some lumps in the batter are perfectly fine here—overmixing can make the bread dense instead of soft and tender.
Step 6: Bake to Perfection
Transfer the thick batter to your prepared loaf pan, smoothing the top gently, and sprinkle with a little extra chocolate chips if you like a bit more chocolate sparkle on top. Bake at 350°F for about 45 to 55 minutes. When the bread looks risen and has a deep chocolate color, test it by inserting a toothpick—it should come out with just a few moist crumbs, not wet batter. If the top browns too fast, tent it with foil after 25-30 minutes to protect it.
Step 7: Cool and Enjoy
Once baked, set the pan on a cooling rack for 5-10 minutes. This short rest makes it easier to remove the bread without it breaking. Lift the bread out using the parchment and cool completely on the rack before slicing. This cooling step helps the crumb set to that perfect, moist-but-not-wet texture.
How to Serve Chocolate Zucchini Bread Recipe
Garnishes
A light dusting of powdered sugar, a drizzle of melted chocolate, or a few chocolate chips scattered on top just before serving adds a visual treat and a burst of extra sweetness. You can even spread some soft cream cheese for a tangy twist that pairs beautifully.
Side Dishes
This bread is fantastic on its own but pairs lovelier with a scoop of vanilla ice cream, a dollop of whipped cream, or even a spoonful of flavored yogurt. Hot beverages like coffee, chai, or a glass of cold milk take it to the next level of comfort.
Creative Ways to Present
Slice the bread thinly and serve as part of a brunch spread alongside fresh fruit and nuts. Or, turn it into mini sandwiches with peanut butter or hazelnut spread for a playful kids’ snack. Wrapping slices individually makes for a thoughtful homemade gift too.
Make Ahead and Storage
Storing Leftovers
Wrap leftover bread tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. This helps maintain moisture and keeps it fresh enough for snacking or breakfast the next day.
Freezing
Chocolate zucchini bread freezes beautifully. Slice the loaf first, then wrap individual slices in plastic and place them in a freezer-safe bag. Freeze for up to three months. When you want a quick treat, just pull out a slice and let it thaw at room temperature.
Reheating
To enjoy a warm slice, microwave for about 15-20 seconds or toast it lightly. This brings back that fresh-baked softness and melts any chocolate chips to gooey perfection.
FAQs
Can I use other types of zucchini in this recipe?
Absolutely! Both green and yellow zucchini work well here, as long as you shred it finely and remove any excess moisture by gently squeezing before adding.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the sour cream with a dairy-free yogurt and swap the butter or oil with a plant-based alternative. Just make sure the chocolate chips are dairy-free too.
How do I know when the bread is done baking?
The bread is done when it has a risen, firm top with a rich, chocolate color. A toothpick inserted in the center should come out with moist crumbs but no wet batter.
Can I add nuts or other mix-ins to the bread?
Definitely! Walnuts, pecans, or even dried fruit add great texture and flavor. Just fold them in along with the zucchini and chocolate chips, adjusting quantities as you prefer.
Will the zucchini flavor be noticeable in the bread?
The zucchini adds moisture and subtle earthiness but does not overpower the chocolate. Most people find the bread rich and chocolate-forward, with the veggie element a delicious secret.
Final Thoughts
There’s something truly special about this Chocolate Zucchini Bread Recipe—it’s effortless to make, perfectly moist, and just pure chocolatey delight wrapped around a healthy twist. I urge you to give it a try the next time you want a treat that feels indulgent but without the guilt. Once you taste that first slice, warm or cooled, you’ll understand why it’s become a beloved classic in my kitchen. Happy baking, friend!
Print
Chocolate Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 slices
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This moist and rich Chocolate Zucchini Bread combines the subtle sweetness and moisture of shredded zucchini with deep cocoa flavor and melty chocolate chips, creating a perfect balance of healthy and indulgent. It’s a quick, easy-to-make loaf ideal for breakfast, snack, or dessert.
Ingredients
Wet Ingredients
- 2 large eggs
- 1/3 cup neutral vegetable oil (or melted butter)
- 1/4 cup sour cream (or plain Greek yogurt)
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup natural unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 1/2 cups shredded zucchini (about 1 medium or just under 1/2 pound)
- 3/4 cup chocolate chips (or chunks, milk or semi-sweet, plus more for garnish if desired)
Instructions
- Prep: Heat the oven to 350°F (175°C). Line a 4×8 or 5×9 inch loaf pan with baking parchment or spray thoroughly with nonstick cooking spray to prevent sticking.
- Combine wet ingredients: In a large measuring jug, whisk together 2 large eggs, 1/3 cup neutral vegetable oil, 1/4 cup sour cream, 1/2 cup light brown sugar, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until well combined, making sure to break up any lumps of brown sugar for a smooth mixture.
- Combine dry ingredients: In a separate large bowl, whisk together 1 cup all-purpose flour, 1/2 cup natural unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt to evenly distribute the leavening agents and cocoa.
- Add zucchini and chocolate chips: Gently fold 1 1/2 cups shredded zucchini into the dry ingredients using a rubber spatula, ensuring the zucchini is evenly incorporated. Then fold in 3/4 cup chocolate chips, working quickly to prevent the zucchini from releasing too much moisture.
- Make batter: Pour the wet ingredients into the dry mixture. Using a rubber spatula, stir just until combined and no dry flour remains, being careful not to overmix. The batter will be thick and slightly lumpy.
- Bake: Pour the batter into the prepared loaf pan and sprinkle with an additional 2 tablespoons of chocolate chips if desired. Bake for 45 to 55 minutes at 350°F, until the top is risen and a deep chocolate color, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter. If the bread starts to brown too quickly, cover loosely with foil after 25 to 30 minutes of baking to prevent over-darkening.
- Cool: Remove the pan from the oven and place on a cooling rack for 5 to 10 minutes. Then carefully lift the bread out of the pan using the parchment and transfer it onto the cooling rack. Peel off the parchment paper and allow the bread to cool completely before slicing to ensure clean slices and enhanced flavors.
Notes
- You can substitute melted butter for the vegetable oil for a richer flavor.
- Sour cream can be swapped with plain Greek yogurt for a slight tang and added moisture.
- Use fresh, firm zucchini and shred it finely for the best texture.
- Make sure not to overmix the batter to keep the bread tender.
- Adding extra chocolate chips on top before baking gives a more decadent look and flavor.
- Store leftover bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 2 months.
