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Chocolate Zucchini Bread

Chocolate zucchini bread with a fudgy, deeply chocolatey crumb and scattered chocolate chips through every slice. This easy chocolate quick bread bakes up tender and moist with grated zucchini and cocoa for a dark loaf.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Wet ingredients
  • 1 cup granulated sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.5 cup sour cream or Greek yogurt
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry Squeeze well so the loaf bakes up fudgy instead of gummy.
Chocolate
  • 1 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt together.
Mix wet and combine
  1. Beat granulated sugar, eggs, vegetable oil, sour cream or Greek yogurt, and vanilla extract until smooth.
  2. Stir in zucchini, grated and squeezed dry.
  3. Fold dry ingredients into wet ingredients until just combined, then fold in semi-sweet chocolate chips.
Bake and cool
  1. Pour batter into the loaf pan and bake at 350°F for 55–65 minutes, until a toothpick comes out with a few moist crumbs.
  2. Cool for 15 minutes before slicing, then dust with powdered sugar if desired.

Notes

Pro tip: squeeze grated zucchini very well to avoid excess moisture and keep the interior fudgy. Store sliced bread covered in the fridge up to 4 days; bring to room temperature before serving. Freeze the cooled loaf (or wrapped slices) for up to 2 months. For a dairy-light option, use Greek yogurt alternatives that are plain and unsweetened in the same amount.