Go Back

Double Chocolate Zucchini Bread

Double chocolate zucchini bread with a tender, moist crumb—made by folding grated zucchini into a cocoa batter and baking until a toothpick shows moist crumbs. Chocolate chips melt throughout the loaf for rich chocolate flavor in every slice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Wet ingredients
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.5 cup sour cream
  • 1 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 tsp vanilla extract
Zucchini and chocolate
  • 2 cup grated zucchini excess moisture lightly squeezed
  • 1.25 cup semi-sweet chocolate chips divided

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep pan
  1. Preheat the oven to 350°F (175°C) and set an oven rack to the middle position, so the loaf bakes evenly.
  2. Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy lifting after baking.
Mix dry ingredients
  1. Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until the cocoa is evenly distributed with no visible streaks.
Mix wet ingredients
  1. Whisk the eggs, vegetable oil, sour cream, granulated sugar, brown sugar, and vanilla extract in a separate bowl until smooth and glossy.
Combine and add chocolate
  1. Fold the grated zucchini into the wet mixture, making sure it’s distributed throughout with only small clumps.
  2. Gradually mix the dry ingredients into the wet ingredients until just combined, stopping when no dry pockets remain.
  3. Fold in 1¼ cups semi-sweet chocolate chips so they’re suspended throughout the batter.
Bake
  1. Transfer the batter to the prepared loaf pan and tap once lightly to level the top.
  2. Sprinkle the remaining semi-sweet chocolate chips on top for a visible chocolate-speckled crust.
  3. Bake for 55–65 minutes at 350°F (175°C) until a toothpick comes out with a few moist crumbs.
Cool and slice
  1. Cool the bread in the pan for 15 minutes so it sets before lifting.
  2. Transfer to a wire rack and cool completely before slicing to keep the crumb tender and not gummy.

Notes

Pro tip: lightly squeeze the grated zucchini so the loaf stays moist but not wet; if you can, weigh zucchini to keep the moisture consistent. Store airtight at room temperature for 2 days or refrigerate up to 5 days. Freeze slices for up to 2 months; thaw overnight in the fridge. For a lighter option, swap half the vegetable oil for unsweetened applesauce for slightly less richness while keeping the bread tender.