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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 zucchini loaf bakes until a toothpick shows a few moist crumbs, then cools before slicing for clean slices.
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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
  

Chocolate Zucchini Bread
  • 1.5 cup all-purpose flour Measure by spooning into the cup and leveling.
  • 0.5 cup unsweetened cocoa powder Use unsweetened cocoa for a deeper chocolate flavor.
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 2 eggs Use room-temperature eggs if possible for smoother batter.
  • 0.5 cup vegetable oil
  • 0.5 cup sour cream or Greek yogurt Greek yogurt works for tang and moisture; either option is fine.
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry Squeeze firmly so the loaf bakes up fudgy instead of gummy.
  • 1 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Set up your ingredients so the batter can be mixed without overworking it.
Mix dry ingredients
  1. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt together until evenly combined.
Mix wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, sour cream or Greek yogurt, and vanilla extract until smooth.
  2. Stir in the grated zucchini that has been squeezed dry.
Combine and fold
  1. Fold the dry ingredients into the wet ingredients until just combined.
  2. Fold in semi-sweet chocolate chips, leaving some streaks of flour and then stopping once no dry pockets remain.
Bake
  1. Pour the batter into the loaf pan and bake at 350°F for 55–65 minutes until a toothpick comes out with a few moist crumbs.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing to help the crumb set.
  2. Dust with powdered sugar if desired for a lightly sweet finish and easy serving.

Notes

Key pro tip: squeeze the grated zucchini very well—this prevents a gummy texture and keeps the interior fudgy. Storage: wrap tightly and keep at room temperature up to 2 days or refrigerate up to 5 days. Freezer: yes—wrap and freeze up to 3 months, thaw overnight in the fridge and warm briefly if you like. Dietary swap: use Greek yogurt instead of sour cream for slightly tangier flavor with the same moisture.