Table of Contents
  1. What could be better than a vegetable in a dessert?
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other dessert recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Chocolate Zucchini Bread Recipe

While this recipe has the word “bread” in it, it’s anything but an ordinary loaf of bread. This decadent, sweet, chocolate-flavored zucchini bread is the perfect treat to bake when there is so much zucchini in the garden. Plus, it’s a dump-and-stir cake, making it even better to make!

What could be better than a vegetable in a dessert?

Chocolate zucchini bread, to be honest, is simply a dessert masquerading as a bread. Even more so, zucchini bread is a quick bread which means that it’s made with baking soda and baking powder instead of yeast.

The iconic moist texture that we all love in quick bread comes from the addition of oil. In this recipe, the oil works with the high moisture content of the zucchini, resulting in a loaf of both soft and moist bread.

Both zucchini cake and zucchini bread often have numerous spices that help flavor the flavorless zucchini. This bread utilizes cocoa powder and chocolate chips to provide an intense chocolate flavor. In much the same vein, banana bread uses bananas, and pumpkin loaf uses pumpkin, all for flavor.

But lest you think there’s anything to feel bad about when eating this bread, there’s no reason to think you’re hiding zucchini in a dessert. Instead, celebrate the vegetable by baking this bread.

Chocolate zucchini loaf of bread in white baking dish showing the deep crack on top with crackly topping from sugar.

Everything you’ll need to make this recipe.

This recipe takes twelve simple ingredients and combines them into one of the most tender, flavorful breads you will taste. And while twelve ingredients may seem like a high number, they’re all likely to be pantry staples that you’ll already have on hand. Here are some of the important ingredients:

  • Cocoa powder is added with all of the dry ingredients for a deep unlying flavor. Use Dutch process cocoa for a richer chocolate color.
  • Zucchini is everywhere in late summer. Whether you grow it or know someone who does, it can easily be found in any market. Pick small- to medium-sized zucchini to minimize the number of seeds.
  • Sour cream adds richness to the bread and provides the necessary acidity to activate the baking powder.
  • Chocolate chips provide a bit of chocolate in each bite. Choose whatever chocolate strength you enjoy. To offset the sweetness of the bread a bit, I use semi-sweet chocolate chips.
White countertop filled with everything needed to make chocolate zucchini bread including zucchini, flour, sugar, salt, oil, cocoa powder, vanilla, eggs, and more.

Here’s how to make this recipe.

Since this recipe has a simple ingredient list, it makes sense that the steps to prepare it are also easy. Five steps are all it takes to get this bread into and out of the oven and ready for consumption. Here are the steps:

  1. Prepare the dry ingredients. To a bowl, add the flour, sugar, cocoa, baking powder, baking soda, and salt. Using a whisk, mix all dry ingredients together until the mixture is homogenous.
  1. Add in the wet ingredients. To the dry ingredients, add the neutral oil, eggs, sour cream, and vanilla extract. Mix all of the wet ingredients into the dry ingredients until everything is well combined. The batter at this point will be relatively thick.
  2. Add the zucchini and chocolate chips. Using a grater, grate the zucchini into small pieces. Add the zucchini to the batter along with the chocolate chips.
  1. Mix everything together and pour into a loaf pan. To begin the mixing process, use a spatula. The batter will be thick, and a spatula will best incorporate the ingredients. Ensure that all of the zucchini and chocolate chips are mixed well into the rest of the batter and that the mixture appears relatively homogeneous. Pour the batter into a loaf pan and spread it out to an even thickness.
  1. Sprinkle the top with turbinado sugar and bake. The turbinado sugar will give the top of the loaf a slightly crispy texture, but the addition is optional. Bake the bread at 350°F for 55 to 60 minutes, until the top is crackly and the edges pull in slightly from the sides of the pan. Slice and serve all by itself or with a scoop of vanilla ice cream.

These pro tips will make this recipe a success.

  • The batter is thin enough that no special stand mixer or hand mixer is necessary. Simply use a wire whisk to mix all of the ingredients together.
  • When selecting a zucchini, opt for a smaller size. Large zucchini will usually have more seeds, which is not desirable for this loaf recipe. If you have a large zucchini, slice it in half, and scoop out some of the insides, including the seeds.
  • There is no need to remove any of the moisture from the zucchini. The moisture from the zucchini is what is going to give this cake the perfect texture. When using zucchini, some recipes will instruct you to add salt to the zucchini to draw out the moisture and then discard the liquid. That is not the case with this bread, which makes it all the easier!
  • To help the bread split evenly (and right where you want it to), use a spatula or knife to make an indentation in the center top part of the bread.
Side profile of sliced loaf of chocolate zucchini bread sitting on white piece of parchment showing the texture of the inside of bread with words and arrows on picture as well.

Frequently asked questions about this recipe.

Can Greek yogurt be used in place of sour cream?

Of course! That is an easy swap-out and can be used instead of sour cream. I’ll frequently do this myself if I don’t have sour cream on hand. The amounts used in this recipe are the same for either.

Can this recipe be made without the cocoa powder, so it’s simply zucchini bread?

I would not recommend making this recipe without the cocoa powder. This recipe is formulated with cocoa powder, which is a dry ingredient. Dry ingredient ratios are very important when baking.

How long does this bread last once baked? Can it be frozen to keep it longer?

Quick breads made with oil as an ingredient stay moist and delicious. The bread will be best if consumed within two days. If this timeframe cannot be met, I suggest wrapping and freezing the bread.

Watch how to make this recipe.

More summer dessert recipes

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your dessert table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

White plate with slice of chocolate zucchini bread sitting on it with crumbs from the bread on the plate.

Chocolate Zucchini Bread

4.91 from 11 votes
While this recipe has the title "bread" in it, it's anything but an ordinary loaf of bread. This decadent, sweet, chocolate-flavored zucchini bread is the perfect treat to bake when there is much zucchini in the garden. Plus, it's a dump-and-stir cake, making it even better to make!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 15 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 cup white granulated sugar
  • 4 tbsp Dutch process cocoa
  • ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • cup neutral oil
  • 2 large eggs
  • ¼ cup sour cream
  • 1 ½ tsp vanilla extract
  • 2 cups zucchini grated
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F. Grease an 8 ½ x 4 ½ loaf pan and set it aside.
  • In a medium bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk to combine.
    2 cups all-purpose flour, 1 cup white granulated sugar, 4 tbsp Dutch process cocoa, ½ tsp baking powder, ¾ tsp baking soda, ½ tsp salt
  • Add the oil, eggs, sour cream, and vanilla. Whisk to form a sticky batter.
    ⅔ cup neutral oil, 2 large eggs, 1 ½ tsp vanilla extract, ¼ cup sour cream
  • Add in the zucchini and the chocolate chips. Fold together until the batter is well-mixed.
    2 cups zucchini, 1 cup semi-sweet chocolate chips
  • Pour the batter into the prepared loaf pan. Sprinkle the top of the bread with one tablespoon of raw sugar and place in the preheated oven. Bake until a skewer inserted into the middle of the bread comes out mostly clean, 55-60 minutes.
  • Once baked, remove the bread from the oven and cool it in the loaf pan for 10 minutes. After 10 minutes, remove the bread from the loaf to cool completely.

Notes

  • The batter is thin enough that no special stand mixer or hand mixer is necessary. Simply use a wire whisk to mix all of the ingredients together.
  • When selecting a zucchini, opt for a smaller size. Large zucchini will usually have more seeds, which is not desirable for this loaf recipe. If you have a large zucchini, slice it in half, and scoop out some of the insides, including the seeds.
  • There is no need to remove any of the moisture from the zucchini. The moisture from the zucchini is what is going to give this cake the perfect texture. When using zucchini, some recipes will instruct you to add salt to the zucchini to draw out the moisture and then discard the liquid. That is not the case with this bread, which makes it all the easier!
  • To help the bread split evenly (and right where you want it to), use a spatula or knife to make an indentation in the center top part of the bread.

Nutrition

Serving: 1serving | Calories: 298kcal
Course Dessert
Cuisine American
Difficulty Easy
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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13 Comments

  1. This was so freaking good!!! I loved it, I made it just like the recipe indicated and it was so moist crunchy on top! Pure heaven!

  2. 5 stars
    Made this today. Made double batch. One loaf and brownie squares. My son doesn’t like zucchini but I’m sure he will eat if thinks brownies! Great recipe! Love no need to drain zucchini. I reduced chips to 1/2 cup. Thanks for sharing!! Love your videos!!❤️

  3. 5 stars
    Simply amazing! Kaleb you are becoming my #1 go to site for my recipes! Already planning for the holidays to make several of your family’s candy recipes!

  4. 5 stars
    Really yummy! Mine took 1.25 hrs to bake. I think I’d love this with walnuts and coffee extract to enhance the chocolate even more. It’s delicious, Kaleb. Thank you!

  5. 5 stars
    I love this recipe and followed it exactly. I even measured the ingredients which I rarely do. I watched your video on YouTube so many times and it’s so easy and so delicious! Thank you to the moon and back! ❤️❤️❤️

  6. I just made your chocolate zucchini bread and it’s hot out of the oven. I also added to my batter shredded/chopped fresh pineapple I cored ~ about 1/4 cup!

    Another delicious recipe from your online repertoire

  7. 4 stars
    While delicious and I bet it gets better overnight, it’s not as sweet as I expected it’d be.

    I did also modify slightly by swapping in 1cup of wheat for all purpose flour, so that could do it too. Still delicious and I’ll make again!!!

  8. I really like how you cook, bake and so on. I am vegan so I’ll need to tweak some parts of your recipe but I plan to enjoy them thoroughly! Thank You!