Chocolate Zucchini Bread

This chocolate zucchini bread is my favorite way to sneak a little extra veg into a truly decadent treat, making it perfect for everything from holiday brunches to a casual family gathering. The combination of cocoa, semisweet chocolate chips, and a hint of cinnamon creates a rich, moist loaf that’s always a hit at bake sales or potlucks. I started making this recipe for school events, and now it’s my go to whenever I want to impress a crowd with something both comforting and chocolatey.

I first baked this loaf after discovering an overload of zucchini in my garden and was amazed at how the chocolate completely transforms this humble vegetable. Now it’s a frequent request from family and friends.

Ingredients

• 1 and a half cups allpurpose flour: providing structure and crumb
• Half a cup unsweetened cocoa powder: for deep chocolate flavor choose Dutchprocessed if possible for richness
• One teaspoon baking soda: to help the bread rise evenly
• Half a teaspoon baking powder: for a gentle lift and light texture
• Half a teaspoon salt: to balance sweetness
• One teaspoon ground cinnamon: adding warmth and enhancing the chocolate notes
• Half a cup vegetable oil: for moistness neutral in flavor
• Half a cup granulated sugar: for sweetness and tender crumb
• Half a cup packed light brown sugar: contributing moisture and a subtle caramel undertone
• Two large eggs: helping bind ingredients and add richness use room temperature for best results
• Two teaspoons pure vanilla extract: for depth of flavor
• One and a half cups finely shredded zucchini: squeezed dry to keep loaf from sogginess
• Half a cup sour cream: to add tang and extra moistness
• One cup semisweet chocolate chips: for pockets of luscious meltinyourmouth chocolate

Instructions

Prepare the zucchini:

Finely shred the zucchini using a box grater or food processor, then wrap the shreds in a clean kitchen towel and squeeze out as much excess moisture as possible to avoid a soggy loaf.

Mix the dry ingredients:

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until thoroughly combined and lumpfree.

Combine wet ingredients:

In a separate bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until smooth, then whisk in the eggs one at a time followed by the vanilla extract.

Incorporate zucchini and sour cream:

Gently fold the squeezed zucchini and sour cream into the wet mixture until evenly distributed, avoiding overmixing to maintain the bread's tender texture.

Combine wet and dry mixtures:

Add the dry ingredients to the wet mixture and stir gently with a spatula until just combined, leaving no streaks of flour do not overmix.

Fold in chocolate chips:

Reserve a handful of the chocolate chips for topping, then fold the rest into the batter to ensure even distribution of chocolate throughout the loaf.

Prepare the loaf pan:

Grease a 9by5inch loaf pan and, for extra insurance, line it with a parchment paper sling for easy removal after baking.

Bake the bread:

Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips bake in a preheated 350 degrees Fahrenheit or 175 degrees Celsius oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool and serve:

Let the bread cool in the pan for 15 to 20 minutes before lifting out and allowing it to cool completely on a wire rack slice and serve once cool for cleaner cuts and best texture.

The zucchini is my favorite part because it keeps the bread incredibly moist while adding a secret health boost. I remember the first time my kids tried this loaf they were shocked to learn it had vegetables in it and asked for seconds without hesitation or complaints.

Storage Tips

Store the bread tightly wrapped at room temperature for up to three days to keep it soft and fresh. For longer keeping, wrap in plastic wrap and foil, then freeze for up to three months. Thaw overnight at room temperature or warm gently before serving.

Ingredient Substitutions

Use full fat Greek yogurt instead of sour cream for a tangy flavor and moist crumb. Melted coconut oil replaces vegetable oil to add a subtle tropical nuance and tender texture that firms slightly when cooled. Swap semisweet chocolate chips for chopped bittersweet or dark chocolate for richer flavor and larger molten pockets.

Serving Suggestions

Spread each slice with whipped mascarpone or salted butter for an indulgent finish. Pair with espresso or strong black tea for a cozy afternoon treat. Toasted walnuts or a sprinkle of orange zest in the batter gives it a lovely crunchy texture and bright flavor contrast.

Enjoy slices warm or at room temperature for best flavor. Store leftovers as directed and reheat gently if desired.

Common Questions About Recipes

→ Why does my bread sink in the middle?

A sinking center often results from excess moisture in the zucchini or underbaking. Make sure to thoroughly squeeze out liquid and bake until a toothpick shows moist crumbs rather than wet batter.

→ Can I prepare this bread in advance?

Yes, it stays moist for several days when wrapped tightly at room temperature or refrigerated. Resting overnight can enhance flavor and texture.

→ Is freezing this loaf possible?

Absolutely. Wrap slices or the whole loaf tightly in plastic and foil, then freeze for up to 3 months. Thaw at room temperature or lightly toast before serving.

→ How to prevent chocolate chips from sinking?

Toss chocolate chips with a small amount of flour before folding them into the batter to keep them evenly distributed throughout.

→ Can sour cream be substituted?

Yes, full-fat Greek yogurt works well as a substitute, providing a slightly tangier flavor while maintaining moistness.