Chocolate Zucchini Bread
This easy Chocolate Zucchini Bread recipe is not only moist and chocolaty but also has a rich, decadent flavor that will remind you of your favorite chocolate cake. The best part? You’d never guess it’s made with a vegetable!
Servings: 10 slices
Ingredients
- 2 large eggs
- ⅓ cup neutral vegetable oil OR melted butter
- ¼ cup sour cream OR plain Greek yogurt
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup natural unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups shredded zucchini about 1 medium or just under ½ pound
- ¾ cup chocolate chips OR chunks, milk or semi-sweet (plus more for garnish if desired)
Instructions
- Prep: Heat oven to 350°F. Line a 4×8 or 5×9 inch loaf pan with baking parchment or spray well with nonstick cooking spray.
- Combine wet ingredients: Using a whisk, blend 2 large eggs, ⅓ cup neutral vegetable oil, ¼ cup sour cream, ½ cup light brown sugar, ¼ cup granulated sugar, and 1 teaspoon vanilla extract in a large measuring jug until combined; breaking up any lumps of brown sugar.
- Combine dry ingredients: In a large bowl, whisk together 1 cup all-purpose flour, ½ cup natural unsweetened cocoa powder, 1 teaspoon baking powder, ¼ teaspoon baking soda and ¼ teaspoon salt.
- Add zucchini and chocolate chips: Using a rubber spatula, fold 1 ½ cups shredded zucchini into the flour mixture, taking care to make sure it's evenly distributed. Add ¾ cup chocolate chips and fold in as well. Continue with recipe quickly to keep zucchini from getting soggy!
- Make batter: Pour wet into dry ingredients, using a rubber spatula stir just until combined and no more dry flour is visible – some lumps are fine. Batter will be thick.
- Bake: Pour batter into prepared pan. Sprinkle with 2 tablespoons chocolate chips if desired. Bake at 350°F for 45-55 minutes, until top is risen and deep chocolatey in color and a toothpick inserted into the middle comes out without any liquid batter attached. Cover bread with foil after 25-30 minutes of baking time in case top gets too dark.
- Cool: Once baked, remove pan from oven and set on a cooling rack for 5-10 minutes before lifting bread out of pan to set on cooling rack until cooled enough to handle. Peel off parchment and place bread back on cooling rack to cool completely.
Notes
Ingredient notes
- Cocoa powder: Use regular unsweetened cocoa powder, not Dutch processed.
- Zucchini: I prefer using an actual medium zucchini vs a portion of a large one, because larger ones usually have more/larger seeds and may release too much water during baking.
- Chocolate chips/chunks: I use a mix of semi-sweet chocolate chunks and milk chocolate chips, because that’s what we’ve come to like best. Feel free to use 1 cup of your favorite chocolate chips or chunks!
Recipe tips
- Mixing: Don’t overmix the batter once the wet and dry ingredients have been combined. Only stir until no more dry flour is visible, or else the bread may come out dense.
- Baking time and pan: The baking time will vary depending on the type of pan you use and your exact oven. I highly recommend using a metal pan for quick breads, glass pans bake differently. Even metal pans vary – when I use my cast iron pan (like I did for the photos) I will have to turn down the heat a little at some point, else the sides of the bread burn. The recipe instructions are written for a standard metal loaf pan. If you use and love a different pan and know what tweaks you have to make to make it work – feel free to do so!
- Cooling: I highly recommend waiting for the bread to cool completely before slicing it, for the best taste and texture.
- Storage: Store the cooled bread loosely covered on the counter at normal room temperature for up to 3 days. (Store bread wrapped in fridge if indoor temperature is hot/humid to prevent any spoiling!)
- Freezer: Wrap cooled bread well in plastic wrap and then in aluminium foil. Label with name and use-by date, then freeze for up to 3 months. Defrost on counter until no longer frozen in the middle. Serve at room temperature.