This rich and moist chocolate zucchini bread is loaded with chocolate chips and the perfect way to sneak in a serving of veggies. A deliciously fudgy treat!
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Chocolate Chocolate Chip Zucchini Bread
If you’ve made my classic zucchini bread, you know how easy, delicious and perfect it is for summer when zucchini is everywhere! You’d never guess it’s packed with shredded zucchini, because it bakes up soft, moist, and full of flavor.
I’ve taken that idea and turned it into a chocolate lover’s dream. This double chocolate zucchini bread is like a mashup of my chocolate zucchini brownies and chocolate banana bread with extra rich cocoa flavor and melty chocolate chips in every bite.
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Flour and cocoa powder: This combo gives the bread structure and that rich chocolate flavor. Make sure to use unsweetened cocoa powder for best results.
- Baking soda and salt: Helps the bread rise and brings out the chocolate flavor. I like using fine sea salt, but table salt works too.
- Eggs: Let them come to room temperature so they mix in smoothly and help create a tender crumb.
- Oil and sour cream: Oil keeps the bread soft and moist, while sour cream (or Greek yogurt) adds a little tang and extra richness.
- Granulated and brown sugar: Brown sugar adds moisture and a hint of caramel flavor while white sugar adds sweet taste for the perfect balance.
- Vanilla extract: Just a splash brings all the flavors together.
- Zucchini: Use finely shredded zucchini and pack it in tight. No need to peel as it melts right into the bread and keeps it super moist without tasting like veggies.
- Chocolate chips: These turn it into double chocolate zucchini bread! Stir some into the batter and sprinkle more on top before baking for melty chocolate in every bite.
How to Make Chocolate Zucchini Bread
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps remove any lumps.
In a separate larger bowl, mix the eggs, oil, sour cream, sugar, brown sugar, and vanilla. Use an electric hand mixer to beat until smooth.
Add the dry ingredients to the wet and mix until just combined. Do not overmix! Fold in the zucchini and just 3/4 of the chocolate chips (saving the rest for the top) until just combined.
Pour the batter into a greased loaf pan, then sprinkle the remaining chocolate chips over the top. Bake at 325°F for 55–65 minutes, or until a toothpick comes out clean. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Double Chocolate Zucchini Bread Tips
- Line your pan for easy removal: Grease the loaf pan and line it with parchment paper, leaving a slight overhang on the sides. This makes it easy to lift the bread out without sticking.
- Shred the zucchini finely: A box grater works great if you don’t have a food processor. Finely shredded zucchini blends into the batter and keeps the bread extra moist.
- Mix gently: Stir just until the ingredients are combined. Overmixing can make the bread dense instead of soft and tender.
- Prevent over-browning: If the top starts to brown too quickly before the center is done, loosely cover it with foil for the rest of the baking time.
- Freeze a second loaf: Chocolate zucchini bread recipe freezes beautifully! Wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer bag. It keeps well for up to 1 month then just thaw and enjoy.
Other zucchini recipes we love include these zucchini muffins, zucchini chocolate chip muffins and banana zucchini muffins!
More Quick Bread Recipes
Chocolate Chocolate Chip Zucchini Bread
Video
Equipment
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt or table salt
- 2 large eggs , at room temperature
- ¼ cup vegetable oil , canola, or melted coconut oil
- ⅓ cup sour cream , or Greek yogurt
- ¼ cup granulated sugar
- ½ cup light brown sugar , packed
- 1 teaspoon vanilla extract
- 1 ½ cups finely shredded zucchini , packed
- 1 cup semi-sweet chocolate chips , divided
Instructions
- Preheat oven to 325°F. Grease a 9×5-inch loaf pan and line with parchment paper.
- Dry ingredients. In a medium bowl, whisk together 1 cup flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Wet ingredients. In a large bowl, mix 2 eggs, 1/4 cup oil, 1/3 cup sour cream, 1/4 cup sugar, 1/2 cup brown sugar, and 1 teaspoon vanilla with an electric mixer until smooth.
- Add shredded zucchini and chocolate chips. Stir the dry ingredients into the wet ingredients, being careful not to overmix. Fold in 1 1/2 cups zucchini and 3/4 cup chocolate chips until just combined.
- Pour batter into the loaf pan. Sprinkle the remaining 1/4 cup chocolate chips over the top. Bake 55 to 65 minutes, or until a toothpick inserted in the center comes out mostly clean (melted chocolate chips are ok). You want the bread to be lightly browned. If it is browning too fast, cover lightly with foil.
- Remove from the oven and set on a wire cooling rack. Let cool in the pan 15 minutes before removing from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Recipe FAQs
The best way to tell if your zucchini bread is done is to stick a toothpick into the middle of the bread. If it comes out clean, it’s finished baking. If the wet dough is on it, let it bake for another 10 minutes and then recheck it.
This is a personal preference. Some people don’t like the texture of zucchini peel, even though it softens as it bakes. I prefer to keep the peel on since it’s where so many of the nutrients come from, plus it’s barely noticeable!
Adding too much liquid and not hitting the right oven temperature are the primary culprits behind wet zucchini bread.
Wrap the bread in plastic wrap or add to an airtight container and store at room temperature up to 4 days. You can also freeze the bread! Cool completely then wrap in plastic wrap and store in a freezer safe bag up to 1 month.
Dynna
I made this recipe today & it is fabulous. I did use 70% dark chocolate chips, Hershey Special Dark cocoa. I also added about a tablespoon of espresso powder to enhance all that chocolate. I would definitely make this again.
I Heart Naptime
That sounds delicious! I am so glad that you loved it!
Natasha
I cannot wait to make this bread again! I can’t believe that it’s healthy and so good at the same time. Thank you or another awesome recipe!
April
Oh my goodness, how good is this??? Perfectly sweet and chocolaty, I can’t wait to make it again!
Kristyn
This is one of the best breads!! The zucchini makes it so moist & the more chocolate, the better!! It’s always gone so fast!