Why You’ll Love This Recipe

Chocolate Zucchini Bread is a moist, rich, and chocolaty quick bread that sneaks in a healthy dose of vegetables without sacrificing flavor. The zucchini adds incredible moisture while melting seamlessly into the batter, making it nearly undetectable. Perfect for breakfast, dessert, or a snack, this bread satisfies your chocolate cravings while being just a bit more wholesome.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourunsweetened cocoa powderbaking sodaeggsgranulated sugarsour creamvegetable oilvanilla extractgrated zucchinichocolate chips (optional)salt

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In a separate bowl, beat the eggs, sugar, sour cream, oil, and vanilla extract until smooth.

Stir the grated zucchini into the wet mixture.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in chocolate chips if using.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 1 loaf (about 10 slices).
Preparation time: 15 minutes
Baking time: 50-60 minutes
Cooling time: 20 minutes
Total time: 1 hour 25 minutes

Variations

Use whole wheat flour for a more wholesome version.

Add chopped walnuts or pecans for a nutty crunch.

Replace sour cream with Greek yogurt for extra protein.

Sprinkle extra chocolate chips on top before baking for a richer finish.

Make mini loaves or muffins to suit individual servings.

storage/reheating

Store Chocolate Zucchini Bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 7 days or freeze for up to 3 months.
To reheat, microwave slices for 10–15 seconds or warm in a toaster oven.

FAQs

Why use zucchini in bread?

Zucchini adds moisture and softness without altering the flavor, making the bread tender and rich.

Can I taste the zucchini?

No, the zucchini blends in and is virtually undetectable in flavor and texture.

Do I need to peel the zucchini?

No, just wash and grate—no peeling needed.

Can I make this gluten-free?

Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Can I use applesauce instead of oil?

Yes, substitute half or all of the oil with unsweetened applesauce for a lighter version.

Can I double the recipe?

Yes, it doubles well—just use two loaf pans and adjust the baking time slightly.

What type of cocoa should I use?

Unsweetened natural or Dutch-processed cocoa both work well.

How do I prevent soggy bread?

Squeeze out excess moisture from the grated zucchini with a clean towel before adding to the batter.

Can I make this dairy-free?

Yes, use a plant-based yogurt or sour cream alternative and dairy-free chocolate chips.

Is this bread kid-friendly?

Absolutely—kids won’t even realize they’re eating vegetables!

Conclusion

Chocolate Zucchini Bread is the perfect combination of indulgent chocolate flavor and moist, tender texture with a hidden veggie bonus. It’s an ideal treat for any time of day and a great way to use up extra zucchini. Whether you serve it warm with a spread of butter or enjoy it as-is, this recipe is sure to become a staple in your baking routine.