If you ask me, chocolate zucchini bread is one of those recipes that just makes sense. This cozy, chocolatey quick bread blends garden-fresh zucchini with rich cocoa and melty chocolate chips, while sour cream keeps every slice incredibly soft and moist. The zucchini practically disappears into the batter—leaving behind tiny green flecks and all its natural moisture—creating a texture that’s tender, fudgy, and irresistibly good.
The double chocolate combination of cocoa powder plus chocolate chips brings a deep, brownie-like flavor, and the sour cream adds just the right touch of tang to balance the sweetness. It’s the perfect anytime treat, ideal for breakfast, snack time, or dessert, and a wonderful way to use up extra zucchini from the garden.
Why You’ll Love This Chocolate Zucchini Bread
Sneaky veggies: A delicious way to use garden zucchini—and picky eaters will never guess it’s inside.
Unbelievably moist: Sour cream and zucchini keep this bread tender for days. No dry chocolate bread here!
Simple ingredients: Mostly pantry staples, and many can be easily swapped if needed.
Double chocolate: Chocolate chips + cocoa powder = rich, decadent flavor in every bite.
What Kind of Zucchini Should You Use?
For best results, choose medium-sized zucchini. They’re less watery and have fewer seeds than large ones. Fresh, firm zucchini from your garden or grocery store are perfect.
No need to peel— the skin is soft, adds color, and blends right into the batter.
After grating, lightly pat the zucchini with paper towels. Don’t squeeze it completely dry—you want some of that natural moisture to keep the bread soft and tender.
Easy Ingredient Substitutions
This recipe is flexible and works well with simple swaps:
- Flour: Substitute whole wheat flour for a nuttier flavor (bread will be slightly denser). Use a 1:1 gluten-free blend for GF needs.
- Cocoa powder: Natural or Dutch-process both work.
- Sour cream: Swap with Greek yogurt (1:1).
- Oil: Use vegetable, canola, coconut oil, or melted butter.
- Sugar: Use all white or all brown sugar if needed.
- Chocolate chips: Use milk, dark, white chocolate, chopped chocolate bars, or cacao nibs.
- Zucchini: Yellow squash can be used but may slightly change the color.
Mistakes to Avoid
✔ Don’t skip draining the zucchini: Excess water leads to dense, gummy bread.
✔ Don’t overmix the batter: It will make the bread tough—mix just until combined.
✔ Toss chocolate chips in flour: Keeps them from sinking to the bottom.
✔ Let the bread cool fully: At least 1 hour. Cutting too soon creates gummy slices.
Serving Suggestions
This chocolate zucchini bread is delicious on its own, but you can elevate it:
- Spread with butter or cream cheese for breakfast
- Pair with coffee, hot chocolate, or a cold glass of milk
- Warm a slice and add vanilla ice cream
- Serve with berries and a dollop of whipped cream for a light dessert
Storage Instructions
Room temperature: Keep tightly wrapped for up to 3 days.
Refrigerator: Store for up to 1 week.
Freezer: Slice, wrap individually, and freeze up to 3 months.
To enjoy: Thaw and warm in the microwave for 15–20 seconds for melty chocolate goodness.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, room temperature
- ¼ cup vegetable (or canola/coconut) oil
- ⅓ cup sour cream (or Greek yogurt)
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated zucchini (tightly packed)
- 1 cup semi-sweet chocolate chips, divided
How to Make Chocolate Zucchini Bread
Step 1: Prep the Pan
Preheat oven to 325°F (163°C).
Grease a 9×5-inch loaf pan and line with parchment for easy removal.
Step 2: Mix Dry Ingredients
Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
Step 3: Combine Wet Ingredients
In a large bowl, beat the eggs, oil, sour cream, sugars, and vanilla until smooth.
Step 4: Add Dry Ingredients
Stir in the dry mixture gently—do not overmix.
Fold in the grated zucchini and ¾ cup chocolate chips.
Step 5: Bake
Pour into the loaf pan and smooth the top.
Sprinkle with the remaining ¼ cup chocolate chips.
Bake for 55–65 minutes, until a toothpick comes out mostly clean (melty chocolate is fine).
Cover loosely with foil if the top browns too quickly.
Step 6: Cool
Cool in the pan for 15 minutes, then transfer to a rack to cool completely before slicing.
Chocolate Zucchini Bread with Sour Cream
A moist, tender, double-chocolate zucchini bread that’s rich, fudgy, and foolproof—perfect for breakfast, dessert, or anytime cravings.
Prep Time: 15–20 minutes
Cook Time: 55–65 minutes
Total Time: 70–85 minutes
Difficulty: Medium
Calories (full loaf): 1800–2000