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Chocolate Zucchini Bread

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This Chocolate Zucchini Bread features both cocoa powder and chocolate chips for an extra chocolatey and moist zucchini bread recipe. Quick and easy to make too!

The Best Chocolate Zucchini Bread

This Chocolate Zucchini Bread is a twist on my favorite zucchini bread recipe and it’s one that’s going to be made on repeat all summer while there’s an abundance of zucchini from the garden. In fact, I can already foresee myself making extra to freeze for winter. It’s THAT good!

Since we’re working with cocoa powder and chocolate chips, this is technically a DOUBLE chocolate zucchini bread and it’s definitely one for the chocolate lovers out there! Even though it’s sweet, you can absolutely get away with enjoying it for breakfast or as a snack.

Slices of chocolate zucchini bread stacked on each other

Why This Recipe Is The Best

What makes this double chocolate zucchini bread recipe so great? Here are a few of my favorite things about this recipe.

  • It’s LOADED with chocolate, with both cocoa powder and chocolate chips.
  • Stays moist for days. The sour cream keeps the texture soft and moist for days (though it won’t last that long!)
  • Light and fluffy texture. Unlike many other sweet breads, this one has a light and fluffy, not dense, texture.
  • You can sneak in your veggies. This may not be the healthiest serving of veggies but you can’t say the zucchini doesn’t at least give some nutritional value!

Bread Ingredients

Here are the main ingredients you’ll need for this delightful chocolate bread. See the recipe card for the amounts.

  • Zucchini – Depending on the size of your zucchini, you’ll need 1 to 2 for this recipe.
  • Vegetable oil – Keeps the bread nice and moist.
  • Eggs
  • Vanilla extract – Use pure vanilla if possible.
  • Sour cream – Also why the bread is so moist.
  • Natural cocoa powder – Use a natural unsweetened cocoa powder, such as Hershey’s.
  • Baking soda & baking powder – Create the rise in the bread.
  • Semi-sweet chocolate chips – Don’t skip the chocolate chips, it gives these the extra gooey chocolate flavor you love.
  • Flour & sugar – Staples you can’t bake sweet bread without!
Chocolate zucchini bread ingredients

How to Make Chocolate Zucchini Bread

Here are the few steps you’ll need to make this easy chocolate zucchini bread.

Step 1: Grate the Zucchini

Grate the zucchini (skin on) then squeeze out any excess moisture with a paper towel. Fluff with a fork.

Step 2: Combine the Wet Ingredients

Beat the eggs, oil, sour cream, and vanilla extract until well combined. Beat in the sugar.

Step 3: Add the Dry Ingredients

Whisk the dry ingredients a mixing bowl. Beat into the bowl with the batter until just combined.

Step 4: Add the Chocolate and Zucchini

Fold in the chocolate chips and zucchini with a spatula.

Step 5: Bake

Transfer the batter to a greased pan. Sprinkle more chocolate chips on top. Bake for 50 to 55 minutes and then cool for an hour before slicing.

Chocolate zucchini bread batter in a loaf pan

Pro Tip: Always Remove Moisture from the Zucchini

One key to making the best zucchini bread is to always squeeze out the extra water. This helps to prevent a gummy or soggy bread. The sour cream in this recipe helps keep it extra moist but that means it’s doubly important to remove extra moisture from the zucchini.

Serving Suggestions

The best way to enjoy this chocolate chip zucchini bread is when it’s still warm from the oven. The chocolate chips are still melty and it’s just soft and delicious. That said, I also love zucchini bread when it’s cooled completely and the next day when it’s a bit denser. Basically, this bread is always good!

I usually just enjoy a slice with coffee or milk but if you want to make this feel like dessert, enjoy with a scoop of vanilla ice cream.

Storage & Freezing

Keep your chocolate zucchini bread stored in an airtight container (like a Ziploc bag) on the counter for 3 days or so.

If you’d like to freeze it, allow it to cool completely. Then wrap in plastic wrap followed by aluminum foil. I usually also put it in a freezer Ziploc for good measure. Freeze for 2 to 3 months then thaw on the counter and store in an airtight container. You can also freeze individual slices for grab-and-go snacks. Wrap the cooled slices in plastic and then freeze in a Ziploc bag.

Overhead view of two slices of chocolate zucchini bread

More Bread Recipes:

A loaf of chocolate zucchini bread with some pieces sliced

Chocolate Zucchini Bread

  • Author: Beyond Frosting
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 slices


This Chocolate Zucchini Bread features both cocoa powder and chocolate chips for an extra chocolatey and moist zucchini bread recipe. Quick and easy to make too!


  • 1 ½ cups grated zucchini (2 small or 1 medium zucchini)
  • ½ cup (118ml) vegetable oil
  • 2 large eggs
  • 2 teaspoons (10ml) pure vanilla extract
  • ¼ cup (48g) sour cream
  • 1 cup (190g) granulated sugar
  • 1 cup (140g) all-purpose flour
  • ½ cup (40g) natural unsweetened cocoa powder
  • 1 teaspoon (5g) ground cinnamon
  • 1 teaspoon (4g) baking soda
  • 1 ¼ teaspoon (5) baking powder
  • 1 teaspoon (5g) salt
  • ½ cup (112g) semi-sweet chocolate chips (plus additional for garnish)


  1. Preheat the oven to 350°F. Generously grease a 9-inch loaf pan and line with parchment paper. Set aside.
  2. Using the large cheese grater, grate the zucchini with the skin on. Use a paper towel to squeeze out extra water from the zucchini and fluff with a fork.
  3. In a large mixing bowl, combine the eggs, oil, sour cream, and vanilla extract. Beat all the ingredients together until well combined. Add the sugar and beat until incorporated.
  4. Combine the remaining dry ingredients in a large mixing bowl and whisk to combine. Add the dry ingredients to the bowl and beat just until it starts to combine.
  5. Fold in the chocolate chips and zucchini using a spatula and finish mixing the batter by hand. Pour the batter into the prepared pan. Sprinkle a few extra chocolate chips on top.
  6. Bake at 350°F for 50-55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for at least 1 hour before slicing.


Storing: Keep stored in an airtight container on the counter for 3 days.

Freezing: Allow it to cool completely. Then wrap in plastic wrap followed by aluminum foil. I usually also put it in a freezer Ziploc for added freezer-burn protection. 

Nutrition Information:
1 Slice
26.6 g
379.2 mg
16.6 g
40.6 g
2.9 g
4.6 g
39.2 mg
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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2 Responses
  1. Sue

    This was so delicious. I substituted mayo for the sour cream and used olive oil (I usually use vegetable oil but didn’t have any in the cupboard). Highly recommend this recipe. Super chocolate tasting.

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