Chocolate Zucchini Bread 4.5 ★

1 h 15 min | easy | vegetarian

Sliced chocolate zucchini bread loaf on a white platter, showing a dark, moist crumb with chocolate chips; whole and halved zucchini and chunks of chocolate are blurred in the background.

Published Sep 4, 2025

Prep Time	Cook Time	Total Time
20 min	55 min	1 h 15 min

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Introduction

This chocolate zucchini bread bakes up ultra moist, rich, and fudgy, with just a hint of warm cinnamon spice.

The finely shredded zucchini melts right into the batter, adding incredible tenderness without making the bread taste like veggies.

It is perfect for breakfast, afternoon coffee, or an easy make-ahead dessert that feels a little bit indulgent.

Three thick slices of dark, glossy chocolate zucchini bread stacked on a white plate, showing a moist crumb with melted chocolate pockets; a whole loaf, zucchini, and a bottle of milk are blurred in the background.

How to Make Chocolate Zucchini Bread

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Preheat oven and prepare the pan

Preheat the oven to 350°F and place a rack in the center.
Grease a 9x5 inch loaf pan, then line it with a parchment sling for easy removal.
Prep the zucchini

Finely shred the zucchini on the small holes of a box grater.
Measure 1½ cups lightly packed, then wrap the shreds in a clean kitchen towel.
Squeeze firmly over the sink until the zucchini stops dripping and feels damp but not soggy.

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Mix the dry ingredients

In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
Break up any cocoa lumps with the whisk so the batter blends smoothly later.
Whisk together the wet ingredients

In a large bowl whisk the vegetable oil, granulated sugar, and brown sugar until slightly thick and glossy.
Whisk in the eggs one at a time, then whisk in the vanilla until smooth.
Whisk in the sour cream until the mixture looks creamy and fully combined.
Add the zucchini

Stir the shredded, well-squeezed zucchini into the wet mixture until it is evenly distributed.

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Combine wet and dry mixtures

Add the dry ingredients to the wet bowl and gently fold with a spatula just until no dry streaks remain.
Fold in the chocolate chips, reserving a small handful for the top if you like.
Scrape the batter into the prepared pan and smooth the top with the spatula.
Bake the zucchini bread

Sprinkle the reserved chocolate chips over the top for a pretty, extra-chocolatey crust.
Bake for 50 to 60 minutes, depending on your oven.
The bread is done when a toothpick in the center comes out with a few moist crumbs but no wet batter.
Cool, slice, and serve

Cool the bread in the pan on a wire rack for about 15 minutes.
Use the parchment sling to lift the loaf out of the pan, then cool completely on the rack.
Slice with a sharp serrated knife and enjoy plain or with a little softened butter.

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Sliced chocolate zucchini bread on a white platter, showing a moist dark crumb with melted chocolate chips; a partially cut loaf sits behind with zucchini halves, a mug of coffee, and chocolate squares on a white wooden table.

Substitutions

Sour cream -> plain Greek yogurt (or thick coconut yogurt): Use an equal amount of full-fat Greek yogurt for a slightly tangier loaf with the same tender, moist crumb. If you are dairy-free, thick plain coconut yogurt works nicely too and adds a very gentle coconut note.
Vegetable oil -> melted coconut oil: Swap the vegetable oil for refined melted coconut oil to add subtle richness without a strong coconut flavor. Make sure it is cooled so it does not scramble the eggs and the batter stays silky smooth.
Semi-sweet chocolate chips -> dark chocolate chunks or chips: Use dark chocolate chunks for a less sweet, more intense chocolate flavor that balances the mild sweetness of the bread. Chopped bar chocolate also melts into little pockets, almost like fudgy streaks in every slice.

Top-down view of a whole loaf of chocolate zucchini bread on a white rectangular platter, showing a glossy, domed top with a deep crack down the center on a light wood surface.

Tips

Measure zucchini after shredding and squeezing: Always shred, squeeze, then measure the zucchini so you do not overload the batter with extra moisture.
Do not overmix the batter: Once you add the dry ingredients, gently fold just until combined to keep the crumb soft and prevent a tough loaf.
Check doneness in several spots: Because of the chocolate chips, test with a toothpick in the center and slightly off center to avoid melted spots.
Use room-temperature ingredients: Bring eggs and sour cream to room temperature so they blend smoothly and give better rise in the oven.
Try mini loaves or muffins: Divide the batter into greased mini loaf pans or a muffin tin and bake for a shorter time. Start checking around 18 minutes for muffins and about 25 minutes for mini loaves.

Nutrition Facts ^*

Energy	404	kcal
Protein	7	g
Total Fat	22	g
Carbohydrates	53	g
Dietary Fiber	4	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my chocolate zucchini bread sink in the middle?: Usually the center sinks when the bread is underbaked or the batter was overmixed. Make sure your oven is fully preheated and bake until the toothpick shows just a few moist crumbs. Do not open the oven door in the first 30 minutes.
How should I store this chocolate zucchini bread?: Let the bread cool completely, then wrap it tightly in plastic or store it in an airtight container. It keeps at room temperature for about three days, or up to a week in the fridge. For the best texture, bring chilled slices back to room temperature before serving.
Can I freeze chocolate zucchini bread?: Yes, this bread freezes very well for quick breakfasts and snacks. Wrap the whole cooled loaf in plastic, then foil, and freeze for up to three months. You can also freeze individual slices separated with parchment for easy single portions.
Can I make this recipe less sweet?: You can reduce each sugar by two tablespoons without harming the structure or texture. For an even less sweet loaf, cut the chocolate chips to half a cup and use dark chocolate.
Do I need to peel the zucchini first?: No, there is no need to peel it because the skin is very tender and almost disappears in the batter. Just wash and dry the zucchini well before shredding.

Serving Suggestions

This chocolate zucchini bread is lovely with a cup of coffee, an afternoon tea break, or a late-night treat.

For dessert, warm slices slightly and finish with whipped cream, vanilla ice cream, or a drizzle of chocolate sauce for extra indulgence.

You can also sprinkle chopped toasted walnuts or pecans over the batter before baking for a crunchy, nutty top crust.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 4.5 ★ (out of 5) based on 4 reviews.

Post your review and pictures below! ⬇︎

Cindy Roberts, Essex: Not sure what everyone was so impressed with. I made this and it was really dry. Maybe I just didn't add enough zucchini but still I had to put butter on my slice to eat it. To be fair I did not try it warm. — 4 ★

Eunice: It sounds like it came out drier than intended. Next time, lightly pack the zucchini and spoon the flour into the cup. It also tends to taste softer when slightly warm.
ws6547, San Francisco, CA: I made this bread for work and it was gone fast. — 5 ★

Eunice: Love hearing that!
ec7099: I made this and it came out great, the zucchini totally disappears! Next time I’ll cut the chocolate chips down to 3/4 cup since it was a tad rich for us — 4 ★

Eunice: Love hearing it baked up moist and chocolatey for you!
Talisha: Made this for my mom's birthday party, big success! Nobody guessed the zucchini haha — 5 ★

Eunice: Glad it was a hit for your mom’s birthday, Talisha!