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Chocolate Zucchini Bread

Chocolate zucchini bread that bakes into a fudgy, deeply chocolatey quick loaf with melty chocolate chips throughout. Grated zucchini adds moisture without making the slice taste like vegetables.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Wet ingredients
  • 1 cup granulated sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.5 cup sour cream or Greek yogurt
  • 1 tsp vanilla extract
Zucchini and chocolate
  • 1.5 cup zucchini, grated and squeezed dry
  • 1 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan to prevent sticking.
  2. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt together until the color and leaveners are evenly distributed.
Mix the batter
  1. Beat granulated sugar, eggs, vegetable oil, sour cream or Greek yogurt, and vanilla extract until smooth and glossy.
  2. Stir in the grated and squeezed-dry zucchini until evenly dispersed through the batter.
  3. Fold the dry ingredients into the wet ingredients just until combined, keeping the batter from overmixing.
  4. Fold in the semi-sweet chocolate chips so they’re scattered through the batter rather than clumped.
Bake and cool
  1. Pour the batter into the prepared loaf pan and bake for 55–65 minutes, until a toothpick comes out with a few moist crumbs.
  2. Cool the loaf for 15 minutes before slicing so the interior sets into a fudgy crumb.
  3. Dust with powdered sugar if desired before serving.

Notes

For the moist, fudgy texture, squeeze the zucchini very dry before adding it, and stop mixing as soon as the dry streaks disappear. Store wrapped at room temperature for up to 2 days or refrigerated for up to 5 days; freeze slices up to 2 months. For a dairy-light swap, use Greek yogurt but keep it full-fat for the same tender, chocolatey crumb.