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Double Chocolate Zucchini Bread

Double chocolate zucchini bread that stays moist and rich thanks to squeezed fresh zucchini and cocoa powder. Baked as a tender loaf with chocolate chips, it’s dessert-like but works great for breakfast or snack time.
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Prep Time 20 minutes
Cook Time 1 hour
rest 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 2 cup zucchini Grated and squeezed of excess moisture.
  • 1.75 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 eggs Large eggs.
  • 0.5 cup vegetable oil
  • 0.5 cup sour cream
  • 0.75 cup brown sugar
  • 0.5 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
Topping
  • 0.33 cup chocolate chips For sprinkling on top.
  • 1 tbsp mini chocolate chips For extra chocolate crunch on top.

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Prep
  1. Preheat the oven to 350°F (175°C). Set out a 9×5-inch loaf pan.
  2. Grease the loaf pan and line it with parchment paper. Leave a little overhang for easier removal.
  3. Squeeze excess moisture from the grated zucchini. This helps the loaf stay tender and not watery.
Mix dry and wet
  1. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Mix until the cocoa and leaveners are evenly distributed.
  2. Whisk together the eggs, vegetable oil, sour cream, brown sugar, granulated sugar, and vanilla extract in a separate bowl. Whisk until smooth and glossy.
Combine batter
  1. Stir the zucchini into the wet ingredients. Fold it in so every bit is coated.
  2. Add the dry ingredients to the wet ingredients and mix until just combined. Stop as soon as no dry streaks remain.
  3. Fold in 1 cup semi-sweet chocolate chips. Distribute them evenly without overmixing.
Bake
  1. Pour the batter into the prepared loaf pan. Level the top with a gentle tap on the counter.
  2. Sprinkle the remaining chocolate chips on top. Add mini chocolate chips for a layered chocolate finish.
  3. Bake at 350°F (175°C) for 55–65 minutes, until a toothpick comes out with a few moist crumbs. If the top browns too quickly, loosely cover with foil after 35 minutes.
Cool and serve
  1. Cool the loaf for 15 minutes before removing it from the pan. This firms the crumb for clean slicing.
  2. Slice and serve. Keep leftovers wrapped to maintain moisture.

Notes

Pro tip: squeeze zucchini firmly (but don’t grind it) so the loaf bakes with a tender crumb instead of steaming. Store covered at room temperature for 2 days or refrigerate for up to 5 days; freeze slices for up to 2 months. For a dairy swap, use plain Greek yogurt in place of sour cream for similar tang and moisture.