This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
🍫 Moist, rich, and loaded with chocolate chips – this Double Chocolate Zucchini Bread is the perfect way to use up summer zucchini! Easy and delicious!
Pin this now to find it later
Pin ItChocolate Zucchini Bread
Looking for a rich and moist treat that sneaks in some veggies? This chocolate zucchini bread is packed with cocoa and chocolate chips for the perfect balance of sweetness and texture. It’s the kind of zucchini chocolate chip bread that wins over even the pickiest eaters. This chocolate chip zucchini bread recipe is guaranteed to satisfy every craving.
This easy chocolate zucchini bread recipe is a great way to use up fresh garden zucchini and turn it into something special. It’s freezer-friendly, kid-approved, and great for breakfast, snacks, or dessert.
If you’re searching for the ultimate chocolate chip zucchini bread recipe, this one checks all the boxes. Rich, moist, and packed with flavor, this double chocolate zucchini bread is a tried-and-true favorite your whole family will love.
⭐ Why You’ll Love This Recipe
- Moist, rich, and full of chocolate flavor
- Great way to use up extra zucchini
- Easy to make in one bowl
- Doubles as a loaf or muffins
- Freezer-friendly for make-ahead snacking
🛒 Ingredients & Substitutions
- all-purpose flour
- unsweetened cocoa powder
- baking soda
- espresso powder – optional but enhances chocolate flavor
- baking powder
- salt
- granulated sugar
- butter, softened – substitute with margarine if needed
- eggs
- vanilla extract
- sour cream – substitute with plain Greek yogurt
- zucchini, grated – no substitute recommended
- semi-sweet chocolate chips – substitute with milk, dark, or white chips
✨ Variations
- Add chopped walnuts or pecans for crunch
- Stir in shredded coconut or dried cherries
- Swap half the chocolate chips with white chocolate or peanut butter chips
- Use the batter to make mini loaves or muffins
Would you like to save this?
We'll email this post to you, so you can come back to it later!
🔥 Tips
- Lightly blot zucchini with a paper towel, but keep some moisture
- Don’t overmix the batter once you add the dry ingredients
- Test doneness with a toothpick inserted into the center
- Let the loaf cool completely before slicing for clean cuts
❓ FAQs
Yes, but thaw it completely and drain off any excess liquid. Lightly blot with a paper towel before using.
No, the peel is soft and blends into the bread. Plus, it adds extra color and nutrients.
Yes, you can substitute a 1:1 gluten-free all-purpose flour blend. Results may vary slightly depending on the brand.
This usually happens if it’s underbaked or if the batter was overmixed. Always check doneness with a toothpick before removing it from the oven.
Yes, you can reduce it slightly without affecting the texture too much. Try cutting back by 1/4 cup if needed.
🍽️ Other Recipes You May Enjoy
Double Chocolate Zucchini Bread
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Equipment
- 9×5-inch loaf pan
- mixing bowl (medium and large)
- hand mixer or stand mixer
- box grater or food processor
Ingredients
- 1-1/2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon espresso powder, optional
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1-1/2 cups grated zucchini, lightly dried but still damp
- 1 cup semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, espresso powder, baking powder, and salt. Set aside.
- In a large bowl, cream sugar and softened butter until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Add dry ingredients alternately with sour cream, mixing just until combined.
- Fold in zucchini and 3/4 cup of the chocolate chips.
- Pour batter into the prepared pan and smooth the top. Sprinkle remaining 1/4 cup chocolate chips over the top.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: drizzle melted chocolate or sprinkle extra chocolate chips over the cooled loaf.
- Slice and serve.
Notes
🥡 STORAGE
- Store at room temperature in an airtight container for up to 3 days.
- Keep in the refrigerator for up to 1 week.
- Freeze wrapped in plastic and foil for up to 2 months.
♨️ REHEATING
- Microwave individual slices for 10-15 seconds.
- Reheat in the oven at 300°F for 5-8 minutes, wrapped in foil.
- Air fry slices at 300°F for 2-3 minutes.
❄️ FREEZING
- Wrap cooled loaf or slices tightly in plastic wrap and foil.
- Store in a freezer-safe bag or container for up to 2 months.
- Thaw at room temperature or overnight in the fridge.
💡 TIPS FOR BEST RESULTS
- Lightly blot zucchini with paper towels, but leave it a bit damp.
- Use fresh zucchini for the best flavor and texture.
- Espresso powder boosts chocolate flavor without tasting like coffee.
🍳 ALTERNATE COOKING METHODS
- Muffins: Spoon into lined muffin tins and bake at 350°F for 18-20 minutes.
- Mini loaves: Adjust baking time to 25-30 minutes, depending on size.
♻️ LEFTOVERS
- Store slices in the fridge and warm before serving.
- Freeze extras to enjoy later as a quick snack or treat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
