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Cropped square image of sliced double chocolate zucchini bread showing gooey chocolate chips inside.
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Double Chocolate Zucchini Bread

Rich and moist, this Double Chocolate Zucchini Bread is loaded with cocoa, chocolate chips, and zucchini for the ultimate chocolatey treat.
Prep Time20 minutes
Cook Time1 hour
Additional Time1 hour
Total Time2 hours 20 minutes
Course: Bread, Breakfast, Dessert, Snack
Cuisine: American
Servings: 12
Author: Jamie Sherman

Equipment

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 9x5-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

Serving: 1slice | Calories: 317kcal | Carbohydrates: 40g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 284mg | Potassium: 225mg | Fiber: 3g | Sugar: 23g | Vitamin A: 374IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg
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