Dessert

Chocolate Zucchini Bread Recipe

ByThomas Greene January 25, 2026January 25, 2026

Introduction

This Chocolate Zucchini Bread is a moist and delicious treat that cleverly incorporates zucchini for added moisture and nutrition without overpowering the rich chocolate flavor. It’s perfect for breakfast, snacks, or dessert and is sure to satisfy your chocolate cravings while sneaking in some veggies.

The image shows a close-up of three slices of rich chocolate cake stacked on a light wooden surface. The texture is moist and dense, with the top crust being slightly crumbly and lighter brown with some sugar sprinkled on top, giving a crunchy appearance. The inside is dark brown and glossy, showing a gooey and fudgy texture with tiny crumb details visible. The slices are thick and uneven, with some crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 teaspoon cinnamon
¾ teaspoon baking soda
¼ teaspoon salt
3 tablespoons unsweetened cocoa powder
½ cup sugar
¼ cup brown sugar
¼ cup canola oil
2 eggs
1 teaspoon vanilla
¼ cup sour cream
1 ½ cups grated and strained zucchini
½ cup mini chocolate chips
2 tablespoons brown sugar
2 tablespoons granulated sugar
½ teaspoon cinnamon

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Spray a large 9-inch bread pan with non-stick cooking spray and set it aside.
Step 2: In a small bowl, mix together the 2 tablespoons brown sugar, 2 tablespoons granulated sugar, and ½ teaspoon cinnamon. Set this topping mixture aside.
Step 3: In another bowl, whisk together the flour, 1 teaspoon cinnamon, baking soda, salt, and cocoa powder until well combined. Set this dry mixture aside.
Step 4: Using a mixer, beat together the ½ cup sugar, ¼ cup brown sugar, canola oil, and eggs for 1 to 2 minutes until the mixture is slightly fluffy. Then add vanilla and sour cream, mixing to combine.
Step 5: Fold the grated and strained zucchini into the wet mixture. Gradually add the flour mixture and stir gently until combined. Finally, fold in the mini chocolate chips.
Step 6: Pour the batter into the prepared bread pan. Sprinkle the topping mixture evenly over the batter.
Step 7: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Oven temperatures vary, so begin checking around 50 minutes.
Step 8: Allow the bread to cool for 5 to 10 minutes before removing it from the pan. Serve warm or at room temperature.

Tips & Variations

Make sure to squeeze out excess moisture from the grated zucchini to prevent the bread from becoming soggy.
For a nuttier flavor, add a handful of chopped walnuts or pecans to the batter along with the chocolate chips.
If you prefer a less sweet topping, reduce the sugar in the topping mixture or omit it entirely.
Using sour cream adds moisture and tenderness, but you can substitute with Greek yogurt if desired.

Storage

Store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze slices in a freezer-safe bag for up to 3 months. To reheat, warm individual slices in the microwave for 15-20 seconds or toast them lightly.

How to Serve

A close-up image of a dark brown chocolate loaf cake with a slightly cracked and textured top layer, showing a rich and moist crumb underneath. The surface has a rough texture with small chocolate chips embedded, blending into the dense cake. The loaf is square-shaped with sharp edges and a firm crust, placed directly on a white marbled surface with scattered chocolate chips in front, adding depth and detail. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use zucchini without straining the moisture?

It’s best to strain or squeeze out as much moisture as possible from the grated zucchini to avoid a soggy bread texture. Using unstrained zucchini may result in a dense or wet loaf.

Can I substitute the cocoa powder with melted chocolate?

You can substitute cocoa powder with melted unsweetened chocolate by using about 1 ounce of melted chocolate for every 3 tablespoons of cocoa powder, but you may need to adjust the fat in the recipe accordingly to keep the texture balanced.