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Chocolate Zucchini Bread

Chocolate zucchini bread that bakes into a fudgy, deeply chocolatey loaf with chocolate chips in every slice. Grated zucchini adds moisture without a veggie-heavy texture, making this easy chocolate bread a simple quick-bake breakfast.
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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: 330
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
  • 1.5 cup zucchini, grated and squeezed dry
Mix-ins
  • 1 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350°F and grease a 9x5 loaf pan so it’s ready for batter.
  2. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt together until evenly combined.
  3. Beat granulated sugar, eggs, vegetable oil, sour cream or Greek yogurt, and vanilla extract until smooth.
  4. Stir in grated and squeezed zucchini until the wet mixture looks evenly speckled with zucchini.
  5. Fold dry ingredients into the wet ingredients until just combined, then fold in semi-sweet chocolate chips.
  6. Pour batter into the loaf pan and bake 55–65 minutes, until a toothpick comes out with a few moist crumbs.
  7. Cool for 15 minutes before slicing to help the loaf set, then dust with powdered sugar if desired.

Notes

Pro tip: squeeze the grated zucchini very well so the loaf stays fudgy instead of wet. Store at room temperature in an airtight container up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lighter option, use Greek yogurt in place of sour cream for a slightly tangier crumb.