Easy Chocolate Zucchini Bread Recipe (video)
Calling all chocolate lovers! This easy chocolate chip chocolate zucchini bread recipe is what chocolate dreams are made of! You’ll love this chocolate bread from the first bite! It’s extra chocolate-y, fudgy in the center with a brownie like texture. This bread is made with grated zucchini, sour cream, butter, cocoa powder, and an entire bag of semi-sweet chocolate chips! If you’ve never tried zucchini bread before, you don’t taste the zucchini; however, it does add incredible moisture to the recipe.
Watch My Zucchini Bread Video Tutorial
Watch my YouTube chocolate zucchini bread video tutorial for step-by-step instructions and see just how easy this dessert bread is to make! Want to stay up to date on my newest recipes? Make sure to subscribe to my website emailing list and my YouTube channel for notifications.
Ingredients for Chocolate Zucchini Bread
Here are my tips for the main ingredients you’ll need to make this easy chocolate bread at home. Find the full list of ingredients with measurements in the printable recipe card below.
- Zucchini – you’ll need just one, medium-sized zucchini for this recipe. I typically use a green zucchini, but you can also use the yellow or Mexican variety.
- Sour Cream – plain Greek yogurt will also work well.
- Unsalted Butter – always use unsalted butter for baking! This gives you control over the salt content of the recipe.
- Cocoa Powder – regular or dark cocoa powder will both work well. If you love your desserts extra chocolate-y, Hershey’s makes a great dark cocoa powder.
- Chocolate Chips – semi-sweet chocolate chips are my preferred variety for this recipe, but both milk and extra-dark chocolate chips will also work.
- All Purpose Flour – I recommend using regular flour for this recipe. If you need to use gluten-free flour, try using a GF baking flour mix.
- Eggs – have your eggs at room temperature to help prevent the batter from separating.
Preparing Ingredients for Zucchini Bread
This chocolate zucchini bread recipe is super easy, and you can have the bread in the oven baking in no time! Here’s how to get things prepared for the recipe.
- Preheat the oven to 350°F. Line two loaf pans (8 to 9-inches in size) with parchment paper or spray the insides with a non-stick baking spray.
- Use a medium-sized cheese grater, grate the unpeeled zucchini into a large mixing bowl. Set it aside for later in the recipe.
How to Make Chocolate Zucchini Bread
With the oven preheating, it’s time to get started on the zucchini bread batter!
- Place the softened (not melted) butter, sugar, and vanilla extract into a large mixing bowl. Use a mixer with beaters attached to beat the butter and sugar together until the mixture is light and fluffy, about 5 minutes.
- Next, drop in the eggs and beat again for a few minutes until the batter is creamy. Add the sour cream and mix again for a minute.
- In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and cocoa powder. Stir these together.
- Sift the dry ingredients into the wet batter, then mix just until the ingredients are incorporated and the batter is smooth.
- Last, add the grated zucchini and chocolate chips. Use a spatula and stir these into the batter by hand.
Baking Instructions for Zucchini Bread
- Divide the prepared zucchini bread batter evenly between the two prepared pans. Use a spoon or small spatula to spread the batter evenly, leveling off the tops.
- Sprinkle additional chocolate chips over the top of the batter, if desired.
- Bake the zucchini bread at 350°F for 55 to 65 minutes, until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and use the edges of the parchment paper to help lift the bread out of the pans.
- Place the loaves onto a wire rack to cool for at least 30 to 45 minutes before enjoying.
Serving & Storing Suggestions
Once the bread has cooled slightly, it’s ready to be enjoyed! Use a sharp, serrated knife to slice the loaves into 1-inch-thick slices. This bread can be enjoyed warm.
Allow any leftovers to cool completely to room temperature before storing. Wrap the bread in several sheets of plastic wrap and store at room temperature for up to 2 days. For longer storage, place it into the refrigerator or freezer.
More Recipes to Try!
Enjoyed this easy chocolate dessert bread recipe? Check out some of my other easy recipes you’re sure to enjoy!
- Chocolate Pistachio Banana Bread – my favorite banana bread recipe with chocolate chips and loads of chopped pistachios.
- Chocolate Zucchini Cake – rich chocolate cake with chocolate buttercream!
- Lemon Poppy Seed Bread – a delicate lemon bread dotted with poppy seeds, with a simple glaze.
- Almond Cherry Bread – a delightful and fruity bread with sweet cherries and crunchy almonds.
- Easy Pistachio Bread – a warming dessert bread with cardamom and loads and loads of pistachios!
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Easy Chocolate Zucchini Bread Recipe (video)
Ingredients
- 1 medium zucchini, 2 cups grated
- 1 cup unsalted butter, softened at room temp
- 1 1/2 cups white granulated sugar, (can be reduced to 1 cup)
- 2 tsp vanilla extract
- 4 large eggs, at room temp
- 1 cup sour cream, or Greek yogurt
- 3 cups all-purpose flour
- 1/2 cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 12 oz semi-sweet chocolate chips
- 1/2 cup chocolate chips, for topping
Instructions
Preparing for the Recipe:
- Preheat the oven to 350°F. Line two loaf pans (8 to 9-inches in size) with parchment paper or spray the insides with a non-stick baking spray.
- Use a medium-sized cheese grater, grate the unpeeled zucchini into a large mixing bowl. You'll need about 2 cups grated zucchini. Set it aside for later in the recipe.
Making the Bread Batter:
- Place the softened (not melted) butter, sugar, and vanilla extract into a large mixing bowl. Use a mixer with beaters attached to beat the butter and sugar together until the mixture is light and fluffy, about 5 minutes.
- Next, drop in the eggs and beat again for a few minutes until the batter is creamy. Add the sour cream and mix again for a minute.
- In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and cocoa powder. Stir these together.
- Sift the dry ingredients into the wet batter, then mix just until the ingredients are incorporated and the batter is smooth.
- Last, add the grated zucchini and chocolate chips. Use a spatula and stir these into the batter by hand.
Baking Instructions:
- Divide the prepared zucchini bread batter evenly between the two prepared pans. Use a spoon or small spatula to spread the batter evenly, leveling off the tops.
- Sprinkle additional chocolate chips over the top of the batter, if desired.
- Bake the zucchini bread at 350°F for 55 to 65 minutes, until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and use the edges of the parchment paper to help lift the bread out of the pans.
- Place the loaves onto a wire rack to cool for at least 30 to 45 minutes before enjoying.
Serving & Storing:
- Once the bread has cooled slightly, it’s ready to be enjoyed! Use a sharp, serrated knife to slice the loaves into 1-inch-thick slices. This bread can be enjoyed warm.
- Allow any leftovers to cool completely to room temperature before storing. Wrap the bread in several sheets of plastic wrap and store at room temperature for up to 2 days. For longer storage, place it into the refrigerator or freezer.
Can I use honey instead of sugar? And can I pour all this in 9inch round pan or it won’t bake same?
Thank you
Hi Rina! I personally haven’t tried this recipe with honey, so I’m not sure how it would affect the consistency of the batter. I think if you add half honey and half sugar, that would be a better ratio.
This recipe makes quite a bit of batter – enough for 2 loaf pans – and will be too much for a 9-inch pan. Perhaps two, 8-inch cake pans would work better. Have fun baking and enjoy!