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A closeup image of a loaf of chocolate zucchini bread, with one slice on a serving tray.

Easy Chocolate Zucchini Bread Recipe (video)

30 minutes prep + 1 hour cook
20 servings
Easy chocolate chip chocolate zucchini bread! Extra chocolatey, fudgy, rich, and so delicious! Great with a cup of coffee any time of the day!

Ingredients 
US Customary - Metric

  • 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.

Nutrition

Serving: 1slice (1/10 of loaf) | Calories: 373kcal | Carbohydrates: 43g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 178mg | Potassium: 220mg | Fiber: 3g | Sugar: 25g | Vitamin A: 438IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 3mg