This double chocolate zucchini bread is incredibly soft and moist and bursting with chocolate. It’s the easiest and fudgiest zucchini bread you’ll ever make! A loaf of double chocolate zucchini bread on a white platter with a few slices cut.

Why this recipe is so great:

  • Easy to make – This recipe is completely made by hand with just 4 simple steps. All you have to do is mix the dry ingredients, then mix the wet ingredients, combine, and bake – easy as that!
  • Perfect texture – This zucchini bread is soft and moist like a scrumptious cake. The crumbs are tender and it’s loaded with pockets of melt-in-your-mouth chocolate.
  • Great taste – You can’t taste the zucchini at all and you would never know there are vegetables in this bread just by looking at it. It simply tastes like a rich chocolate cake.

A loaf of chocolate zucchini bread with a green dish towel, zucchini and grater around it.

How to make chocolate zucchini bread:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a large bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Toss in the chocolate chips.
  2. In a medium bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract. Stir in the shredded zucchini.
  3. Add the wet ingredients to the dry ingredients and mix until just combined.
  4. Spoon the batter into a greased loaf pan. Top with more chocolate chips. Bake at 350F for about an hour.

A picture collage of how to make chocolate zucchini bread.

Substitutions:

  • All-purpose flour – You can use whole wheat pastry flour instead or half whole wheat flour and half all-purpose flour. You can also omit the baking powder and salt and substitute with self-rising flour.
  • Unsweetened cocoa powder – Natural or Dutch-processed can be used. I prefer Dutch-processed because it’s darker and more flavorful.
  • Vegetable oil – Can be replaced with melted butter, EV olive oil, avocado oil, or any kind of neutral-flavor oil like canola or safflower.
  • Granulated sugar – Brown sugar can be used, but it will give the bread a hint of molasses.
  • Eggs – Each egg can be substituted with 1/4 cup unsweetened applesauce or mashed banana. You can also use flax eggs instead.
  • Sour cream – Can be substituted with plain yogurt or mayonnaise.

How to store:

Chocolate zucchini bread can be stored at room temperature in an airtight container or tightly covered in saran wrap for up to 5 days.

How to freeze:

Once completely cooled, double wrap in plastic wrap or aluminum foil and store in the freezer for up to 3 months. Thaw overnight on the counter to bring to room temperature before serving.

Two slices of chocolate zucchini bread on a white plate.

Indulge in this double chocolate fudge zucchini bread for breakfast, dessert, or as a snack with a nice tall glass of milk or warm cup of coffee and just savor the moment.

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Did you make this recipe? Please kindly leave a comment with your star rating below.

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Chocolate Zucchini Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 60 min
  • Total Time: 1 hour 15 minutes
  • Yield: one 9×5″ loaf
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This double chocolate zucchini bread is incredibly soft and moist and bursting with chocolate. It’s the easiest and fudgiest zucchini bread you’ll ever make!

Ingredients

  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder, sifted
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (175g) chocolate chips plus more for topping
  • 1/2 cup (125ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 tsp vanilla
  • 2 cups grated zucchini (about 1 medium)

Instructions

  1. Preheat oven to 350F. Grease a 9×5″ loaf pan with non-stick cooking spray or line with parchment paper.
  2. In a large bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
  3. In a medium bowl, whisk together the vegetable oil, granulated sugar, eggs, sour cream, and vanilla extract. Stir in the shredded zucchini.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Spoon the batter into the prepared loaf pan. Top with more chocolate chips.
  6. Bake at 350F for 60-65 minutes or until a toothpick inserted into the center comes out clean.

Notes

Chocolate zucchini bread can be stored at room temperature in an airtight container or tightly covered in saran wrap for up to 5 days.

How to freeze:

Once completely cooled, double wrap in plastic wrap or aluminum foil and store in the freezer for up to 3 months. Thaw overnight on the counter to bring to room temperature before serving.

Substitutions:

  • All-purpose flour – You can use whole wheat pastry flour instead or half whole wheat flour and half all-purpose flour. You can also omit the baking powder and salt and substitute with self-rising flour.
  • Unsweetened cocoa powder – Natural or Dutch-processed can be used. I prefer Dutch-processed because it’s darker and more flavorful.
  • Vegetable oil – Can be replaced with melted butter, EV olive oil, avocado oil, or any kind of neutral-flavor oil like canola or safflower.
  • Granulated sugar – Brown sugar can be used, but it will give the bread a hint of molasses.
  • Eggs – Each egg can be substituted with 1/4 cup unsweetened applesauce or mashed banana. You can also use flax eggs instead.
  • Sour cream – Can be substituted with plain yogurt or mayonnaise.

Nutrition

  • Serving Size:
  • Calories: 324
  • Sugar: 27.5 g
  • Sodium: 114.1 mg
  • Fat: 16.5 g
  • Carbohydrates: 43.6 g
  • Protein: 5.1 g
  • Cholesterol: 32.7 mg