clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Zucchini Bread

  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 60 min
  • Total Time: 1 hour 15 minutes
  • Yield: one 9x5" loaf


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!


  • 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)


  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.


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.


  • 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.
  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: chocolate zucchini bread recipe, double chocolate zucchini bread