At the end of summer, when zucchinis are in abundance is the perfect time to make chocolate zucchini bread. This chocolate zucchini bread is moist, chocolatey and every bit of delicious.
Chocolate Zucchini Bread
Zucchini bread is a popular recipe, one that is loved by so many people. Two of our favorite types of zucchini bread here at Amanda’s Cookin is this chocolate version and our lemon zucchini bread with blueberries. It’s a recipe that has been adapted in many different ways over the years but still remains famous for just how good it is.
I made this twice before freezing the rest of my shredded zucchini. I plan to make some later into the winter to remind me of the warms days long gone.
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Ingredients for chocolate zucchini bread
Recipe by Our Best Bites Chocolate Zucchini Bread
- 2 Cups flour
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 6 Tbsp unsweetened cocoa powder
- 1/2 Cup canola oil
- 1 Cup sugar
- 1/4 Cup brown sugar
- 3 eggs
- 2 tsp vanilla
- 1/2 Cup sour cream
- 3 Cup grated zucchini
- 3/4 Cup mini chocolate chips
- optional: zest from one orange
Topping
- 2 Tbsp brown sugar
- 2 Tbsp white sugar
- 1/2 tsp cinnamon
Helpful Kitchen Tools
Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8″ disposable pan to give away and a larger 9″ one for me and the batter divided perfectly. So you should get 2 very full 8″ pans or slightly less full 9″.
Mix topping ingredients in a small bowl and set aside.
Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.
With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
Add vanilla and sour cream and mix until combined.
Gently stir in the grated zucchini (and zest if you’re using).
Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it’s the size of mini chocolate chips.
Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.
Divide the batter between the two pans and sprinkle topping over each. Place pans on a cookie sheet for easy moving.
Bake in your preheated 350-degree oven for 50-60 minutes.
When it’s done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.
Optional: add powdered sugar to the top of your chocolate zucchini bread for a little extra sweetness.
Let it cool on a rack for 5-10 minutes and then remove from pans.
Incidentally, this tastes more like cake than a quick bread, so enjoy!
Check out more of our favorite quick bread recipes below.
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- Sour Cream Banana Bread
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- Monkey Bread
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- Lemon Zucchini Bread with Blueberries
Chocolate Zucchini Bread
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Print It Rate ItIngredients
- 2 cup flour
- 2 teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ teaspoon baking soda
- 6 tablespoon unsweetened cocoa powder
- ½ cup canola oil
- 1 cup sugar
- ¼ cup brown sugar
- 3 large eggs
- 2 teaspoon vanilla
- ½ cup sour cream
- 3 cups zucchini grated
- ¾ cup mini chocolate chips
- zest from one orange optional
Optional Topping:
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- ½ teaspoon cinnamon
Before You Begin
Instructions
- Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8" disposable pan to give away and a larger 9" one for me and the batter divided perfectly. So you should get 2 very full 8" pans or slightly less full 9".
- Mix topping ingredients in a small bowl and set aside.
- Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.
- With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
- Add vanilla and sour cream and mix until combined.
- Gently stir in the grated zucchini (and zest if you’re using).
- Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it’s the size of mini chocolate chips.
- Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.
- Divide the batter between the two pans. and sprinkle topping over each. Place pans on a cookie sheet for easy moving.
- Bake in your preheated 350 degree oven for 50-60 minutes.
- When it’s done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.
- Let it cool on a rack for 5-10 minutes and then remove from pans.
Nutrition
This post was originally published on this blog on Oct. 23, 2009.
Amanda Davis
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Natalie says
Looks absolutely delicious and so moist!
Amanda Formaro says
Thank you Natalie!
Anonymous says
Jeanne:
Thanks for the great Chocolate Zucchini Bread recipe. It's the best I have ever made. My family just loves it.All ready have and abundance of zucchini to freeze so I will be able to make it all winter.
Amanda says
Thanks Gloria!
Totally Mags! It's definitely breakfast material :)
Bento – too bad you don't have any in the freezer, keep it bookmarked, it's very worth it :)
Thanks Rebecca and pink :)
Cory – I'll have to check out your cupcakes!
pinkstripes says
I need to make one of these loaves!
Culinary Cory says
This is very similar to my chocolate zucchini cupcakes. I LOVE them. They don't taste like they have healthy veggies in them at all. Just full of moist chocolate flavor.
Chow and Chatter says
oh wow this is a killer recipe love it
BentoForKidlet says
Looks delicious! I am going to save this for next year when our garden is starting up again. After a hard freeze we aren't getting any more fresh veggies this season.
Mags says
Chocolate zucchini bread that tastes like cake. I think you may have just made this legitimate breakfast food!
Gloria says
I love your chocolate zucchini bread look awesome and delicious! Thanks by sharing! gloria
Amanda says
Barbara – Thanks! When October ends I'll be looking for new colors too LOL
Marie – You'll love it, I promise :)
Katrina & Alta – break out that frozen zucchini and try it, you'll love it :)
Mona – thanks for stopping by!
Fresh – hope you try it!
Mary – me too :)
ABowl – hope you love it!
ABowlOfMush says
Oooh I'm bookmarking this one, looks absolutely delicious!
The Food Librarian says
Yummy! I love baking with zucchini! – mary
Fresh Local and Best says
I think this may be one of my favorite ways that I've seen zucchini bread made! It looks so moist and decadent – with a healthy twist!
I would have skipped the topping too, it looks so good as is. Yummy!
mona says
Yummmyyyyyyyyy!
tastyeatsathome says
Ooh, I have shredded zucchini in the freezer too! Looks like something to make just for the kids!
Katrina says
I've got some shredded zucchini in the freezer just for this purpose! Looks good.
Marie says
I have never made the chocolate version of this bread, but yours looks so moist and delicious!! I will have to give it a try sometime!
Barbara Bakes says
I'm lovin' the new look!
Barbara Bakes says
This was my favorite zucchini bread of the year too! Yours looks tasty!