Rich, fudgy double chocolate zucchini bread with a secret ingredient, sour cream! With chocolate chips throughout, it tastes more like cake than veggies.
Why this recipe works
If you really want to know the secret to moist double chocolate zucchini bread, it’s the addition of sour cream. It’s like a decadent slice of chocolate cake dotted with pockets of melty chocolate. Oh, and we can’t forget the hidden veggies packed inside. You can hardly even tell they are there! This recipe, hands down, makes the best chocolate zucchini bread I’ve ever sunk my teeth into. Better yet, it makes two loaves. One for now, and one for later (or to share).
It’s zucchini season, baby. That means lots and lots of zucchini recipes on the horizon to use up that bountiful harvest. A rich double chocolate zucchini bread overflowing with chocolate chips is high on my annual list to make for family and friends. I’ll, of course, be making my easy cake mix zucchini muffins as well for those who aren’t chocolate fanatics among many, many of my other favorite ways to use zucchini in both savory and sweet dishes.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
ZUCCHINI – You will need about 2 large zucchinis or 3 medium zucchinis to yield 3 cups grated. You don’t want your grated zucchini overly wet, nor do you want it dry. Give it a gentle pat with a paper towel or tea towel before incorporating if it needs it.
FLOUR – It’s truly best to use a kitchen scale to weigh out your flour. If you do not own a scale, use the scoop and sweep method when measuring. Scoop spoonfuls of flour into a measuring cup until overflowing. Then, use the back end of a butter knife to gently sweep off the excess. Do not pack the flour into the cup, this is how you overmeasure and end up with dense, dry quick bread.
COCOA POWDER – I would recommend sticking to natural unsweetened cocoa powder here. The unsweetened cocoa powder works hand in hand with the baking soda to give it a good rise. You can substitute with Dutch processed cocoa powder, but the loaf won’t rise as much.
CHOCOLATE – We use mini chocolate chips in our zucchini bread. Why? Because they distribute evenly throughout the batter and don’t sink to the bottom as much as regular chocolate chips tend to. You can absolutely substitute with regular chocolate chips or even chop up a bar of baking chocolate instead if that’s what you have on hand.
SOUR CREAM – This is the key ingredient for moist chocolate zucchini bread. The fat in sour cream gives the bread a softer, more supple crumb and adds richness. If needed, you can substitute with Greek yogurt.
ORANGE ZEST – It might look interesting to have orange zest in a chocolate quick bread recipe, but it helps enhance the chocolatey flavor. You won’t be able to taste it!
How do you keep chocolate chips from sinking in the batter?
There’s a couple ways to avoid chocolate chips from sinking in your zucchini bread batter.
- First, use mini chocolate chips. Mini chips are lighter, therefore, do not sink nearly as much as regular chips. I’ve found that they distribute more evenly throughout so you get bits of chocolate in every bite.
- Secondly, toss the chocolate chips in a spoonful of the flour mixture before mixing them in. This gives the chips somewhat of a “grip” in the batter so they don’t immediately sink.
How to Make Double Chocolate Zucchini Bread
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 degrees. Butter and flour two 8 inch 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 the chocolate chips and sugar 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.
Frequently Asked Questions & Expert Tips
Yes, but you don’t want to remove too much, as that’s what helps keep it tender and moist. Your best bet is to place the shredded zucchini on a paper towel or tea towel and gently blot off any excess water. You can very gently squeeze the shredded zucchini if needed, but you certainly don’t want it dry!
There’s no need to peel zucchini before grating it, especially for zucchini bread. You won’t be able to tell the skin has been left on as it softens when baked. Wash your zucchini before grating, and you’re good to go!
Sure! Though you’ll want to thaw it before beginning. Frozen zucchini has tons of moisture, which you don’t want too much of in your batter. Too much moisture can cause dense, gummy bread.
Allow your zucchini bread to fully cool, then wrap it well with plastic wrap and place inside a sealed zipper bag or airtight container. Keep at room temperature for up to 4 days or transfer to the fridge for up to 1 week.
Absolutely! I have frozen many of these loaves over the years. Wrap the fully cooled bread in plastic wrap followed by a layer of aluminum foil. Freeze for 2-3 months.
Serving Suggestions
Incidentally, double chocolate zucchini bread tastes more like cake than a quick bread, so it really could be enjoyed as dessert! Serve it alongside coffee in the morning, as dessert, or a little treat to snack on throughout the day.
Since this recipe makes two loaves, I would recommend either freezing the other loaf or packaging it up for friends, family, or neighbors. Hope you love it as much as I do!
More Zucchini Recipes
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Double Chocolate Zucchini Bread
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 9.7 ounces all purpose flour 2 cups
- 2 teaspoons cinnamon
- 1.5 teaspoons baking soda
- ½ teaspoon salt
- 6 Tablespoons unsweetened cocoa powder
- ½ cup canola oil
- 7.5 ounces granulated sugar 1 cup
- 1.9 ounces brown sugar 1/4 cup
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 3 cups grated zucchini
- ¾ cup mini chocolate chips
- zest from one orange optional
Optional Topping:
- 2 Tablespoons mini chocolate chips
- 2 Tablespoons brown sugar
- 2 Tablespoons white sugar
- ½ teaspoon cinnamon
Things You’ll Need
- Stand mixer or hand mixer
Before You Begin
- You will need about 2 large zucchinis or 3 medium zucchinis to yield 3 cups grated. You don’t want your grated zucchini overly wet, nor do you want it dry. Give it a gentle pat with a paper towel or tea towel before incorporating if it needs it.
- There’s no need to peel zucchini before grating it, especially for zucchini bread. You won’t be able to tell the skin has been left on as it softens when baked. Wash your zucchini before grating and you’re good to go!
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.2 Tablespoons brown sugar, 2 Tablespoons white sugar, 1/2 teaspoon cinnamon
- Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.9.7 ounces all purpose flour, 2 teaspoons cinnamon, 1.5 teaspoons baking soda, 1/2 teaspoon salt, 6 Tablespoons unsweetened cocoa powder
- With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.1/2 cup canola oil, 7.5 ounces granulated sugar, 1.9 ounces brown sugar, 3 large eggs
- Add vanilla and sour cream and mix until combined.2 teaspoons vanilla extract, 1/2 cup sour cream
- Gently stir in the grated zucchini (and zest if you’re using).3 cups grated zucchini, zest from one orange
- 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.3/4 cup 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. Sprinkle the chocolate chips and the sugar topping over each. Place pans on a cookie sheet for easy moving.2 Tablespoons mini chocolate chips
- 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.
Expert Tips & FAQs
- This recipe makes 2 loaves, 10 slices per loaf.
- The nutrition facts listed below do not include the optional toppings.
- Allow your zucchini bread to fully cool, then wrap it well with plastic wrap and place inside a sealed zipper bag or airtight container. Keep at room temperature for up to 4 days or transfer to the fridge for up to 1 week.
- To freeze, wrap the fully cooled bread in plastic wrap followed by a layer of aluminum foil. Freeze for 2-3 months.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This recipe was slightly adapted from Our Best Bites Chocolate Zucchini Bread. This post was originally published on this blog on Oct. 23, 2009.
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Rhadonda Sedgwick says
I made this for the second time and shared it and word has gotten out and everyone wants this recipe!! Soooo good! One loaf is a single serve right?
Amanda Davis says
Ha! Love this though, thank you so much!