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Perfect Chocolate Zucchini Bread puts all that garden zucchini to great use!
This double chocolate zucchini bread is super flavorful and perfectly sweet. Sour cream and a ton of freshly grated zucchini make this homemade quick bread so moist and delicious that a tall glass of cold milk is completely optional!
Why this recipe works:
Of all the homemade baked goods, sweet and seasonal quick breads like this are my favorite!
- This recipe is perfect because it’s a great way to use up that garden zucchini.
- It’s not only an easy recipe to make but it’s pretty fail proof, and there isn’t a single person in your house who won’t love it.
- I put both cocoa powder in the batter as well as chocolate chips. The cocoa powder makes the zucchini bread taste like chocolate cake and the chocolate chips give it that extra chocolate taste that everyone loves.
- The abundance of fresh zucchini along with the sour cream makes this recipe extra moist.
- It freezes well! Make a lot during the summer months and enjoy it all year long!
I can’t decide whether I prefer to eat this homemade chocolate zucchini bread warm so that the chocolate chips or melted or cold so that they chocolate chips are hard. Either way, it’s so good.
Here’s how to make it:
- You will start by preheating the oven and greasing either two full sized loaf pans or 4 mini loaf pans. Alternatively, you can line with parchment paper.
- In one bowl you will combine the eggs, sugar, vegetable oil, sour cream, and grated zucchini. In a separate bowl, you will combine the flour, cocoa powder, baking soda, and salt. Combine, stir, and mix in the chocolate chips.
- Pour the batter in prepared pans and bake until a test stick comes out clean. This should take a little more than an hour for full sized loaves and about 45 minutes for the mini loaves.
How to freeze:
- You must make sure your loaves are completely cool before you freeze them. If you try to freeze a loaf that is still warm, it will release moisture as it cools and will get quite yucky once wrapped up. I prefer to cool my chocolate zucchini bread loaves on a cooling rack because if you leave them in the loaf pans, they’ll sweat as they cool and get soggy.
- I’m sure everyone has their own preferred freezing method, but I prefer to wrap them tightly in plastic wrap and then in foil. I find that the plastic wrap keeps them air tight and the foil adds another layer of thermal protection. Plus, it’s easy to write the words “chocolate zucchini bread” on the foil with a sharpie.
- To thaw frozen chocolate zucchini bread, you can either keep it in the refrigerator for a few days or you can set it out at room temperature and it should be thawed within a few hours.
Related quick bread recipes:
They’re perfect for breakfast or a snack. Plus, I dare you to find a kid that doesn’t love a good quick bread!
- Carrot Cake Banana Bread
- Sour Cream Banana Nut Bread
- Raspberry Banana Bread
- Chocolate Chip Banana Bread
- Chocolate Tahini Banana Bread
- Cheddar Zucchini Bread with Jalapeno Honey Butter
- Sweet Potato Bread
- Cinnamon Quick Bread
Perfect Chocolate Zucchini Bread
- Preheat oven to 350 degrees F. Heavily grease or parchment line two 9×5 loaf pans or 4 mini loaf pans.
- In large bowl, combine eggs, sugar, oil, sour cream, grated zucchini, and vanilla. Mix well.
- In a separate bowl, combine flour, cocoa powder, baking soda and salt. Add to the liquid ingredients and stir to combine. Stir in chocolate chips.
- Pour batter into prepared pans. Bake in preheated oven for 60-70 minutes for large loaves or 45-50 minutes for mini loaves. Insert a toothpick or cake tester into the middle of a loaf to check for doneness before removing from oven.
- Remove from pans and allow loaves to cool on wire rack.
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in October 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!