This post may contain affiliate links. Please read our disclosure policy.

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!

chocolate zucchini bread slices and loaf
Want to save this recipe?
Enter your email below and I’ll send it straight to your inbox. Plus you’ll get great recipe ideas from me every week!
Please enable JavaScript in your browser to complete this form.

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.

two loaves of chocolate zucchini bread

Here’s how to make it:

  1. 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.
  2. 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.
  3.  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.
slice of chocolate zucchini bread

They’re perfect for breakfast or a snack. Plus, I dare you to find a kid that doesn’t love a good quick bread!

Pin this now to save it for later

Pin It

Perfect Chocolate Zucchini Bread

Prep20 minutes
Cook1 hour
Total1 hour 20 minutes
Servings 16 servings
Homemade double Chocolate Zucchini Bread is flavorful and perfectly sweet. Sour cream and grated zucchini make this quick bread so moist and delicious!


Want to save this recipe?
Enter your email below and I’ll send it straight to your inbox. Plus you’ll get great recipe ideas from me every week!
Please enable JavaScript in your browser to complete this form.


  • 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.


To freeze loaves, allow them to fully cool. Then wrap them tightly in plastic wrap and then again in foil. To defrost, allow them to thaw in refrigerator or on the counter.
Makes two large loaves or 4 mini loaves or one large and two mini loaves. Serving suggestion based on 1 large loaf getting sliced into 8 slices with one slice being a single serving.


Calories: 295kcal, Carbohydrates: 41g, Protein: 4g, Fat: 13g, Saturated Fat: 9g, Cholesterol: 39mg, Sodium: 224mg, Potassium: 150mg, Fiber: 1g, Sugar: 26g, Vitamin A: 205IU, Vitamin C: 4.4mg, Calcium: 43mg, Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This recipe was originally published in November 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!

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

You May Also Like

Leave a comment

Ask a question or leave a comment. I'm happy to help in any way and I love hearing what you think about the recipe. Be sure to leave a rating!

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I was wondering if I need to squeeze out the excess water from the grated zucchini? Your recipe sounds amazing and I don’t want to mess it up. Thank you

    1. I’ve made it both ways. Squeezing the liquid out is the best practice, but I’ve done it without that step and it still turned out.

  2. 5 stars
    Out of this world GOOD! I tweaked it just a little by adding the seasonings I usually use for regular zucchini bread and increased the oil to 1 cup. I used the mini chocolate chips on top about 15 min. before it came out of the oven. FABULOUS!!

  3. This bread is so scrumptiously moist and chocolate. I used one half whole wheat flour and Greek yogurt instead of sour cream. Froze one loaf but I don’t think it will stay in the freezer for very long. It will beg to be eaten!

  4. Hey y’all,
    I’m victor and ive been experimenting with baking for almost ten years now,
    I made the chocolate zucchini bread once and as much as everyone liked it I thought it was too much chocolate, so then I made it without adding the cocoa powder and subbed the chocolate chips with butterscotch chips
    And it was out of this flipping world… I wish I could let you taste it but it’s great ! Wow !
    Ok I’ll keep in touch with more bye !

  5. 5 stars
    Made this recipe, it is DELICIOUS, It’s so moist, you’d think it was cake, only problem I had was the choc chips sank to the bottom, next time I’ll flour them before I add them

  6. 5 stars
    OMG this is DELICIOUS!!! so fudgy and fluffy!
    I used coconut oil because I prefer the taste in baking, 0% greek yogurt, and had to use a cup of bread flour cuz I ran out but it was still amazing! this is printed and added to my baking recipes for sure! it’s the only way I eat zucchini LOL