Indulgent Chocolate Zucchini Bread

This rich chocolate zucchini bread combines the comfort of homemade baking with a hidden vegetable twist for extra moisture and a tender crumb. It is the kind of recipe I reach for when I want a quick treat that tastes decadent but feels just a little wholesome thanks to the zucchini and sour cream.

The first time I baked this chocolate zucchini bread was during a rainy weekend with my daughter and now it is her most-requested treat for school lunches or late-night snacks.

Ingredients

• Plain flour: ensures structure and a tender crumb look for all-purpose with a fresh floury scent
• Unsweetened cocoa powder: provides deep chocolate flavor Dutch process gives a dark color but natural works as well
• Baking soda: lifts the loaf and adds a soft texture always check your box is fresh for best results
• Fine sea salt or table salt: enhances the chocolate flavor and balances the sweetness
• Large eggs: are essential for binding use at room temperature for even mixing
• Vegetable oil or canola oil or melted coconut oil: keeps the bread moist and ensures an even crumb choose a neutral oil with a clean smell
• Sour cream or Greek yogurt: adds creaminess and a hint of tang opt for full-fat for richest flavor
• White sugar: brings classic sweetness and helps the loaf brown nicely
• Light brown sugar: adds depth and a slight caramel taste make sure it is soft and packs easily
• Vanilla essence: rounds out the chocolate with a gentle aroma use real vanilla extract for best taste
• Finely grated zucchini: keeps the bread incredibly moist squeeze lightly to remove excess water but not all of it
• Semi-sweet chocolate chips: bring pools of melted chocolate divide them so some melt inside and some stay on top for extra indulgence

Step-by-Step Instructions

Prepare the Oven and Pan:

Set your oven to 325 degrees Fahrenheit or 163 degrees Celsius Arrange a rack in the center Position a 9 by 5 inch loaf pan on your work surface Grease it thoroughly and line with parchment paper making sure it overhangs slightly on the long sides for easy removal

Mix the Dry Ingredients:

In a medium bowl combine flour cocoa powder baking soda and salt Whisk very well so all the leavening and cocoa are evenly spread and there are no clumps This helps give your bread an even rise and rich color

Blend the Wet Ingredients:

In a large bowl add eggs oil sour cream white sugar brown sugar and vanilla Using an electric mixer beat the ingredients on medium speed for one to two minutes until you see a glossy and smooth mixture and there are no lumps of sugar left

Combine All Ingredients:

Add the dry mixture into the wet ingredients in two or three parts Use a spatula to gently stir with each addition until you see only a few flour streaks showing Next sprinkle in the grated zucchini and three quarters of the chocolate chips Fold gently until you can no longer see dry flour bits and the batter looks uniform do not overmix or the bread can turn out dense

Bake the Loaf:

Pour the batter into your lined loaf pan and smooth the top with the spatula Sprinkle the remaining chocolate chips evenly over the batter for a beautiful finish Place the pan in the center of the oven Bake for fifty five to sixty five minutes Keep an eye on the top after forty minutes if it browns too fast lay a sheet of foil loosely over the pan to protect it Insert a toothpick in the center when you suspect it is ready It should come out clean or with just melted chocolate but no batter

Cool and Serve:

Take the pan out and let it sit on a wire cooling rack for at least fifteen minutes This allows the bread to firm up Gently lift the bread from the pan using the parchment up and out Let it rest another ten minutes before slicing so it stays intact Serve while slightly warm for gooey chocolate chips

Save

There is something magical about watching my daughter’s face light up when she takes a bite not knowing there is a vegetable inside The sour cream adds such a silky crumb I find myself sneaking a slice straight from the counter

Best Ways to Store Chocolate Zucchini Bread

Once the loaf is completely cool wrap it in wax paper and keep in an airtight container at room temperature for up to three days For longer storage freeze individual slices wrapped tightly in plastic and foil The bread stays moist even after thawing Just let slices sit at room temperature or toast gently to rewarm

Ingredient Swaps and Easy Upgrades

If you do not have sour cream Greek yogurt makes a great substitute For an extra rich loaf use full-fat dairy You can also try dark chocolate chunks instead of chips For a nutty twist stir in half a cup of chopped walnuts or pecans

How to Serve It

This bread shines on its own but for a weekend breakfast I like to spread a little salted butter on a warm slice It pairs perfectly with a cup of coffee or cold milk For celebrations you can drizzle melted chocolate or a dusting of cocoa powder on top

A Bit of History

Zucchini bread became popular in American kitchens around the 1960s when creative home cooks started adding garden vegetables to classic sweets The secret of zucchini is how it melts into the batter creating a moist texture without leaving any vegetable taste or texture

Recipe FAQs

→ Why add zucchini to chocolate bread?

Zucchini helps create a moist texture without making the bread taste vegetal. It melts into the batter, adding tenderness and a subtle sweetness.

→ Can I replace sour cream with another ingredient?

Yes, Greek yogurt is a great substitute for sour cream. It provides the same creamy consistency and gentle tang.

→ How do I know when the loaf is baked through?

Insert a toothpick into the center; it should come out mostly clean with a few melted chocolate streaks, but not raw batter.

→ Should I peel the zucchini first?

No need to peel. The skin is tender and will not affect the flavor or texture, plus it adds color specks throughout each slice.

→ How should I store leftover chocolate zucchini bread?

Wrap the loaf in plastic or keep slices in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days.

→ Can I freeze chocolate zucchini loaf?

Absolutely! Wrap individual slices or the whole loaf tightly, then freeze for up to three months. Thaw at room temperature before serving.