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Double Chocolate Zucchini Bread

Double chocolate zucchini bread with a moist, tender crumb from grated zucchini and two types of chocolate chips. Baked until a toothpick shows a few moist crumbs, then cooled for clean, sliceable loaf pieces.
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Prep Time 20 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp espresso powder optional
Wet ingredients
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 0.5 cup sour cream
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar
  • 2 tsp vanilla extract
Zucchini and chocolate
  • 2 cup grated zucchini excess moisture lightly squeezed
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup mini chocolate chips for topping

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F (175°C). Use the rack in the middle so the loaf bakes evenly.
  2. Grease and line a 9×5-inch loaf pan with parchment paper. Make sure the parchment reaches up the sides so the loaf lifts out cleanly.
Mix dry ingredients
  1. In a bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and espresso powder. Whisk until the cocoa is evenly distributed with no visible lumps.
Mix wet ingredients
  1. In a separate bowl, whisk eggs, vegetable oil, sour cream, granulated sugar, brown sugar, and vanilla extract until smooth. Continue whisking until the mixture looks glossy and fully blended.
  2. Stir in the grated zucchini. Mix just until the zucchini is evenly incorporated.
Combine and bake
  1. Add the dry ingredients to the wet ingredients and mix until just combined. Stop as soon as no dry flour remains to keep the crumb tender.
  2. Fold in the semi-sweet chocolate chips. Fold gently so the batter stays thick and the chips don’t break.
  3. Transfer the batter to the prepared loaf pan. Tap the pan lightly to release large air pockets.
  4. Sprinkle the mini chocolate chips over the top. Spread them in an even layer so the loaf has chocolate coverage.
  5. Bake for 50–60 minutes at 350°F (175°C), until a toothpick comes out with a few moist crumbs. If the top darkens too quickly, loosely tent with foil for the last 10 minutes.
Cool and slice
  1. Cool in the pan for 15 minutes. This rest helps the loaf set so slices hold their shape.
  2. Transfer to a wire rack and cool completely before slicing. Cutting too early can cause soft centers to crumble.

Notes

For best results, lightly squeeze the grated zucchini so the batter isn’t watery. Store the loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days; freeze slices for up to 3 months. For a dairy-reduced option, swap the sour cream for an equal amount of plain lactose-free yogurt or dairy-free sour cream—texture may be slightly softer.