Go Back
–+ servings

Chocolate Zucchini Bread

5 from 7 votes
Our favorite zucchini bread recipe, perfect for - let's face it - all day snacking. And all 3 meals. (Hey, there's zucchini in it, so it counts!)
Prep Time 15 minutes
Cook Time 1 hour
Servings2 loaves
Print
Share

Equipment

  • 2 9x5 loaf pans

Ingredients

Topping

  • 2 tablespoons brown sugar
  • 2 tablespoons white sugar
  • ½ teaspoon cinnamon

Bread

  • 3 cups grated zucchini
  • 2 cups flour
  • 2 teaspoons cinnamon
  • ½ teaspoons salt
  • 1 ½ teaspoons baking soda
  • 6 tablespoons unsweetened cocoa powder
  • ½ cup canola oil
  • 1 cup sugar
  • ¼ cup brown sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • ½ cup sour cream
  • ¾ cup mini chocolate chips
  • zest from one orange optional

Instructions

  • Preheat oven to 350℉. Butter and flour 2 loaf pans and set aside. Set shredded zucchini in a fine mesh strainer over a bowl and set aside.
  • 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 press down on zucchini in strainer and discard any excess liquid. Add zucchini to batter (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.) Add the remaining flour mixture to the batter and stir just until combined.
  • Divide the batter between the two pans, and sprinkle topping over each.
  • Bake in your preheated 350℉ oven for 50-60 minutes.
  • Let it cool on a rack for 5-10 minutes, then remove from pans.

Notes

  • Nutritional information was calculated for 2 whole loaves.
  • After greasing pans, wipe 1" edge clean with a paper towel all along the top of the pan. This will prevent the batter from "slipping down", and give you a perfectly crowned loaf every time.
  • When baking, put loaf pans on cookie sheets for easy moving.
  • To test for doneness, insert toothpick and ensure it comes out clean. If it comes out goopey and covered in batter, continue baking for another 5 - 10 minutes.

Nutrition

Serving: 2loaves, Calories: 2130kcal, Carbohydrates: 306g, Protein: 29g, Fat: 93g, Saturated Fat: 23g, Polyunsaturated Fat: 18g, Monounsaturated Fat: 41g, Trans Fat: 0.4g, Cholesterol: 290mg, Sodium: 1578mg, Potassium: 596mg, Fiber: 12g, Sugar: 196g, Vitamin A: 873IU, Vitamin C: 1mg, Calcium: 271mg, Iron: 10mg
Course: Quick Breads
Cuisine: Baked Goods, Quick Breads
Keyword: Chocolate Zucchini Bread, Zucchini
Calories: 2130kcal
Author: Sara Wells
Cost: $5
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!