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Chocolate Zucchini Bread - Moist, Rich, and Surprisingly Easy

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • All-purpose flour – The base that gives structure.
  • Unsweetened cocoa powder – For deep chocolate flavor.
  • Granulated sugar – Sweetens and helps with browning.
  • Light brown sugar – Adds moisture and a hint of molasses.
  • Baking soda – Primary leavener for lift.
  • Baking powder – Supports rise for a lighter crumb.
  • Kosher salt – Balances sweetness and intensifies chocolate.
  • Ground cinnamon (optional) – Adds warmth without overpowering.
  • Large eggs – Bind the batter and add richness.
  • Neutral oil (canola, vegetable, or light olive) – Keeps the bread moist.
  • Plain yogurt or sour cream – Tenderizes and adds subtle tang.
  • Vanilla extract – Rounds out the flavors.
  • Zucchini, finely grated – No need to peel.
  • Chocolate chips or chopped chocolate – For pockets of melty goodness.
  • Espresso powder (optional) – Enhances chocolate flavor without tasting like coffee.

Method
 

  1. Prep your pan and oven. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
  2. Grate the zucchini. Use the small holes of a box grater. Lightly gather the zucchini in your hands and give it a gentle squeeze over the sink to remove just a bit of excess moisture—don’t wring it dry.
  3. Whisk dry ingredients. In a large bowl, whisk 1 1/2 cups flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon cinnamon (if using). Add 1 teaspoon espresso powder if you like.
  4. Mix the wet ingredients. In a separate bowl, whisk 2 large eggs, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup neutral oil, 1/2 cup plain yogurt (or sour cream), and 2 teaspoons vanilla until smooth.
  5. Combine wet and dry. Pour the wet ingredients into the dry and stir with a spatula until almost combined. A few streaks of flour are fine.
  6. Fold in zucchini and chocolate. Add 1 1/2 to 2 cups grated zucchini and 3/4 cup chocolate chips. Fold gently until no dry spots remain. The batter will be thick.
  7. Fill the pan. Scrape the batter into the prepared loaf pan. Smooth the top and sprinkle a few extra chips on top if you like.
  8. Bake. Bake for 50–60 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (melted chocolate on the tester is fine, wet batter is not). If the top is browning too fast, tent with foil for the last 10 minutes.
  9. Cool. Let the bread cool in the pan for 15 minutes, then lift it out and cool completely on a rack. For the cleanest slices, wait until it’s fully cool.
  10. Serve. Slice thick and enjoy as is, or warm slightly so the chocolate gets gooey again.