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Chocolate Zucchini Bread Two slices of chocolate zucchini bread stacked on a white plate, next to a small glass of milk and a cup of coffee, with a red-striped white napkin and a fork in the background.

Chocolate Zucchini Bread

Moist, chocolatey, and subtly sweet Chocolate Zucchini Bread that makes summer zucchini unforgettable.
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Course: Breakfast, Dessert
Cuisine: American, Vegetarian
Keyword: chocolate bread, chocolate zucchini bread, zucchini dessert
Prep Time: 15 minutes
Cook Time: 1 hour
cooling: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 20
Calories: 306kcal
Cost: $8

Ingredients

  • 2 ½ cups all-purpose flour sifted for light texture
  • ½ cup unsweetened cocoa powder natural or Dutch-processed
  • 1 teaspoon salt fine sea salt
  • 1 teaspoon baking soda fresh
  • ½ teaspoon baking powder leavening
  • 1 teaspoon ground cinnamon aromatic
  • 1 cup coconut oil melted cooled slightly
  • ⅔ cup granulated sugar regular
  • ⅔ cup light brown sugar packed adds moisture
  • ½ cup sour cream full fat for richness
  • 3 large eggs room temperature
  • 2 teaspoons pure vanilla extract Madagascar or your favorite
  • 2 ½ cups grated zucchini excess water squeezed out
  • 1 cup semi-sweet chocolate chips or chopped chocolate
  • ¾ cup shredded sweetened coconut optional for texture

Instructions

  • Preheat the oven to 350°F (175°C) and prepare two 8x4-inch loaf pans by greasing and lining with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, baking powder, and cinnamon until evenly combined.
  • In a large mixing bowl, blend the melted coconut oil with both sugars using a hand or stand mixer until smooth.
  • Add sour cream to the sugar mixture and mix until fully incorporated.
  • Beat in the eggs one at a time, followed by the vanilla extract, mixing until the batter is smooth.
  • Gradually fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
    A white mixing bowl filled with smooth, dark chocolate zucchini bread batter, fully mixed and ready to pour into loaf pans, with a spatula resting in the batter.
  • Stir in the grated zucchini until evenly distributed and the batter is moistened.
  • Fold in the chocolate chips and shredded coconut until evenly incorporated.
    A white mixing bowl with chocolate zucchini bread batter topped with shredded coconut and chocolate chips, with a spatula resting inside.
  • Divide the batter evenly between the prepared loaf pans and smooth the tops.
    Two loaf pans filled with unbaked chocolate zucchini bread batter, ready for the oven. The batter is dark brown with visible shreds of zucchini.
  • Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the loaves to cool in the pans for 30 minutes, then transfer to a wire rack to cool completely.

Notes

This chocolate zucchini bread is perfect for cozy mornings or afternoon treats. Soft, moist, and chocolatey, each slice brings comfort and joy.

Nutrition

Serving: 1Serving | Calories: 306kcal (15%) | Carbohydrates: 34g (11%) | Protein: 4g (8%) | Fat: 19g (29%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 28mg (9%) | Sodium: 199mg (9%) | Potassium: 187mg (5%) | Fiber: 3g (13%) | Sugar: 18g (20%) | Vitamin A: 108IU (2%) | Vitamin C: 3mg (4%) | Calcium: 37mg (4%) | Iron: 2mg (11%)
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