Chocolate Zucchini Bread

Zucchini is my favorite summer vegetable. So I was sad that we were in North Carolina and I couldn’t have a garden back in Utah waiting for me with thousands of zucchini. Luckily our neighbors have a beautiful garden and are more than willing to share. So you have no excuse not to make this amazing bread. I am sure that you have a neighbor with an over abundance of zucchini just waiting to give to you. 🙂

Chocolate zucchini bread sliced on a wooden counter.
HOLY COW! This bread will rock your world. I have never made a quick bread that baked so incredibly perfect. It was so moist and rich with chocolate. It is awesome that it is packed with 1 1/2 cups of zucchini inside. The tiny green flecks make it look so pretty. But the brown sugar cinnamon crust on top. Wow. This is more like a dessert. But I think it isn’t quite in the dessert group because of the zucchini. So it is still a little heathy right? My picky anti veggie 5 year old gobbled down a piece. I just smiled knowing that he was eating zucchini. 🙂

Chocolate zucchini bread sliced on a wooden counter.


Chocolate Zucchini Bread

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Author Alyssa Rivers
Servings 8 Servings

A delicious chocolate quick bread with 1 1/2 cups of zucchini inside! It bakes perfectly and has a beautiful cracked sugar crust topping!

Course Bread
Cuisine American
Keyword bread recipes, chocolate zucchini bread, zucchini bread


  • 1 Cup flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3 Tablespoon unsweetened cocoa powder
  • 1/4 Cup canola oil
  • 1/2 Cup sugar
  • 1/4 Cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 Cup sour cream
  • 1 1/2 Cups zucchini grated
  • 1/2 Cup mini chocolate chips
  • zest from one orange optional


  • 2 Tablespoon brown sugar
  • 2 Tablespoon white sugar
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 350 degrees. Butter and flour a large 9" bread pan and set aside. Mix topping ingredients and set aside.
  2. Whisk together flour, cinnamon, baking soda, salt, cocoa powder in a small bowl until combined. Set aside.
  3. In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
  4. Fold in the grated zucchini (and zest if using). Add the remaining dry flour ingredients. Stir to combine and lastly fold in the chocolate chips.
  5. Pour into prepared 9" bread pan. Sprinkle the topping on the top. Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
  6. Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top. 🙂
Nutrition Facts
Chocolate Zucchini Bread
Amount Per Serving
Calories 313 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g20%
Cholesterol 46mg15%
Sodium 210mg9%
Potassium 140mg4%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 33g37%
Protein 4g8%
Vitamin A 176IU4%
Vitamin C 4mg5%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.



Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Hi,
    Being In the uk I’m not 100% sure is T a teaspoon or a tablespoon? Can’t wait to make this as I have a glut of courgettes coming!

  2. Have you tried using dark mashed beans in replace of oil and eggs? I just heard that you can do this and the brownies I tried, you really couldn’t tell any taste difference. It makes them protein packed which takes away guilt! Can’t wait to sneak these past my kids.

  3. I made this last night, cooled, & sliced this morning. SOOO delicious & moist thanks to the zucchini and sour cream.

    Two issues I had:
    1) The yummy topping on mine cracked as it cooled which meant it mostly disintegrated into chunks and pieces when I turned it over to cool on the rack. Not sure why that happened, but although it messed up the presentation a bit, wasn’t a huge deal.
    2) I had a problem getting mine out the pan. Maybe I didn’t use enough butter or flour in the pan beforehand or maybe it’s because I had it in the pan a little more than the 5-10 mins after it was baked. So be mindful of both of those things,

    Thanks for the awesome recipe! definitely making again!

  4. Forget bread…this was like cake! I would classify this as the greatest chocolate CAKE I’ve ever had. It was amazing. I will never make regular chocolate cake again after this.

  5. I have made this twice first time as directed tasted great but did not keep the loaf shape. The second time I poured it in a 9×13 pan added a T more of the two sugars for the topping and a full t of cinnamon it turns out more like a coffee cake. So yummy! My boys-husband, 2.5 and 1.5 year olds love it!

    1. I have made this loaf 3 times and had to throw all of them out. I am a baker so this is not the first time I was baking. but like Jese said it did not hold its shape. The middle was still unbaked. So I used 9×13 pan and baked it for 30 to 35 min and it came out perfect. So yammy!

  6. This was amazing! I veganized it by replacing the eggs with flax eggs (1 T ground flaxseed mixed with 3 T water for each egg), and replacing the sour cream with mashed banana. It was perfect – thank you!

  7. I made this the other night and it was a huge success with my girls. Thank you so much for sharing. I love finding new recipes to try out and anything with some nutritional value is a great plus. It worked out perfect also because I had some leftover shredded zucchini from making my Zucchini brownie recipe for my daughters birthday cake on Sunday. You can get this recipe on my blog if you are interested. Again, thank you so much for sharing.

  8. Delish!!!!!!!! Tastes just like my mama’s Italian Chocolate Christmas Cookies but in a bread! I made one substitution and used vanilla yogurt instead of sour cream. Mmmmmmmmm!

  9. I just cooked this recipe and I rate it a perfect 10. I didn’t have chocolate chips , so used a good quality finely chopped chocolate and used olive oil instead of canola oil Thanks for sharing this yummy recipe

  10. I tried this recipe yesterday and they turned out great! One modification: I didn’t have sour cream so I used greek yogurt and it worked perfectly. I also just put them into mini muffin tins instead of a loaf pan. Yum!

  11. Simple and quick. left out the chocolate chips as I didn’t have any. No matter – rich and moist and yummy. Only change I’d make next time is less of the crust. It’s nice but so thick that it cracked and pieces fell off. Half the volume would work better.

  12. Came across this recipe on pinterest. Tried last night and looooooooooooooooooved it. My husband and I eat breakfast, in the car, on the way to work. I tried so hard to sneak bites of his while he was driving. So so so so so so so so so so gooood!

    1. I don’t know if you have to or not. I just kind of scooped up the zucchini in the measuring cup and left most of the excess water.

  13. Wow! This recipe was amazing. I finally got my kids to eat zucchini bread! Even my picky husband liked it. Thanks so much for sharing this!

  14. Unbelievably delicious… Super rich and ooey gooey! I tripled the recipe and got a big bundt cake and a long loaf. Lots and lots of compliments. Thank you for sharing!

    1. Just baked your Chocolate Zucchini bread recipe using 3 small 3 x 6″ pans baked for 30 minutes in a convection oven. Delicious! Some of the crunchy crust came off when I removed bread from pans but laid it back on top. Thanks for sharing this easy to made recipe.

  15. This looks awesome, is there a dairy free option? Such as replace the sour cream for coconut cream? and maybe replace the canola with coconut oil.
    Thanks 🙂

  16. Hit up the farmers market this weekend and they had HUGE Zucchinis there! I just finished mixing this recipe and have it baking now! I did have to make a couple substitutions, I didn’t have sour cream so used mayo instead, and I don’t use canola oil so used vegetable oil, I also cut the sugar in half, the mix tasted great before I stuck it in the oven! Thank you, we can’t wait to try this!

  17. I’ve made this a few times and it is so moist and yummy. I did sub honey for the white sugar and used about 3/4 of the baking soda since I’m cooking at high altitude.

  18. I’ve used this recipe 4 times just this season! Everytime it’s been a little different (adding banana/carrot/Greek yogurt etc) and it’s always turned out great. It’s the only zucchini bread recipe I’ll need!

  19. Wow what an awesome loaf!!! This will be a new favorite for our family. A hint to make a loaf come out nice and easy every time is to line the loaf pan with parchment paper on all sides, then put the batter in, Easy to remove and no hassle.

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