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5 from 2 votes

Chocolate Zucchini Bread

A delicious chocolate quick bread with 1 1/2 cups of zucchini inside! It bakes perfectly and has a beautiful cracked sugar crust topping!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Bread, Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Keyword: bread recipes, chocolate zucchini bread, zucchini bread
Servings: 8 Servings
Author: Alyssa Rivers

Ingredients

Topping

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Spray a large 9" bread pan with non-stick cooking spray and set aside.
  • Mix the 2 tablespoons brown sugar, 2 tablespoon granulated sugar, and ½ teaspoon cinnamon together and set aside.
  • Whisk together 1 cup all-purpose flour, 1 teaspoon cinnamon, ¾ teaspoon baking soda, ¼ teaspoon salt, and 3 tablespoons unsweetened cocoa powder in a small bowl until combined. Set aside.
  • In a stand mixer or using a hand mixer, beat together ½ cup sugar, ¼ cup brown sugar, ¼ cup canola oil, and 2 eggs for about 1-2 minutes until slightly fluffy. Add 1 teaspoon vanilla and ¼ cup sour cream.
  • Fold in the 1 ½ cups grated and strained zucchini. Add the flour mixture, stir to combine, and lastly fold in the ½ cup mini chocolate chips.
  • Pour the batter into the bread pan. Sprinkle the topping mixture on the top. Bake for 50-60 minutes. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
  • Let cool for about 5-10 minutes and remove from pan.

Notes

Updated on July 29, 2020
Originally Posted on August 19, 2013

Nutrition

Calories: 313kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 206mg | Potassium: 146mg | Fiber: 2g | Sugar: 33g | Vitamin A: 177IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg

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