Chocolate Zucchini Moist Treat

This chocolate zucchini bread is a delicious way to enjoy a rich, moist treat while sneaking in some extra vegetables. It blends cocoa, semi-sweet chocolate chips, and a touch of cinnamon for a flavor that feels indulgent but still comforting.

I first made this loaf for a school event, and it quickly became my go-to when I want to impress friends with something both chocolatey and homey. I learned that squeezing the zucchini really well prevents a soggy bread and is key to success.

Ingredients

• All purpose flour: 1 and a half cups which provides structure choose unbleached for best flavor
• Unsweetened cocoa powder: Half a cup responsible for deep chocolate notes Dutch process cocoa will mellow the tartness
• Baking soda: One teaspoon helps the bread rise and become tender
• Baking powder: Half a teaspoon adds gentle lift for a light texture
• Salt: Half a teaspoon balances sweetness and enhances flavor
• Ground cinnamon: One teaspoon boosts warmth and complements the chocolate
• Vegetable oil: Half a cup gives moistness without heaviness neutral oils like canola work well too
• Granulated sugar: Half a cup for sweetness and moisture
• Light brown sugar: Half a cup packed adds caramel notes and moisture
• Eggs: Two large eggs bind ingredients and add richness room temperature helps batter mix smoothly
• Vanilla extract: Two teaspoons pure brightens the overall flavor
• Zucchini: One and a half cups finely shredded and squeezed to avoid excess moisture which keeps the bread tender not soggy
• Sour cream: Half a cup for added moisture and slight tang that lifts chocolate flavors
• Semi sweet chocolate chips: One cup fold in pockets of melted chocolate throughout the bread

Instructions

Prepare the zucchini:

Finely shred zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much liquid as you can. This step is crucial to prevent the loaf from becoming dense or gummy.

Mix the dry ingredients:

In a large bowl, whisk together the all purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Whisk until the mixture is uniform and free of lumps to ensure even baking and texture.

Combine wet ingredients:

In another bowl, whisk the vegetable oil with granulated sugar and light brown sugar until fully blended and smooth. Add the eggs one at a time, beating well after each addition. Finally, stir in the pure vanilla extract.

Incorporate zucchini and sour cream:

Gently fold the squeezed zucchini and sour cream into the wet ingredients, taking care not to overmix. This maintains the tender crumb and distributes moisture evenly.

Combine wet and dry mixtures:

Add the dry mix to the wet ingredients and stir with a spatula until just combined. Make sure there are no streaks of flour visible but avoid overmixing to keep the loaf light.

Fold in chocolate chips:

Reserve a handful of chocolate chips for topping. Fold the remaining chips into the batter, making sure they are evenly dispersed for pockets of melted chocolate throughout.

Prepare the loaf pan:

Grease a 9 by 5 inch loaf pan thoroughly. For easier removal, line the pan with parchment paper extending beyond the sides to create a sling.

Bake the bread:

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips on top. Bake in a preheated oven at 350 degrees Fahrenheit or about 175 degrees Celsius for 50 to 60 minutes. Check doneness by inserting a toothpick in the center it should come out with a few moist crumbs but no wet batter.

Cool and serve:

Allow the bread to cool in the pan for 15 to 20 minutes before lifting it out using the parchment sling. Transfer to a wire rack and cool completely. Slice only after it has fully cooled to achieve clean cuts and perfect texture.

One holiday, I brought this loaf to a family gathering and people were surprised and delighted by how the veggie addition made the bread richer and more complex.

Storage tips

Wrap completely cooled bread in plastic wrap or store in an airtight container at room temperature for up to three days. For longer storage, slice and freeze wrapped in plastic and foil for up to three months. Thaw at room temperature or toast for quick enjoyment.

Ingredient substitutions

You can swap sour cream for full fat Greek yogurt for a similar moist crumb with slightly tangier flavor. Replace vegetable oil with melted coconut oil to add a gentle coconut aroma and firmer texture when cooled. Use chopped bittersweet or dark chocolate instead of chips to have larger melty chocolate pockets and a richer taste.

Serving suggestions

Spread a bit of whipped mascarpone or salted butter on each slice for extra indulgence. Pair with espresso or a bold black tea to balance the sweetness. Try folding in toasted walnuts or a bit of orange zest into the batter for fun flavor variations.

Squeeze the zucchini very well and let the loaf cool completely before slicing to ensure the best texture.

Your Recipe Questions Answered

→ Why does my bread sink in the middle?

Sinking often results from overly wet batter or underbaking. Thoroughly squeezing zucchini moisture and baking until a toothpick shows moist crumbs helps maintain structure.

→ Can I prepare this bread in advance?

Yes, it stays moist for several days when wrapped tightly at room temperature or refrigerated and may develop richer flavors after resting overnight.

→ Is freezing this loaf possible?

Absolutely. Wrap slices or the whole loaf tightly in plastic wrap and foil. Freeze up to 3 months, thaw at room temperature or lightly toast slices before serving.

→ How to prevent chocolate chips from sinking?

Toss chocolate chips with a teaspoon of flour prior to folding them into batter. This helps keep them evenly distributed throughout the loaf.

→ What substitutions can enhance flavor or texture?

Replace sour cream with full-fat Greek yogurt for a tangier taste, or swap vegetable oil with melted coconut oil for subtle coconut undertones and firm texture.