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Chocolate Zucchini Bread


  • 11.25 oz 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 cups shredded zucchini
  • 3/4 cup vegetable oil
  • 3/4 cup sour cream or full-fat greek yogurt
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 cup coarsely chopped dark chocolate


  • Preheat oven to 350ºF. Line two loaf pans with parchment paper.
  • In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the zucchini, oil, sour cream, milk, eggs and vanilla extract. Add the flour mixture and fold together with a rubber spatula until 80% combined. Fold in chocolate (and now the batter should be uniform but not overmixed).
  • Divide batter between two loaf pans and bake in centre of oven until top feels springy when pressed, 40-50 minutes.