Homemade Chocolate Cinnamon Zucchini Bread

If you ask me, zucchini bread is one of those perfect ways to sneak vegetables into something sweet.

This chocolate cinnamon version takes a classic recipe and adds two ingredients that make everything better. The dark cocoa gives it that rich, brownie-like quality, while cinnamon adds a warm, homey touch that reminds me of weekend baking.

The zucchini keeps the bread super moist and tender, and trust me – you won’t even know it’s there. It basically disappears into the chocolatey goodness, leaving behind only its magic moisture-giving properties.

It’s a family-friendly treat that works for breakfast, afternoon snacks, or even dessert – the kind of recipe that makes everyone happy without feeling guilty about seconds.

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for this bread since they tend to have the perfect moisture content and fewer seeds than larger ones. If you’re using garden zucchini, avoid the giant ones that got away from you – these mega-zucchini can be watery and have tough seeds. When it comes to prep, there’s no need to peel your zucchini before shredding, as the skin adds nice flecks of green to your bread and contains good nutrients. After shredding, you can give the zucchini a gentle squeeze to remove excess moisture, but don’t go overboard – that natural moisture helps keep your bread nice and moist.

Options for Substitutions

This zucchini bread recipe is pretty forgiving and allows for several ingredient swaps:

• Zucchini: You can swap the zucchini with grated yellow summer squash or carrots. Just make sure to squeeze out excess moisture before using.
• Canola oil: Any neutral-flavored oil works here – try vegetable oil, melted coconut oil, or even melted butter as a 1:1 replacement.
• Sour cream: Plain Greek yogurt, regular yogurt, or buttermilk can replace sour cream. If using regular yogurt, strain it first to remove excess liquid.
• All-purpose flour: You can use whole wheat flour for up to half of the all-purpose flour. For gluten-free, try a 1:1 gluten-free baking flour blend.
• Cocoa powder: Both Dutch-process or natural cocoa powder work fine in this recipe. Just make sure it’s unsweetened.
• Mini chocolate chips: Regular chocolate chips work too, or try chopped nuts, dried cranberries, or a mix of your favorite add-ins. You can even skip them altogether.
• Eggs: For each egg, you can substitute with 1/4 cup mashed banana or 1/4 cup applesauce plus 1/2 teaspoon baking powder.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bread is dealing with excess moisture – be sure to squeeze out as much liquid as possible from your shredded zucchini using a clean kitchen towel or cheesecloth, or you’ll end up with a gummy texture.

Another common mistake is overmixing the batter once the flour is added; mix just until the dry ingredients are incorporated to ensure a tender crumb, as too much mixing will develop the gluten and make your bread tough.

When it comes to checking doneness, don’t rely solely on the toothpick test near the edges – insert it in the center and several spots, as the moisture from the zucchini can create uneven baking, and remember that the chocolate chips might make the toothpick look wet even when the bread is done.

For the best texture and flavor, let the bread cool completely (at least 1 hour) before slicing, and store it in an airtight container with a paper towel to absorb any excess moisture that might develop.

What to Serve With Chocolate Zucchini Bread?

This moist chocolate zucchini bread makes a perfect breakfast, snack, or dessert that pairs wonderfully with your favorite hot drinks. A warm slice goes great with your morning coffee or afternoon tea, and adding a spread of cream cheese or butter makes it even better. For dessert, try serving it slightly warmed with a scoop of vanilla ice cream on top, or keep it simple with a cold glass of milk. If you’re hosting brunch, serve it alongside some fresh fruit and yogurt for a nice balance of flavors.

Storage Instructions

Counter Storage: This chocolate zucchini bread stays moist and yummy at room temperature for up to 3 days. Just wrap it well in plastic wrap or keep it in an airtight container. I like to place a paper towel under and over the bread to absorb any extra moisture from the zucchini.

Refrigerate: Want it to last longer? Pop it in the fridge in an airtight container, and it’ll stay fresh for up to a week. The cold temperature helps maintain that perfect texture, especially since this bread is extra moist from the zucchini and sour cream.

Freeze: This bread freezes like a dream! Wrap individual slices or the whole loaf tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. When you’re ready to enjoy, just thaw it overnight in the fridge or for a few hours on the counter.

Warm Up: If you like your zucchini bread warm (who doesn’t?), pop a slice in the microwave for 10-15 seconds. The chocolate chips get slightly melty again – it’s like having it fresh from the oven!

Preparation Time	20-30 minutes
Cooking Time	50-60 minutes
Total Time	70-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 30-40 g
• Fat: 90-100 g
• Carbohydrates: 250-270 g

Ingredients

• 2 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 3 cups shredded zucchini
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 6 tablespoons cocoa powder (no sugar added)
• 1/2 cup canola oil
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup sour cream
• 3/4 cup mini chocolate chips
• Zest of one orange (optional)

Step 1: Prepare the Oven and Pans

Preheat your oven to 350°F (175°C).

Meanwhile, butter and flour two loaf pans to ensure easy removal of the bread later.

Set the prepared pans aside for use after the batter is ready.

Place your shredded zucchini in a fine mesh strainer over a bowl and set aside to allow excess moisture to drain.

Step 2: Prepare the Topping and Dry Ingredients

In a small bowl, mix your topping ingredients and set aside.

Next, grab another small bowl and place the flour, cinnamon, baking soda, salt, and cocoa powder in it.

Whisk these ingredients together until well combined, then set aside.

Step 3: Mix Wet Ingredients

Using a stand or hand mixer, beat together the oil, white sugar, brown sugar, and eggs until the mixture is slightly fluffy, approximately 1-2 minutes.

Add in the vanilla extract and sour cream, mixing again until everything is fully combined.

Step 4: Incorporate Zucchini and Chocolate Chips

Gently press down on the zucchini in the strainer and discard any excess liquid.

Add the zucchini to the wet batter (and zest if you are using it).

Take a spoonful of the dry flour mixture and toss it with the chocolate chips.

This helps keep them distributed evenly in the batter.

Step 5: Combine Ingredients and Prepare for Baking

Add the remaining flour mixture to the batter and stir gently until just combined, ensuring not to overmix.

Divide the batter evenly between the two prepared loaf pans.

Sprinkle the topping mixture over each loaf, ensuring an even distribution across the surface.

Step 6: Bake and Cool the Loaves

Bake the loaves in your preheated 350°F oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let the loaves cool on a rack for about 5-10 minutes.

After they have cooled slightly, carefully remove them from the pans to finish cooling or to serve immediately for a warm, delicious treat.