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4.3 from 72 votes

Chocolate Zucchini Bread

Chocolate zucchini bread is quick, delicious, and the perfect use for the last of your summer zucchini. Enjoy a slice with your morning coffee or serve it up for dessert.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 20
Course: Bread

Ingredients

  • 2 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup coconut oil melted
  • ⅔ cup granulated sugar
  • ⅔ cup light brown sugar
  • ½ cup sour cream
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups grated zucchini
  • 1 cup semi-sweet chocolate chips
  • ¾ cup shredded sweetened coconut

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Spray two 8x4-inch loaf pans with baking spray and/or line with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa, salt, baking soda, baking powder and cinnamon.
  3. In a large bowl with an electric mixer, mix the coconut oil and sugars until combined. Mix in the sour cream. Add in the eggs and vanilla and mix until thoroughly incorporated.
  4. Slowly add dry ingredients to wet ingredients and mix until just combined.
  5. Add in the zucchini and mix for about 1 minute, or until the batter is moistened and the zucchini is evenly incorporated into the batter. Stir in the chocolate chips and shredded coconut.
  6. Spread the batter into the prepared pans and bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool bread in pan for 30 minutes. Remove bread to a wire rack to cool completely.

Notes

  • Makes 2 loaves.