Chocolate zucchini loaf is a favorite way to use an abundant garden zucchini harvest.
We boost the chocolate flavor with both cocoa powder and chocolate chips. Sour cream, grated zucchini and canola oil keep the loaf tender and moist. The recipe yields two loaves—one to enjoy right away and one to freeze. Properly wrapped in a freezer bag, these loaves keep well for up to six months.
How to Freeze Chocolate Zucchini Loaf
When zucchini is at its peak we often double or quadruple the batch—baking several loaves and freezing extras so chocolate zucchini bread is always on hand.
To freeze:
- Cool completely. Allow the loaf to cool fully so no residual warmth creates condensation that could form ice crystals and cause freezer burn.
- Wrap in parchment or wax paper. This extra layer helps protect the loaf, especially for storage beyond a few months. If you used parchment when baking, leaving it on while wrapping is fine.
- Use a freezer-grade bag and remove air. Choose a sturdy bag and press out as much air as possible before sealing.
- Label the bag. Note the contents and the month/year you packaged it so you can keep track of what you have in the freezer.
Can You Use Yellow Zucchini?
Yes. Grated yellow zucchini works just as well as green zucchini in baking. Flavor and texture differences are minimal, so substitute yellow zucchini without changing the recipe.
Can I Make Muffins Instead of Loaves?
Yes—you can turn this batter into muffins or mini loaves. Here are some practical tips:
- Prepare the pan: Line muffin cups with paper liners or grease them lightly with non-stick spray.
- Adjust baking time: Muffins bake faster than loaves. Start checking around 18 minutes and continue in short increments until a toothpick inserted in the center comes out clean.
- Yield: Two loaves worth of batter typically makes around 18–24 standard muffins, depending on cup size.
- Texture: Muffins may be slightly different in texture and crumb because of the shorter baking time and increased surface area.
How to Make Chocolate Chip Zucchini Loaf
Chocolate Chip Zucchini Loaf
Ingredients
- 1 3/4 cup all purpose flour
- 3/4 cup whole wheat flour*
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup chocolate chips
- 1 1/4 cup sugar
- 3 eggs
- 1/2 cup sour cream or yogurt
- 2/3 cup canola oil
- 2 tsp vanilla extract
- 3 cups packed grated zucchini
Instructions
-
Preheat oven to 350°F (180°C).
-
Grease or line two 8×4 inch (20 x 10 cm) loaf pans with parchment.
-
In a large bowl, whisk together all-purpose flour, whole wheat flour, cocoa, baking powder, baking soda, cinnamon and salt.
-
Stir in chocolate chips and set the dry mix aside.
-
In a medium bowl, beat together sugar, eggs, sour cream, oil and vanilla until smooth.
-
Fold in the grated zucchini.
-
Add the wet ingredients to the dry ingredients and stir just until combined; avoid overmixing.
-
Divide batter between the prepared pans—the batter will be thick.
-
Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
Notes
This loaf freezes very well once cooled. Makes 2 loaves.
Nutrition information shown is for one full loaf.
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store and serve seasonal ingredients in simple everyday meals.