Chocolate Zucchini Bread
An easy quick Chocolate Zucchini Bread recipe that has no butter or oil and is tender from applesauce and sour cream.
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I’ve been making this recipe since 2008, and it’s one of those that earns a permanent spot in the rotation every single summer. If you love baking with zucchini as much as I do, you’ll also want to check out my Chocolate Olive Oil Zucchini Bread and these Zucchini Chocolate Chip Cookies – both are reader favorites. One bowl, simple pantry ingredients, and about 15 minutes of hands-on time. Let’s get into it.
In This Post
Why You’ll Love this Chocolate Zucchini Bread
Skipping the oil and butter in a quick bread sounds like a recipe for disaster, but this loaf pulls it off because the fat and moisture come from two other sources working together. Unsweetened applesauce adds body and natural sweetness while keeping the crumb soft, and sour cream brings a subtle tang plus enough fat to keep everything rich and cohesive. The zucchini itself contributes moisture from the inside out as it bakes, which is exactly why zucchini bread stays so tender even a few days after baking.
The combination of both granulated and brown sugar isn’t an accident either. Brown sugar deepens the chocolate flavor and adds a slight caramel note that plays beautifully against the bitterness of the cocoa. And that full cup of semi-sweet chocolate chips? Non-negotiable. They melt into pockets of gooey chocolate throughout the loaf that make every single slice feel like a treat.
Heather’s Expert Tips for the Best Zucchini Bread
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Grate the zucchini and don’t squeeze it. Unlike some recipes, this one actually needs that extra moisture. Measure it loosely packed and add it straight to the batter.
- Use good cocoa powder. This is a chocolate-forward bread, so the cocoa matters. I recommend a Dutch-process cocoa for a deeper, less bitter chocolate flavor. As co-founder of Spiceology, I’ve spent years thinking about ingredient quality, and this is one spot where it really shows up in the finished product.
- Don’t overmix. Stir the dry ingredients into the wet just until everything is moistened. A few streaks of flour are fine. Overmixing activates the gluten and gives you a tough, dense loaf instead of a tender one.
- Check early, not late. Ovens vary, so start checking at the 60-minute mark by inserting a toothpick into the center. It should come out with just a few moist crumbs, not wet batter.
- Let it cool in the pan for 10-15 minutes before turning it out. Quick breads are fragile when hot. A short rest lets the crumb set up so it doesn’t fall apart when you slice it.
The Maillard Reaction
Even though this is a quick bread baked low-and-slow in a loaf pan, the Maillard reaction is still at work on the outside of your loaf. This is the chemical process that happens when proteins and sugars are exposed to heat, creating hundreds of new flavor compounds along the way. That slightly crackled, darker top crust on your finished loaf? That’s the Maillard reaction doing its job and adding a layer of toasty, complex flavor that the interior of the bread simply doesn’t have.
The cocoa powder in this recipe also interacts with the heat in interesting ways. At baking temperatures, the fat compounds in cocoa bloom and intensify, which is part of why this loaf smells incredible while it’s in the oven. The chocolate chips go through their own version of the same process, caramelizing slightly at the edges where they meet the hot batter. It all adds up to a loaf that tastes more complex than the ingredient list might suggest.
Ingredients in Chocolate Zucchini Bread
- Zucchini – use smaller zucchini for best results. The larger they are, the more watery they will be.
- All-purpose flour – unbleached or whole wheat. You can also substitute a gluten-free cup for cup.
- Applesauce – unsweetened applesauce will add a light spongy texture to the bread and removes the need for oil or butter. Use homemade or store-bought.
- Sour cream – helps the loaf stay moist and tender.
- Eggs – all recipes on FG use large eggs.
- Cocoa powder – use a good Dutch process cocoa for the best results.
- Sugar – granulated white sugar and brown sugar bring the sweetness.
- Ground cinnamon – adds just a little spicy warmth.
- Vanilla – use vanilla bean paste or vanilla extract.
- Kosher salt – if using table salt, cut the amount used in this recipe by half.
- Baking soda – adds leavening to help the bread rise while cooking.
- Chocolate chips – totally optional, but adds extra chocolatey deliciousness.
Recipe Variations & Add-Ins
- Greek yogurt instead of sour cream. Full-fat plain Greek yogurt is a 1:1 swap and works beautifully if that’s what you have on hand.
- Pumpkin puree instead of applesauce. This is a great fall variation that makes the loaf slightly denser and adds a warm, earthy note that pairs well with the cinnamon.
- Add espresso powder. A teaspoon of instant espresso mixed into the dry ingredients deepens the chocolate flavor without making it taste like coffee.
- Mix in nuts. Fold in half a cup of chopped walnuts or pecans with the chocolate chips for added texture and a classic quick bread feel.
- Make it mini loaves. Divide the batter between two small loaf pans and reduce the baking time to around 40-45 minutes. Mini loaves also make excellent gifts.
How to Store, Freeze, and Reheat
- Room temperature: Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
- Refrigerator: Because of the sour cream and applesauce, this bread stays moist in the fridge for up to 5 days. Let slices come to room temperature before eating or give them a quick 10-second warm in the microwave.
- Freezer (whole loaf): Wrap the fully cooled loaf in two layers of plastic wrap followed by a layer of foil and freeze for up to 3 months. Thaw overnight at room temperature.
- Freezer (slices): Slice the bread first, wrap individual slices in plastic wrap, and store them in a zip-top freezer bag. You can pull out one slice at a time and thaw in minutes.
- Avoid the fridge if possible for same-day eating. Refrigeration can dry out quick breads faster than room temperature storage if you’re planning to eat it within a day or two.
Frequently Asked Questions
No, you really can’t. The zucchini essentially disappears into the batter during baking, contributing moisture and texture without any detectable flavor. The chocolate does a thorough job of taking center stage, which makes this a great way to sneak vegetables past picky eaters.
No peeling required. The skin is thin and soft enough that it completely disappears into the batter once baked. Just wash the zucchini well, trim the ends, and grate it directly.
A gummy or undercooked center is almost always caused by too much moisture in the batter. If your zucchini is very large and watery, you may want to blot the grated zucchini lightly with a paper towel, or reduce by a couple tablespoons. Also make sure your oven temperature is accurate and that you’re testing with a toothpick before pulling the loaf.
Yes, and it actually gets better on day two. Once the loaf has fully cooled, wrap it tightly and store at room temperature overnight. The flavors deepen and the crumb settles into a slightly fudgier texture that’s even better than fresh out of the oven.
A standard 9×5 inch loaf pan is ideal for this recipe. Using an 8×4 pan will give you a taller loaf but may require an additional 10-15 minutes of bake time. Avoid going smaller than that or the center may not bake through properly.
You can, but you’d be changing the character of the bread. Applesauce gives the loaf a lighter, slightly spongier crumb, while oil would make it richer and denser. If you prefer the traditional oil version, use a neutral oil like avocado or vegetable oil in the same amount.
More Recipes to Try
- Chocolate Olive Oil Zucchini Bread
- Applesauce Chocolate Chip Cookies
- Whole Wheat Zucchini Bread
- Applesauce Pancakes
- Zucchini Chocolate Chip Cookies
Chocolate Zucchini Bread Recipe
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Ingredients
- 2 tbsp cocoa powder
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ¼ cup sour cream
- ⅓ cup unsweetened applesauce, homemade or store-bought
- 1 cup grated zucchini
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- ½ tsp ground cinnamon
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350º F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
- In a large bowl, combine cocoa powder, eggs, sugar, oil, grated zucchini and vanilla; beat well. Stir together the flour, baking soda, salt, cinnamon and chocolate chips. Add to wet ingredients just to moisten. Pour batter into prepared loaf pan.
- Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I love the addition of applesauce and sour cream to keep the crumb tender and delish!