This chocolate zucchini bread is so easy and addictive! One of my most popular zucchini bread recipes ever and always requested by my family and friends.
How to Make Chocolate Zucchini Bread
- Make the zucchini bread. Combine the flour, cinnamon, cocoa powder, and baking powder and set aside. Use a stand mixer with the paddle bit to beat the eggs and honey. Add the pure vanilla extract, oil, and sour cream and beat until combined. Add the flour blend and beat until just mixed in. Fold in the shredded zucchini (squeezed) and chocolate chips. Pour the batter into the prepared pan.
- Bake: Bake the bread for 55 to 60 minutes or until a toothpick pushed into the center of the bread comes out clean. Remove from the oven and let cool.
- Make the glaze: Add all the ingredients needed for the glaze together and whisk until smooth. Spread on top of the cooled bread. Slice and serve.
Storing and Freezing Instructions
To Store: Chocolate zucchini bread can be stored in the refrigerator for up to a week. Make sure to close it up tightly to prevent the bread from drying out and spoiling.
To Freeze: This zucchini bread can also be frozen for up to three months. If you plan on freezing it, wrap it up without the glaze and freeze. Once you’re ready, defrost the bread, make the glaze fresh, glaze and serve.
Chocolate Zucchini Bread
This chocolate zucchini bread is so easy and addictive! One of my most popular zucchini bread recipes ever and always requested by my family and friends.
Ingredients
For the bread:
- 1 cup all-purpose flour
- 1 tsp cinnamon
- 1 ½ tsp baking powder
- 3 tbsp unsweetened cocoa powder
- 2 eggs
- ½ cup honey
- 1 tsp pure vanilla extract
- ¼ cup grapeseed oil
- ¼ cup sour cream
- 1 ½ cups zucchini, grated and moisture squeezed out
- ½ cup mini chocolate chips, optional
For the cinnamon glaze:
- ½ cup powdered sugar
- ¼ tsp ground cinnamon
- 1 tbsp milk
- ½ tsp vanilla
Instructions
- Preheat oven to 350°F.
- Line an 8×4 inch loaf pan with parchment paper and set aside.
- To make the bread, in a bowl combine the flour, cinnamon, cocoa powder and baking powder.
- In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and honey.
- Add the vanilla extract, oil and sour cream and beat until combined.
- Add the flour mixture and beat until incorporated.
- Fold in shredded zucchini and chocolate chips.
- Pour the batter into the prepared pan.
- Bake in preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool.
- To make the glaze, add all the ingredients to a bowl and whisk until smooth.
- Spread on top of the cooled bread.
- Slice and serve.
Notes
- Grating tip: Squeeze the moisture from the grated zucchini for a dryer version of the wet zucchini bread.
- Measuring tip: Accurately measure the flour by scooping it into a measuring cup and leveling it off with the handle of the spoon or a knife. Too much flour in the batter can make the bread dry.
- Baking tip: Check the bread at the 50-minute mark to prevent overbaking. If the toothpick comes out batter-free, it’s done.
- Cooling tip: Let the bread cool completely in the pan. This helps the bread set and prevents it from breaking apart once it is turned out.
- Glazing tip: Make sure the bread is completely cool before applying the glaze. This will help the glaze to set properly and prevent it from melting off.
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