Ultra-Moist Chocolate Zucchini Bread with Sour Cream: Decadent and Moist Every Time

If you’re a fan of chocolate and looking for a guilt-free indulgence, this Ultra-Moist Chocolate Zucchini Bread with Sour Cream is the ultimate treat. Combining tender zucchini with rich cocoa and a touch of sour cream, this bread is irresistibly moist, soft, and bursting with flavor.

Unlike ordinary quick breads that can be dry, the addition of sour cream ensures each bite is melt-in-your-mouth perfect. It’s an excellent way to sneak in vegetables while still satisfying a chocolate craving. Perfect for breakfast, dessert, or an afternoon snack, this recipe is a must-have in your baking repertoire.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1/2 cup chocolate chips (optional)

Instructions

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
3. Mix Wet Ingredients: In a large bowl, beat eggs, oil, brown sugar, granulated sugar, and vanilla until smooth. Stir in sour cream.
4. Add Zucchini: Fold in grated zucchini until evenly combined.
5. Combine Wet and Dry Ingredients: Gradually mix dry ingredients into wet ingredients until just combined. Do not overmix. Gently fold in chocolate chips if using.
6. Bake: Pour batter into prepared loaf pan. Bake 50–60 minutes or until a toothpick inserted in the center comes out clean.
7. Cool: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Serve: Slice and enjoy as is, or lightly dust with powdered sugar or drizzle with melted chocolate for extra decadence.

Tips for Perfect Chocolate Zucchini Bread

• Grate zucchini finely: This ensures the bread stays moist without creating a watery batter.
• Sour cream is key: Adds moisture and tang, balancing the rich chocolate flavor.
• Don’t overbake: Check at 50 minutes and adjust; overbaking can dry out even a moist loaf.
• Make ahead: Bread tastes even better the next day as flavors meld.

Ultra-Moist Chocolate Zucchini Bread with Sour Cream

Rich, tender chocolate zucchini bread with sour cream that stays ultra-moist and perfect for breakfast, dessert, or snacks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 1 loaf

Course: Breakfast, Dessert, Snack

Cuisine: American, Vegetable

Calories: 280

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 0.5 cup cocoa powder
• 1.5 tsp baking soda
• 1 tsp baking powder
• 0.5 tsp salt
• 0.5 tsp cinnamon

Wet Ingredients

• 2 eggs large
• 0.5 cup vegetable oil
• 0.5 cup brown sugar packed
• 0.25 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup sour cream
• 1.5 cups grated zucchini about 2 medium zucchinis
• 0.5 cup chocolate chips optional

Equipment

• Mixing bowls
• 9×5-inch loaf pan
• Wire rack
• Whisk
• Grater

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, beat eggs, oil, brown sugar, granulated sugar, and vanilla until smooth. Stir in sour cream.
4. Fold in grated zucchini until evenly combined.
5. Gradually mix dry ingredients into wet ingredients until just combined. Gently fold in chocolate chips if using.
6. Pour batter into prepared loaf pan and bake 50–60 minutes or until a toothpick inserted in the center comes out clean.
7. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
8. Slice and serve. Optional: dust with powdered sugar or drizzle with melted chocolate.

Notes

Sour cream ensures ultra-moist texture. Can add nuts or chocolate chunks for variation.

Variations

• Nutty Chocolate Zucchini Bread: Add 1/2 cup chopped walnuts or pecans.
• Chocolate Orange Zucchini Bread: Add 1 tsp orange zest for a citrusy twist.
• Vegan Option: Substitute eggs with flax eggs and use coconut oil instead of vegetable oil.

Serving Suggestions

• Slice and serve with a smear of cream cheese or butter.
• Pair with coffee, tea, or a glass of milk for a cozy snack.
• Make mini loaves for gifting or portion control.

Fun Facts & Cultural Context

Zucchini bread became popular in the U.S. during the 1960s and 70s as a way to use summer zucchini abundance creatively. Adding cocoa and sour cream elevates this humble vegetable into a decadent, dessert-like bread that still retains its healthy aspects. This recipe is perfect for home bakers looking for moist, chocolatey quick breads that also sneak in some veggies.

Storage

• Store at room temperature in an airtight container for up to 3 days.
• Refrigerate for up to 5 days.
• Freeze slices individually for easy snack prep.