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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.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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
  • 9x5-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.