The very first time I baked this chocolate zucchini bread with sour cream, my whole kitchen smelled like a cross between a French patisserie and a cozy summer garden. Imagine the deep aroma of cocoa and the warmth of oven-fresh bread, all with a secret veggie twist you can barely detect. Honestly, I was skeptical at first—zucchini, in a dessert? But after one slice, I was hooked. This chocolate zucchini bread recipe is so easy and extra moist, you’ll find yourself sneaking another piece before the loaf even cools. Trust me, it’s that irresistible.
My love for this chocolate zucchini bread started out of necessity—I had a bumper crop of zucchini one July, and you can only make so many stir-fries. Then came the magic: I tweaked my go-to chocolate loaf, swapped in sour cream for a tangy, rich boost, and suddenly stumbled on the softest, fudgiest bread I’ve ever tasted. Not only does the sour cream make it extra moist, but it also gives it a bakery-worthy crumb. Plus, this recipe is a lifesaver for busy families, picky eaters, and anyone who wants to sneak a little veggie goodness into dessert. I’ve baked it for potlucks, late-night cravings, and even as a sweet breakfast treat (don’t judge, it’s got veggies!).
If you’re looking for a chocolate zucchini bread recipe that’s easy, extra moist, and delivers every time, you’ve landed in the right place. I’ve tested this more times than I can count—sharing slices with friends, family, and even the occasional skeptical neighbor. Every single time, it disappears in a flash. Whether you’re a seasoned baker or a newbie, you’ll love how simple, foolproof, and delicious this chocolate zucchini bread with sour cream truly is.
Why You’ll Love This Chocolate Zucchini Bread Recipe
After baking (and devouring) dozens of loaves, I can honestly say this chocolate zucchini bread recipe is the one I go back to again and again. Here’s why you’ll fall in love with it, too:
- Super Easy: No fussy steps or fancy equipment—just straightforward mixing, baking, and enjoying. You can whip it up on a busy weeknight or a lazy Sunday morning.
- Extra Moist Texture: Thanks to the sour cream and fresh zucchini, every bite is perfectly tender and never dry. It’s the kind of loaf that stays delicious for days (if it lasts that long!).
- Rich Chocolate Flavor: Dutch-processed cocoa and chocolate chips make this bread taste almost like a brownie, but with a wholesome twist.
- Hidden Veggies: You won’t taste the zucchini, but it’s working behind the scenes to keep everything light, soft, and secretly nutritious. Perfect for sneaky parents or veggie-averse adults.
- One-Bowl Wonder: Less mess, less stress. All the ingredients come together in a single bowl (fewer dishes, more time to eat).
- Flexible for Any Occasion: Serve it for dessert, breakfast, snack time, or even as a sweet gift. It’s a batch bake that fits every mood and moment.
- Crowd-Pleaser: I’ve served this to kids, grandparents, and coworkers—everyone raves about the deep chocolate flavor and moist crumb. People are always shocked when they find out there’s zucchini inside!
What sets this recipe apart from the rest? It’s the sour cream. A lot of chocolate zucchini bread recipes skip this secret ingredient, but honestly, it’s a game changer. The tangy richness balances the sweetness and takes the moisture to another level—no more dry or crumbly slices here. I also blend the zucchini just enough so it melts into the batter, giving you all the moisture without any stringy bits. And if you love a little extra chocolate (who doesn’t?), sprinkling chocolate chips on top guarantees gooey, melty bites in every slice.
This isn’t just comfort food—it’s the kind of homey treat that makes you close your eyes and sigh with happiness after the first bite. Whether you’re baking to impress or just to treat yourself, this chocolate zucchini bread with sour cream is simply the best.
Ingredients Needed
This chocolate zucchini bread recipe uses a handful of everyday ingredients, but each one plays an important role in creating that ultra-moist, rich, and chocolatey loaf. No weird stuff—just pantry staples and fresh zucchini (you probably have most of these on hand already!).
- All-purpose flour (1 3/4 cups / 220g) – Gives structure to the loaf. For gluten-free, use a 1:1 baking blend.
- Unsweetened cocoa powder (1/2 cup / 50g) – Dutch-processed is my go-to for a deeper chocolate flavor, but regular works, too.
- Baking soda (1 tsp) – Helps the bread rise and keeps it light.
- Baking powder (1/2 tsp) – Adds extra lift for a soft crumb.
- Fine sea salt (1/2 tsp) – Balances out the sweetness and boosts flavor.
- Granulated sugar (3/4 cup / 150g) – Sweetens the loaf. Brown sugar can be swapped in for a slightly caramel flavor.
- Large eggs (2, room temperature) – Binds everything together and adds richness.
- Vegetable oil (1/2 cup / 120ml) – Keeps the loaf super moist and tender. You can use melted coconut oil or avocado oil if you prefer.
- Sour cream (1/2 cup / 120g) – The secret to extra moisture and that lovely tang. Greek yogurt works as a replacement if you’re out of sour cream.
- Vanilla extract (2 tsp) – Rounds out the chocolate flavor. I always reach for pure vanilla for the best aroma.
- Zucchini (2 cups grated, about 250g, from 1 medium zucchini) – No need to peel. I like to pat it dry with a towel so the batter isn’t too wet.
- Chocolate chips (3/4 cup / 130g, plus extra for topping) – Semi-sweet is classic, but dark or milk chocolate chips are great, too.
Ingredient Notes & Tips:
- For the best results, grate the zucchini on the medium holes of a box grater. If it’s extra juicy, gently squeeze out excess liquid (but don’t wring it bone dry—you want some moisture left).
- I’m partial to King Arthur all-purpose flour for consistent texture, but any unbleached AP flour works.
- If you’re feeling adventurous, toss in a handful of chopped walnuts or pecans for crunch.
- For a dairy-free version, swap the sour cream for a thick coconut yogurt and use dairy-free chocolate chips.
- Extra ripe zucchini is actually perfect here! It blends in seamlessly and makes the bread even softer.
Equipment Needed
One of the best things about this chocolate zucchini bread recipe is how little equipment you need. Here’s what I use every time:
- 9×5-inch loaf pan – Standard size works best. If you only have an 8×4-inch pan, your loaf will be taller and might need a couple of extra minutes baking time.
- Box grater – For shredding the zucchini. You can use a food processor with a shredding blade, but honestly, the grater is less hassle and easier to clean.
- Mixing bowls – One large for the batter, one small for the dry ingredients.
- Whisk and spatula – I use a sturdy silicone spatula for folding in the zucchini and chocolate chips.
- Measuring cups and spoons – Accurate measurements matter here for the perfect crumb.
- Parchment paper or nonstick spray – To line or grease your loaf pan (makes removal a breeze!).
If you don’t have a loaf pan, you can bake the batter in a muffin tin—just reduce the baking time to about 20-25 minutes and check with a toothpick. I’ve even tried it in a square cake pan when I couldn’t find my loaf pan (hey, desperate times). No fancy gadgets needed—just reliable, everyday tools.
For easy cleanup, I always soak my grater and spatula right after use. And if you’re on a budget, most of these tools are available at dollar stores or garage sales—no need to splurge to bake something amazing!
Preparation Method
- Prepare your pan and oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line it with parchment paper, leaving a bit of overhang for easy removal. This helps the bread come out perfectly clean, every time.
- Grate the zucchini: Using a box grater, shred 2 cups (about 250g) of zucchini. If your zucchini is super watery, gently squeeze out excess moisture with a clean kitchen towel, but don’t dry it out completely. The natural moisture is key for that extra moist crumb.
- Mix the dry ingredients: In a small bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1/2 cup (50g) unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
- Combine the wet ingredients: In a large mixing bowl, whisk together 3/4 cup (150g) granulated sugar, 2 large eggs (room temperature), and 1/2 cup (120ml) vegetable oil until smooth and slightly pale, about 1-2 minutes. Add 1/2 cup (120g) sour cream and 2 tsp vanilla extract, whisking until fully incorporated.
- Add zucchini: Fold the grated zucchini into the wet mixture. It might look a little lumpy or loose at first, but don’t worry—it’ll all come together.
- Combine wet and dry: Add the dry ingredient mixture to the wet ingredients. Use a spatula to gently fold everything together until just combined. Don’t overmix—stop once you no longer see dry streaks of flour. The batter should be thick but scoopable.
- Stir in chocolate chips: Fold in 3/4 cup (130g) chocolate chips. If you love extra gooey bites, save a handful to sprinkle on top before baking.
- Fill the pan: Pour the batter into your prepared loaf pan, smoothing the top with your spatula. Sprinkle the reserved chocolate chips over the top for a bakery-style finish.
- Bake: Place the loaf in the center of your oven and bake for 50-60 minutes. Check at 50 minutes by inserting a toothpick into the center—if it comes out with a few moist crumbs (not raw batter), it’s done! Every oven is different, so keep an eye out.
- Cool: Let the bread cool in the pan for about 15 minutes, then use the parchment overhang to lift it onto a wire rack. Cool completely before slicing for the cleanest cuts (I know, it’s tough to wait!).
Troubleshooting Tips:
If your bread sinks in the middle, it might be underbaked—give it a few more minutes and check again. If it’s too dense, double-check your baking soda and powder for freshness, and don’t overmix the batter. A little patience goes a long way for that perfect, extra moist texture!
Cooking Tips & Techniques
After a dozen chocolate zucchini bread loaves, I’ve learned a thing or two. Here’s what I wish I’d known from the start:
- Don’t skip squeezing the zucchini: If it’s too wet, your bread can turn gummy in the middle. Just a gentle squeeze is enough—you want a little moisture left for that signature soft crumb.
- Resist overmixing: Once you add the flour, switch to a spatula and fold gently. Overworked batter turns tough, not tender.
- Room temperature ingredients matter: Eggs and sour cream mix in more smoothly, giving you an even texture. If you forget, just set your eggs in a bowl of warm water for 5 minutes before using.
- Check for doneness early: Ovens vary! Start checking at 50 minutes—if your toothpick comes out gooey, bake a little longer, but if it’s bone dry, you’ve gone too far.
- Let it cool before slicing: I know it’s hard, but slicing too soon makes the bread crumbly. Cooling helps set that extra moist, fudgy crumb.
I’ve definitely pulled out a loaf too soon (hello, soggy middle) or overbaked it trying to get the top to look “just right.” My best tip? Trust your senses—the bread should smell rich, chocolatey, and slightly sweet, and the top will feel springy when gently pressed. If you’re multitasking, set a timer and use it as your baking buddy. And don’t be afraid to sprinkle a few extra chocolate chips on top mid-bake for extra gooeyness!
Variations & Adaptations
One of the best things about chocolate zucchini bread is how easy it is to make it your own. Here are a few of my favorite tweaks:
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve tried King Arthur’s and Bob’s Red Mill, and both work beautifully. Just check for doneness a bit earlier since gluten-free loaves can bake faster.
- Dairy-Free: Use thick coconut yogurt or a dairy-free sour cream alternative in place of regular sour cream, and choose dairy-free chocolate chips. The bread stays just as moist and rich!
- Nutty Crunch: Stir in 1/2 cup (60g) of chopped walnuts or pecans for texture. Toasting them first brings out extra flavor.
- Spice it Up: Add 1/2 teaspoon cinnamon and a pinch of espresso powder for a warm, mocha-like depth. I love this twist in the fall.
- Mini Loaves or Muffins: Pour the batter into greased mini loaf pans or muffin tins. Bake mini loaves for 25-30 minutes or muffins for 20-25 minutes, checking doneness with a toothpick.
Once, when I was out of chocolate chips, I tossed in a handful of dried cherries and white chocolate—total win. If you or someone you’re baking for has nut allergies, just skip the nuts and double down on the chocolate chips. Don’t be afraid to swap in whatever you have on hand; this recipe is as forgiving as it is delicious.
Serving & Storage Suggestions
This chocolate zucchini bread is best enjoyed slightly warm, with the chocolate chips still a little melty. Slice thick for breakfast with your favorite coffee, serve as a casual dessert with a scoop of vanilla ice cream, or drizzle with a little warm chocolate sauce for a fancy touch. Sometimes I even toast a slice and spread a bit of salted butter on top—heaven!
For storage, wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. If your kitchen is warm, pop it in the fridge to keep it fresh (just bring to room temp before eating for best flavor). You can also freeze slices individually—wrap each in plastic, then foil, and stash in a zip-top bag for up to 3 months. Thaw overnight or microwave for 20-30 seconds for instant chocolatey goodness.
Honestly, the flavor deepens after a day—so if you can wait, you’re in for an even richer treat. It’s perfect for packing in lunchboxes or sharing at a picnic. Just don’t be surprised if it disappears fast!
Nutritional Information & Benefits
Each thick slice of this chocolate zucchini bread (based on 10 slices per loaf) clocks in at roughly 220 calories, with about 4g protein, 30g carbs, and 10g fat. The zucchini adds a little fiber and vitamin C, while the sour cream bumps up the calcium and protein. Using Greek yogurt instead of sour cream will lower the fat and add extra protein.
This recipe is nut-free as written, and it can be made gluten-free or dairy-free with simple swaps. Keep in mind, it does contain eggs and wheat unless substitutions are made. If you’re watching your sugar, you can use a 1:1 baking stevia blend, though the texture may be a little different.
Honestly, I love how this bread sneaks in veggies and makes dessert feel just a little bit healthier—without sacrificing any of that decadent, chocolatey satisfaction.
Conclusion
If you’re on the hunt for a chocolate zucchini bread recipe that’s easy, extra moist, and always delivers, this is the one you’ll want to bookmark. The magic really is in the sour cream and the way it blends with the grated zucchini for a loaf that’s tender, rich, and never dry. Whether you’re baking for your family, sharing with neighbors, or treating yourself to a midnight snack, you’ll love how simple and foolproof this recipe is.
Don’t be afraid to make it your own—try new add-ins, swap the flour, or double the chocolate chips (I won’t judge). I keep coming back to this loaf, not just for its taste but for the cozy comfort it brings with every slice. I hope it becomes a new favorite in your kitchen, too.
If you bake this chocolate zucchini bread with sour cream, let me know! Leave a comment or share your twists—I’d love to hear how you make it yours. Happy baking, and here’s to never letting a zucchini go to waste again!
Frequently Asked Questions
Can I make this chocolate zucchini bread gluten-free?
Yes! Just use a 1:1 gluten-free baking flour blend in place of the all-purpose flour. Check for doneness a few minutes early, as gluten-free loaves sometimes bake faster.
Do I have to peel the zucchini before grating?
Nope, there’s no need to peel it. The skin is soft and blends right in—you won’t notice it in the finished bread and it adds a bit of color and nutrition.
Can I use Greek yogurt instead of sour cream?
Absolutely! Plain, full-fat Greek yogurt is a great substitute for sour cream and will keep the bread just as moist and tender.
How do I know when the bread is done baking?
Start checking at 50 minutes. Insert a toothpick into the center—it should come out with a few moist crumbs but not wet batter. If it’s still gooey, bake for a few more minutes and test again.
How should I store leftovers?
Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices and thaw as needed for a quick treat!
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Chocolate Zucchini Bread Recipe Easy Extra Moist with Sour Cream
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices) 1x
Description
This chocolate zucchini bread is extra moist, rich, and fudgy thanks to the addition of sour cream and fresh zucchini. It’s an easy, one-bowl recipe perfect for breakfast, dessert, or snacking, and a great way to sneak veggies into a decadent treat.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (120g) sour cream
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 250g, from 1 medium zucchini, unpeeled, excess moisture gently squeezed out)
- 3/4 cup (130g) chocolate chips, plus extra for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line with parchment paper, leaving an overhang for easy removal.
- Grate 2 cups (about 250g) of zucchini using a box grater. If very watery, gently squeeze out excess moisture with a clean towel, but do not dry completely.
- In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a large mixing bowl, whisk together sugar, eggs, and vegetable oil until smooth and slightly pale, about 1-2 minutes. Add sour cream and vanilla extract, whisking until fully incorporated.
- Fold the grated zucchini into the wet mixture.
- Add the dry ingredients to the wet ingredients and gently fold together with a spatula until just combined. Do not overmix.
- Fold in 3/4 cup chocolate chips, reserving a handful for topping if desired.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle reserved chocolate chips on top.
- Bake in the center of the oven for 50-60 minutes. Check at 50 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but not raw batter.
- Let the bread cool in the pan for 15 minutes, then lift out using the parchment overhang and cool completely on a wire rack before slicing.
Notes
For best results, gently squeeze excess moisture from the zucchini but do not dry it out completely. Do not overmix the batter for a tender crumb. Room temperature eggs and sour cream help with even mixing. Check for doneness at 50 minutes, as ovens vary. Let the bread cool before slicing for clean cuts. For gluten-free, use a 1:1 baking blend. For dairy-free, use coconut yogurt and dairy-free chocolate chips. Add-ins like nuts or spices can be included for variation.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 thick slice (1/10 of loaf)
- Calories: 220
- Sugar: 16
- Sodium: 210
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
Keywords: chocolate zucchini bread, extra moist, sour cream, easy, one bowl, quick bread, hidden veggies, chocolate loaf, zucchini dessert, bakery style
