Imagine slicing into a glossy, chocolatey loaf that’s so moist it practically melts on your tongue. This chocolate zucchini bread with sour cream is everything you love about a rich chocolate cake—decadent, fudgy, and deeply satisfying—yet with a little veggie magic tucked inside. The zucchini keeps it incredibly tender while the sour cream adds a velvety tang that makes every bite feel indulgent. Topped with melty chocolate chips and that irresistible crackly top, it’s the kind of cozy bake you’ll find yourself making again and again.
Why You’ll Love This Recipe
- Ultra Moist Texture – Zucchini + sour cream = no dry slices, ever. This bread stays fresh and tender for days.
- Fudgy & Chocolatey – With cocoa powder and chocolate chips, it tastes like dessert but doubles as breakfast.
- Hidden Veggie Goodness – Kids (and adults!) won’t even notice the zucchini—it disappears into the rich batter.
- One-Bowl Friendly – Simple ingredients, minimal mess, maximum reward.
- Freezer-Friendly – Bake now, slice, freeze, and enjoy a fudgy chocolate fix anytime.
Ingredients You’ll Need
Think of this loaf as a love letter to chocolate and zucchini. Each ingredient brings something special:
- All-Purpose Flour – The sturdy base that holds our fudgy loaf together.
- Unsweetened Cocoa Powder – Deep, bittersweet chocolate flavor. Natural or Dutch-process both shine here.
- Baking Soda + Salt – Lift and balance in every bite.
- Eggs – Room temperature for the fluffiest, smoothest batter.
- Vegetable Oil – Keeps the bread soft and moist (canola or melted coconut oil also work).
- Sour Cream – The star of the show! Adds tang and unbeatable tenderness.
- Brown Sugar + White Sugar – Brown sugar brings caramel notes, white sugar keeps things light and balanced.
- Vanilla Extract – A cozy, fragrant background note.
- Grated Zucchini – Freshly grated, lightly patted dry, speckled with green flecks.
- Chocolate Chips – Stirred in for gooey pockets and sprinkled on top for a bakery-style finish.
Step-by-Step Instructions
Step 1: Prep the Oven & Pan
Preheat your oven to 325°F (163°C). Grease and line a 9×5-inch loaf pan with parchment for easy release.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. This ensures even rise and no clumps.
Step 3: Whisk the Wet Ingredients
In a large bowl, whisk eggs, oil, sour cream, both sugars, and vanilla until smooth and slightly glossy.
Step 4: Combine & Fold
Gently fold the dry mixture into the wet ingredients. Stir just until combined—don’t overmix!
Add grated zucchini and ¾ cup chocolate chips. Fold lightly until evenly distributed.
Step 5: Bake to Perfection
Pour batter into the prepared loaf pan. Smooth the top and scatter the remaining chocolate chips over the surface.
Bake for 55–65 minutes, until a toothpick comes out mostly clean (a little melted chocolate is perfect).
Step 6: Cool & Slice
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack. Slice only after it’s mostly cooled for the best clean cuts.
Pro Tips for Success
- Pat the Zucchini Dry – Too much liquid can make the bread gummy. Lightly blot, but don’t squeeze away all the moisture.
- Toss Chocolate Chips in Flour – This prevents them from sinking to the bottom.
- Don’t Overmix – A few streaks of flour left in the batter are okay—they’ll bake out.
- Check Early – Ovens vary, so test for doneness around 50 minutes.
Flavor Variations
Want to change things up? Try these twists:
- Double Chocolate Espresso – Add 1 teaspoon espresso powder for bold coffee notes.
- Nutty Crunch – Fold in chopped walnuts or pecans.
- Spiced Chocolate – Add cinnamon and a pinch of cayenne for a Mexican hot chocolate vibe.
- Peanut Butter Swirl – Dollop spoonfuls of peanut butter into the batter before baking and swirl with a knife.
Serving Ideas
- Breakfast Treat – Warm slice with butter or cream cheese + a hot coffee.
- Dessert Plate – Topped with vanilla ice cream and berries.
- Snack Time – Spread with Nutella or almond butter for extra indulgence.
- Gift Loaf – Wrap in parchment + twine for the coziest homemade present.
FAQs
Do I need to peel the zucchini?
Nope! The skin is tender and blends right in. Just grate and use.
Can I use Greek yogurt instead of sour cream?
Yes, it’s a perfect 1:1 substitute (strain if extra watery).
How should I store this bread?
Wrap tightly and store at room temp for 3 days or in the fridge for up to 1 week.
Can I freeze it?
Yes! Slice, wrap individually, and freeze for up to 3 months.
For More Recipe Inspiration
If you love this recipe, you’ll also enjoy:
- Zucchini Bread Recipe
- Cloud Cake Recipe
- Cottage Cheese Chocolate Mousse
- Banana Cottage Cheese Pancakes
- Mini Bento Cake Recipe
Quick Recap
This extra moist chocolate zucchini bread with sour cream is rich, fudgy, and filled with hidden veggie goodness. Perfect for breakfast, dessert, or anytime chocolate cravings hit. Pin this recipe now and bake it this weekend—you’ll want it on repeat!
Chocolate Zucchini Bread with Sour Cream
Equipment
- Loaf pan 9×5-inch, greased and lined
- mixing bowls One medium, one large
- whisk
- spatula
- Box grater For zucchini
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1/4 cup vegetable oil (or canola or melted coconut oil)
- 1/3 cup sour cream (or Greek yogurt)
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini, lightly patted dry
- 1 cup semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 325°F (163°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, whisk eggs, oil, sour cream, both sugars, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture. Add zucchini and 3/4 cup chocolate chips, folding gently until just combined.
- Pour batter into prepared loaf pan, smoothing the top. Sprinkle remaining chocolate chips over batter.
- Bake 55–65 minutes, until a toothpick comes out mostly clean. Let cool 15 minutes, then transfer to a wire rack. Slice once cooled.