Name: Indulgent Chocolate Zucchini Bread with Sour Cream Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup plain flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt (fine sea or table); 2 large eggs, room temperature; 1/4 cup vegetable oil (or canola or melted coconut oil); 1/3 cup sour cream (or substitute with Greek yogurt); 1/4 cup white sugar; 1/2 cup packed light brown sugar; 1 teaspoon vanilla essence; 1 1/2 cups finely grated zucchini; 1 cup semi-sweet chocolate chips (divided)

Jump to Recipe

This Indulgent Chocolate Zucchini Bread with Sour Cream is a swoon-worthy treat that proves vegetables and chocolate are a match made in heaven. Every bite is supremely moist and impossibly rich, layered with deep chocolate flavor and bursts of melty chocolate chips—yet secretly loaded with zucchini and made extra tender with sour cream. Whether you’re craving a cozy snack, need a sweet brunch surprise, or want to impress with an upgraded quick bread, this loaf makes every occasion feel extra special.

Indulgent Chocolate Zucchini Bread with Sour Cream Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Indulgent Chocolate Zucchini Bread with Sour Cream is that it uses pantry staples and simple ingredients, each playing a unique role in creating a perfect loaf. From cocoa for a decadent color to sour cream for unbeatable moisture, nothing here is just filler—every ingredient is carefully chosen to deliver maximum flavor and perfect texture.

Plain Flour: This forms the structure of the bread, holding all those goodies together for perfect slices.
Cocoa Powder (unsweetened): Provides that intense, satisfying chocolate depth that makes every crumb divine.
Baking Soda: Ensures your loaf rises nicely and creates a tender, light crumb.
Salt (fine sea or table): Enhances all the flavors, especially the chocolate, for a more balanced, complex taste.
Eggs (large, room temperature): Bind everything and add richness—bringing lift and bounce to the finished bread.
Vegetable Oil (or canola, or melted coconut oil): Makes the loaf perfectly moist and keeps it fresh for days.
Sour Cream (or Greek yogurt): The secret to that ridiculously plush, melt-in-your-mouth texture you’ll love.
White Sugar: Sweetens just enough to let the chocolate and zucchini shine through.
Light Brown Sugar (packed): Adds a hint of caramel and moisture for extra richness.
Vanilla Essence: Rounds out the chocolate flavor with a soft, aromatic sweetness.
Finely Grated Zucchini (1 1/2 cups, tightly packed): Disappears into the bread, giving it both nutrition and an irresistibly tender bite.
Semi-sweet Chocolate Chips (divided): Melty pockets of chocolate in every slice—plus a pretty finish on top!

How to Make Indulgent Chocolate Zucchini Bread with Sour Cream

Step 1: Prepare the Oven and Loaf Pan

Start by preheating your oven to 325°F (163°C), which ensures the bread bakes up moist and evenly. Lightly grease a 9×5-inch loaf pan and line it with parchment paper; this little step makes removal a breeze and keeps every slice picture-perfect.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Mixing these dry ingredients separately makes it easier to evenly distribute the rising agent—which means every bite of your Indulgent Chocolate Zucchini Bread with Sour Cream will have the same light, cake-like texture and chocolate color.

Step 3: Mix Wet Ingredients

In a large bowl, combine the eggs, oil, sour cream, white sugar, brown sugar, and vanilla essence. Use an electric mixer and blend until everything is smooth and creamy. This is your flavor and moisture base, and starting with a great mixture here sets the stage for a perfect loaf.

Step 4: Incorporate the Dry Ingredients and Add Fillings

Add the dry mix to the wet mix gradually—take it slow to avoid overmixing, which keeps your bread from turning dense or tough. Gently fold in the grated zucchini and 3/4 cup of the chocolate chips. The zucchini virtually disappears, leaving only a moist, almost fudgy texture and the chocolate chips add those dreamy, melty pockets throughout.

Step 5: Pour and Bake

Pour your batter into the prepared loaf pan, using a spatula to smooth the top. Sprinkle on the remaining 1/4 cup of chocolate chips for that bakery-style finish. Bake for 55 to 65 minutes; you’ll know it’s ready when a toothpick inserted into the center comes out mostly clean (melted chocolate chips are a good sign!). If your loaf starts to brown a bit too eagerly, just tent it loosely with foil until it’s finished baking.

Step 6: Cool and Serve

Remove the loaf from the oven and transfer to a wire cooling rack, but keep it in the pan for 15 minutes—this helps it finish setting up. Once slightly cooled, lift the bread out and let it rest on the rack until just warm. Slice it thick and serve for an irresistibly indulgent treat!

How to Serve Indulgent Chocolate Zucchini Bread with Sour Cream

Garnishes

Dress up each slice with a dusting of powdered sugar, a dollop of whipped cream, or a handful of fresh raspberries. For a truly special presentation, drizzle melted chocolate or a thin glaze over the top—guests will think you bought it at a fancy bakery!

Side Dishes

This bread makes a decadent brunch centerpiece alongside Greek yogurt, fresh fruit, or a piping hot cup of coffee. If you’re serving it for dessert, pair with vanilla ice cream or even a scoop of mascarpone for simple, dreamy elegance.

Creative Ways to Present

Try slicing the Indulgent Chocolate Zucchini Bread with Sour Cream and making sandwiches with cream cheese or Nutella, or cut into cubes for an easy chocolate trifle. Muffin-sized portions or mini loaves make adorable (and gift-worthy) treats, too!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap your Indulgent Chocolate Zucchini Bread with Sour Cream tightly in plastic wrap or store in an airtight container. It keeps well at room temperature for up to three days, staying moist and delicious the whole time.

Freezing

This bread freezes wonderfully! Wrap slices or the whole loaf in plastic and then foil, and place in a freezer bag. It’ll keep for up to three months—just remember to label it so you can pull it out for a rainy day treat.

Reheating

To bring that just-baked magic back, warm slices briefly in the microwave or a low oven. If reheating from frozen, let the bread thaw at room temperature first, then heat gently to reinvigorate the chocolate chips and make the loaf extra fudgy again.

FAQs

Can I make this recipe gluten free?

Yes! Swap the regular flour for a good-quality 1:1 gluten free baking blend. The results will be just as delicious, with all the signature moistness and rich flavor intact.

What’s the best way to grate zucchini for this bread?

Use the smallest holes on a box grater for finely textured zucchini that blends seamlessly into the batter. Don’t peel your zucchini—the skin adds color and extra nutrients, and once baked, it disappears completely!

Can I use Greek yogurt instead of sour cream?

You sure can. Greek yogurt is a great substitute that still gives the Indulgent Chocolate Zucchini Bread with Sour Cream its signature moisture and tender crumb, without sacrificing taste or richness.

Do I need to squeeze the water out of the grated zucchini?

If your zucchini feels very wet, quickly pat it dry with a paper towel before adding—but avoid squeezing all the moisture out. You want some moisture left for that perfectly tender texture!

Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts or pecans add crunch and complexity, or try mixing in dried cherries or a handful of coconut. Just keep total add-ins under 3/4 cup so the batter bakes up evenly.

Final Thoughts

If you’ve never tried Indulgent Chocolate Zucchini Bread with Sour Cream, you’re in for such a treat! It’s rich but not too sweet, wonderfully moist, and always impressive—no one will guess it’s packed with zucchini. You’ll want to bake this again and again. Give it a try and let every chocolaty slice remind you how joyful baking can be!

Indulgent Chocolate Zucchini Bread with Sour Cream Recipe

★★★★★

5.2 from 22 reviews

Author: Ella
Total Time: 1 hour 15 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

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Description

Indulge in the rich and moist goodness of this Chocolate Zucchini Bread with a hint of tangy sour cream. It’s a delightful treat that combines the richness of chocolate with the freshness of zucchini for a unique and satisfying flavor.

Instructions

Prepare the Oven and Loaf Pan: Preheat the oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Mix Wet Ingredients: In a large bowl, combine the eggs, oil, sour cream, sugars, and vanilla extract. Mix until smooth.
Incorporate Dry Ingredients and Add Fillings: Gradually stir in the dry ingredients, then fold in the grated zucchini and 3/4 cup of chocolate chips.
Pour and Bake: Spread the batter in the loaf pan, top with remaining chocolate chips, and bake for 55-65 minutes.
Cool and Serve: Let the bread cool in the pan before slicing and serving.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dessert, Baking
Method: Baking
Cuisine: American