Ultra-Moist Chocolate Zucchini Bread with Sour Cream: The Richest, Fudgiest Loaf You’ll Ever Bake
If you’ve ever wished your homemade quick breads could taste as rich and fudgy as brownies—while still staying soft, tender, and perfectly moist for days—this Ultra-Moist Chocolate Zucchini Bread with Sour Cream will be your new go-to recipe. This loaf takes the classic chocolate zucchini bread we all know and love and elevates it into an unbelievably soft, dense, bakery-quality treat. The secret? A combination of finely shredded zucchini, full-fat sour cream, and just the right balance of oil and cocoa powder.
This recipe proves once and for all that zucchini isn’t just for savory cooking. When baked into a chocolate loaf, it melts into the batter, giving the bread an unmatched velvety texture while adding moisture without any noticeable vegetable flavor. Instead of tasting “healthy,” this bread tastes like a decadent chocolate dessert—one that stays tender for days, slices beautifully, and fills your kitchen with a warm cocoa aroma.
Whether you’re baking for breakfast, snack time, dessert, or even a homemade gift, this chocolate zucchini bread checks every box: it’s easy, foolproof, and totally irresistible.
Why This Chocolate Zucchini Bread Is the Best You’ll Ever Make
1. Sour Cream = Perfect Moisture and Softness
Sour cream adds fat, acidity, and creaminess that keeps the loaf soft and bouncy while giving it a subtle richness. Instead of drying out, the bread becomes even more tender by the next day.
2. Zucchini Adds Moisture Without Changing the Flavor
Finely shredded zucchini practically disappears during baking. It’s there for the texture, not the taste. The result is a smooth, moist crumb that never turns crumbly or dense.
3. Cocoa Powder + Chocolate Chips = Deep Chocolate Flavor
Using both ensures the bread tastes like a true chocolate treat—perfectly balanced and slightly indulgent without being overly sweet.
4. Oil Gives the Loaf a Soft, Velvety Texture
Unlike butter, oil ensures the batter stays moist and tender even after cooling.
5. Easy Whisk-and-Stir Prep
No mixer required, no complicated steps. Just bowls, a whisk, and a loaf pan.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
Wet Ingredients
- 2 large eggs
- ½ cup neutral oil (vegetable or canola)
- ½ cup sour cream (full-fat recommended)
- 1 ½ cups finely shredded zucchini (no need to drain fully—just lightly squeeze once)
- 1 tsp vanilla extract
Add-Ins
- ¾ cup chocolate chips (plus extra for topping)
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan and line it with parchment paper for easier removal. - Mix Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar. Make sure there are no lumps. - Whisk Wet Ingredients
In a separate large bowl, whisk eggs, oil, sour cream, and vanilla until smooth and fully combined. - Prepare Zucchini
Finely shred the zucchini. Place it in your hands or a towel and give it ONE light squeeze—do not wring it out completely or your loaf will be dry. - Combine Wet and Dry
Add dry ingredients into the wet mixture and fold gently until just combined. - Add Zucchini and Chocolate Chips
Fold in shredded zucchini and chocolate chips. The batter will be thick—that’s perfect. - Pour and Smooth
Transfer the batter to the loaf pan and smooth the top. Sprinkle extra chocolate chips on top for a glossy finish. - Bake
Bake for 50–60 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are okay!). - Cool Completely
Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool fully. Chocolate zucchini bread tastes even better the next day.
Ultra-Moist Chocolate Zucchini Bread with Sour Cream
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line a 9×5 loaf pan with parchment paper.
- Whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
- In another bowl, whisk eggs, oil, sour cream, and vanilla until smooth.
- Fold dry ingredients into wet ingredients until just combined.
- Add shredded zucchini and chocolate chips, folding gently.
- Pour batter into pan, smooth top, and add extra chocolate chips.
- Bake 50–60 minutes or until a toothpick comes out mostly clean.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Notes
Tips for the Best Chocolate Zucchini Bread
Do Not Overmix
Overmixing creates dense, tough bread. Mix only until the ingredients come together.
Lightly Squeeze the Zucchini
Removing some moisture helps control the batter’s consistency, but wringing it totally dry removes too much natural moisture.
Use Full-Fat Sour Cream
It gives the richest texture—Greek yogurt can work, but the loaf won’t be as tender.
Add Espresso Powder (Optional)
½ teaspoon amplifies the chocolate without tasting like coffee.
Rest Overnight
Quick breads taste better the next day as the flavors deepen and the moisture distributes evenly.
Variations
- Double Chocolate Walnut: Add ½ cup chopped walnuts.
- Chocolate Raspberry: Fold in ½ cup frozen raspberries.
- Mocha Loaf: Add 1–2 teaspoons espresso powder.
- Chocolate Orange: Add 1 tablespoon orange zest and swap some vanilla for orange extract.
Serving Suggestions
- Serve slightly warm with a smear of butter or cream cheese.
- Turn slices into French toast for a next-level brunch.
- Top with vanilla ice cream for a dessert-style loaf.
- Cut into cubes for chocolate trifle layers.
Storage & Freezing
- Room Temperature: Store 3–4 days in an airtight container.
- Fridge: Lasts up to 1 week.
- Freezer: Wrap individual slices tightly and freeze up to 3 months. Thaw overnight or microwave 10–15 seconds.
