If you think zucchini bread can’t possibly be rich, indulgent, and deeply chocolatey, this Ultra-Moist Chocolate Zucchini Bread with Sour Cream is about to change everything you know about quick breads. This recipe delivers a loaf that’s plush, tender, and intensely chocolaty—yet balanced by the subtle moisture of fresh zucchini and the tangy richness of sour cream.

Chocolate zucchini bread has long been a favorite among home bakers who love sneaking vegetables into desserts without sacrificing flavor. What makes this version truly special is its bakery-level texture: moist without being dense, rich without being greasy, and sweet without being cloying. Sour cream plays a starring role here, ensuring every slice stays soft for days while enhancing the cocoa flavor in a way butter alone never could.

Whether you’re baking for family breakfasts, afternoon snacks, or late-night chocolate cravings, this loaf fits effortlessly into your routine. It freezes beautifully, travels well, and tastes even better the next day—making it one of those recipes you’ll find yourself returning to again and again.

Why Chocolate Zucchini Bread Works So Well

Zucchini may sound unexpected in a chocolate loaf, but it’s one of baking’s best-kept secrets. Grated zucchini melts seamlessly into the batter as it bakes, releasing moisture that keeps the crumb luxuriously soft. Unlike bananas or applesauce, zucchini doesn’t add competing flavor, allowing the chocolate to remain front and center.

Sour cream further elevates this loaf. Its fat content tenderizes the gluten in the flour, while its acidity reacts with baking soda to give the bread lift. The result is a loaf that’s fluffy yet substantial—perfectly balanced between cake and bread.

Ingredients

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp cinnamon
¾ cup granulated sugar
¼ cup brown sugar, packed
½ cup vegetable oil or melted butter
2 large eggs, room temperature
1 tsp vanilla extract
½ cup sour cream
1 ½ cups finely grated zucchini (do not peel)
¾ cup chocolate chips or chunks

Instructions

Preheat your oven to 350°F (175°C). Grease and line a standard 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large bowl, whisk granulated sugar, brown sugar, and oil until smooth and glossy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.
Gently fold in the grated zucchini. The batter will loosen slightly as the zucchini releases moisture.
Add dry ingredients to the wet mixture, folding just until no streaks of flour remain. Do not overmix.
Fold in chocolate chips evenly throughout the batter.
Pour batter into the prepared loaf pan and smooth the top. Sprinkle additional chocolate chips on top if desired.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Pro Tips for the Moistest Zucchini Bread

Don’t squeeze the zucchini dry. The natural moisture is essential for the bread’s texture.
Use full-fat sour cream. Low-fat versions won’t provide the same richness or structure.
Measure flour correctly. Spoon flour into your measuring cup and level it off to avoid a dry loaf.
Let it cool fully. The crumb sets as it cools, making slicing cleaner and more even.

Flavor Variations

Double Chocolate: Add ¼ cup mini chocolate chips to the batter and another ¼ cup on top.
Nutty Crunch: Fold in ½ cup chopped walnuts or pecans.
Mocha Twist: Replace 2 tablespoons of cocoa powder with instant espresso powder.
Spiced Chocolate: Add a pinch of cayenne or cardamom for warmth and depth.

Serving Suggestions

This chocolate zucchini bread is incredibly versatile. Serve it warm with a smear of butter for breakfast, alongside coffee for an afternoon treat, or slightly chilled for a fudgy dessert-like experience. For entertaining, dust slices with powdered sugar or drizzle with a simple chocolate glaze.

Storage & Freezing

Store the loaf tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week. To freeze, wrap individual slices or the whole loaf in plastic wrap and foil. Freeze for up to 3 months and thaw overnight in the refrigerator.

A Little Baking Fun Fact

Chocolate zucchini bread gained popularity in American home kitchens during the mid-20th century, when gardeners searched for creative ways to use abundant summer zucchini. Today, it’s beloved year-round for its incredible texture and stealthy nutrition.