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Ultra-Moist Chocolate Zucchini Bread with Sour Cream

A rich, ultra-moist chocolate zucchini bread made with sour cream for the softest, fudgiest texture.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 2 eggs large
  • 0.5 cup vegetable oil
  • 0.5 cup sour cream full-fat
  • 1.5 cups zucchini finely shredded, lightly squeezed
  • 1 tsp vanilla extract
  • 0.75 cup chocolate chips

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5 loaf pan with parchment paper.
  2. Whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
  3. In another bowl, whisk eggs, oil, sour cream, and vanilla until smooth.
  4. Fold dry ingredients into wet ingredients until just combined.
  5. Add shredded zucchini and chocolate chips, folding gently.
  6. Pour batter into pan, smooth top, and add extra chocolate chips.
  7. Bake 50–60 minutes or until a toothpick comes out mostly clean.
  8. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.

Notes

For deeper chocolate flavor, add 1 teaspoon espresso powder.