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Ultra-Moist Chocolate Zucchini Bread with Sour Cream

A rich, bakery-style chocolate zucchini bread made ultra moist with sour cream and loaded with deep cocoa flavor.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

Bread 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
  • 0.5 tsp cinnamon
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 0.5 cup vegetable oil
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup sour cream full-fat
  • 1.5 cups grated zucchini not drained
  • 0.75 cup chocolate chips

Equipment

  • Mixing bowls
  • Loaf pan
  • Wire rack
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
  2. Whisk flour, cocoa powder, baking soda, baking powder, salt, and cinnamon in a bowl.
  3. Mix sugars and oil until smooth. Add eggs, vanilla, and sour cream.
  4. Fold in grated zucchini, then gently mix in dry ingredients.
  5. Stir in chocolate chips. Pour batter into pan and smooth top.
  6. Bake 50–60 minutes until a toothpick comes out with moist crumbs.
  7. Cool 15 minutes in pan, then transfer to wire rack.

Notes

Do not squeeze moisture from zucchini for best texture.