Why You’ll Love This Recipe

This indulgent chocolate zucchini bread with sour cream is the perfect balance of rich, moist texture and decadent chocolate flavor. The addition of zucchini provides moisture and a subtle vegetable boost, making it a sneaky yet nutritious treat. The sour cream or Greek yogurt keeps the bread wonderfully tender, while semi-sweet chocolate chips offer bursts of sweetness in every bite. Ideal for a cozy afternoon snack, dessert, or breakfast, this recipe will quickly become a household favorite!

Indulgent Chocolate Zucchini Bread with Sour Cream

Ingredients

1 cup plain flour
1/2 cup cocoa powder, unsweetened
1 teaspoon baking soda
1/2 teaspoon salt (fine sea or table)
2 large room temperature eggs
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 tightly packed finely grated zucchini
1 cup semi-sweet chocolate chips (split for use)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Oven and Loaf Pan
Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure easy removal after baking.
Combine Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures that the leavening agent is evenly distributed throughout the dry mixture.
Mix Wet Ingredients
In a large bowl, combine the eggs, oil, sour cream, sugar, brown sugar, and vanilla extract. Use an electric mixer to mix until the mixture is smooth and well-blended. This forms the base for your batter.
Incorporate the Dry Ingredients and Add Fillings
Gradually stir the dry ingredients into the wet ingredients, being careful not to overmix. Overmixing can lead to a tough bread. Gently fold in the grated zucchini and 3/4 cup of chocolate chips until everything is just combined.
Pour and Bake
Pour the batter into the prepared loaf pan, spreading it out evenly. Sprinkle the remaining 1/4 cup of chocolate chips over the top for added texture and flavor. Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center; it should come out mostly clean, apart from some melted chocolate chips. The bread should be lightly browned. If it starts browning too quickly, loosely cover it with foil.
Cool and Serve
Once baked, remove the loaf from the oven and set it on a wire cooling rack. Allow it to cool in the pan for 15 minutes before removing the bread.

Servings and Timing

Servings: 8-10 slices
Total Time: 1 hour 30 minutes
- Prep Time: 15 minutes
- Bake Time: 55-65 minutes
- Cooling Time: 15 minutes

Variations

Add nuts: For some added crunch, incorporate 1/2 cup of chopped walnuts or pecans into the batter.
Dairy-free option: Swap the sour cream with dairy-free yogurt and use non-dairy chocolate chips.
Spices: Add a pinch of cinnamon or nutmeg for an extra flavor depth.
Coconut twist: Mix in 1/2 cup of shredded coconut for a tropical flavor profile.

Storage/Reheating

Storage: Store this zucchini bread in an airtight container at room temperature for up to 4 days. If you want to store it for a longer time, wrap it tightly in plastic wrap and keep it in the fridge for up to a week.
Freezing: This bread freezes beautifully! Slice it into individual portions and wrap each slice tightly in plastic wrap before placing them in a freezer-safe bag. It will last up to 3 months in the freezer. To thaw, let it sit at room temperature for 30 minutes or heat it in the microwave for 20-30 seconds.
Reheating: Reheat a slice in the microwave for 10-15 seconds or toast it for a slightly crispy edge.

FAQs

1. Can I use a different type of flour for this recipe?

Yes, you can substitute the plain flour with whole wheat flour for a slightly denser texture. You can also try gluten-free flour, but make sure to check the conversion ratios on the package.

2. Can I use sweetened cocoa powder instead of unsweetened?

Unsweetened cocoa powder is best for this recipe as it allows you to control the sweetness. If you use sweetened cocoa powder, reduce the amount of sugar slightly.

3. Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great substitute for sour cream. It will give the bread a similar creamy texture and tangy flavor.

4. How do I know when the bread is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean or with only a few melted chocolate crumbs on it, the bread is done. If there’s wet batter on the toothpick, bake it a few more minutes.

5. Can I add more zucchini to this recipe?

You can add up to 2 cups of grated zucchini if you want a moister bread, but be careful not to exceed this amount as it might make the batter too wet.

6. Can I make mini loaves with this recipe?

Yes, you can use mini loaf pans. Reduce the baking time to 25-30 minutes and check for doneness with a toothpick.

7. How do I prevent the bread from sticking to the pan?

Greasing the pan and lining it with parchment paper should prevent sticking. You can also dust the pan with a light coating of flour after greasing it.

8. Can I skip the chocolate chips?

Yes, if you prefer a less sweet bread, you can omit the chocolate chips, or you can substitute them with other add-ins like raisins or dried cranberries.

9. Can I use oil instead of butter in this recipe?

Yes, the vegetable oil in this recipe helps keep the bread moist. You can substitute it with any neutral oil like canola oil or melted coconut oil.

10. Can I make this recipe without eggs?

Yes, you can substitute the eggs with flaxseed eggs or another egg replacement for a vegan version. Use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg.

Conclusion

This indulgent chocolate zucchini bread with sour cream is a perfect treat for any occasion. Moist, rich, and flavorful, it combines the healthy surprise of zucchini with the decadence of chocolate, making it a delicious way to enjoy a dessert that feels a little bit healthier. Whether you enjoy it for breakfast, as a snack, or as an after-dinner dessert, this recipe is sure to become a go-to in your baking rotation. Enjoy every slice!