Ultra-Moist Chocolate Zucchini Bread with Sour Cream – Rich, Fudgy, and Unbelievably Tender
If you love chocolate desserts that are rich, decadent, and incredibly moist, you’re going to fall hard for this Ultra-Moist Chocolate Zucchini Bread with Sour Cream. This recipe transforms humble zucchini into one of the most indulgent chocolate loaf cakes you’ll ever make — no one will guess there’s a vegetable inside!
Zucchini is famous for adding moisture without flavor, and when combined with sour cream, oil, and cocoa powder, it creates a melt-in-your-mouth texture that’s fudgy, soft, and almost brownie-like. It’s the kind of bread that stays moist for days, slices beautifully, and tastes just as delicious warm, cold, or fully cooled.
Whether you need a cozy dessert, a quick breakfast treat, or something to wow guests without fuss, this chocolate zucchini bread checks every box.
Let’s dive into why this recipe works so well.
Why This Chocolate Zucchini Bread Is Exceptional
✓ Extra moist & tender
Zucchini + sour cream = unbeatable softness.
✓ Intense chocolate flavor
Cocoa powder and chocolate chips create deep, fudgy richness.
✓ No zucchini flavor
You won’t taste it — zucchini simply disappears into the bread.
✓ Perfect for meal prep
Stays moist for days and freezes beautifully.
✓ One-bowl friendly
Minimal cleanup, ideal for casual baking.
✓ A great way to use extra zucchini
Especially during summer harvest season.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup sugar
- ½ cup vegetable oil
- ½ cup sour cream
- 2 teaspoons vanilla extract
Add-Ins
- 2 cups shredded zucchini (not squeezed)
- 1 cup chocolate chips
Instructions
1. Prep the zucchini
Shred zucchini using a box grater. Do not squeeze out moisture — it keeps the bread soft.
2. Mix dry ingredients
In a bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
3. Mix wet ingredients
In a large bowl, whisk eggs, sugar, oil, sour cream, and vanilla until smooth.
4. Combine
Add dry mixture to the wet mixture and stir gently until just combined.
5. Fold in add-ins
Fold in shredded zucchini and chocolate chips. Batter should be thick and rich.
6. Bake
Pour batter into a greased 9×5 loaf pan.
Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick comes out mostly clean (some crumbs are fine).
7. Cool
Let cool 15 minutes in the pan, then transfer to a rack.
Ultra-Moist Chocolate Zucchini Bread with Sour Cream
Ingredients
Equipment
Method
- Shred zucchini and set aside without squeezing moisture.
- Whisk dry ingredients together.
- Whisk eggs, sugar, oil, sour cream, and vanilla together.
- Combine dry and wet mixtures until just mixed.
- Fold in zucchini and chocolate chips.
- Bake in a greased loaf pan at 350°F for 55–65 minutes.
- Cool before slicing.
Notes
Tips for the Moistest Chocolate Zucchini Bread
Do NOT squeeze the zucchini
The moisture is key to the texture.
Use full-fat sour cream
Adds richness and creaminess.
Don’t overmix
Mix until just combined to avoid tough bread.
Check early
Ovens vary — start checking at 50 minutes.
Let it cool before slicing
Chocolate breads slice cleaner when cooled.
Variations
Double Chocolate Chunk Version
Add chopped dark chocolate along with chocolate chips.
Chocolate Espresso Zucchini Bread
Add 1 teaspoon instant espresso powder.
Walnut Crunch Version
Fold in ½ cup chopped walnuts.
Gluten-Free Adaptation
Use a 1:1 gluten-free flour blend.
Chocolate Orange Version
Add 1 tablespoon orange zest to the batter.
Serving Ideas
- Warm with butter
- Spread with chocolate hazelnut spread
- Serve with berries and whipped cream
- Slice and toast lightly
- Top with powdered sugar
Storage
- Room temperature: 4 days
- Fridge: 1 week
- Freeze: Up to 3 months (wrap tightly)
