Go Back

Ultra-Moist Chocolate Zucchini Bread with Sour Cream

A rich, fudgy, ultra-moist chocolate zucchini bread made with sour cream, cocoa, and chocolate chips for deep flavor and perfect texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1
Course: Baking, Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 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
Wet Ingredients
  • 2 eggs
  • 1 cup sugar
  • 0.5 cup vegetable oil
  • 0.5 cup sour cream
  • 2 tsp vanilla extract
Add-Ins
  • 2 cups shredded zucchini not squeezed
  • 1 cup chocolate chips

Equipment

  • Mixing bowls
  • Box grater
  • Whisk
  • 9x5 loaf pan

Method
 

  1. Shred zucchini and set aside without squeezing moisture.
  2. Whisk dry ingredients together.
  3. Whisk eggs, sugar, oil, sour cream, and vanilla together.
  4. Combine dry and wet mixtures until just mixed.
  5. Fold in zucchini and chocolate chips.
  6. Bake in a greased loaf pan at 350°F for 55–65 minutes.
  7. Cool before slicing.

Notes

Do not squeeze the zucchini — the moisture keeps the bread ultra soft.