Oh my gosh, you have to try this chocolate zucchini bread – it’s so moist it practically melts in your mouth! I swear, the first time I made this recipe, my kids devoured the entire loaf before it even had time to cool. The secret? A magical combo of sour cream (trust me, it makes all the difference) and freshly grated zucchini that keeps every bite unbelievably tender.
I’ll never forget the summer my neighbor gifted us a giant zucchini from her garden – “What am I supposed to do with all this?!” I thought. Then inspiration struck: chocolate bread. The sour cream adds this velvety richness that plays perfectly against the deep cocoa flavor, while the zucchini disappears into the batter, leaving behind nothing but incredible moisture. Now it’s our family’s most-requested treat – even my vegetable-avoiding nephew asks for seconds!
Why You’ll Love This Extra Moist Chocolate Zucchini Bread With Sour Cream
This isn’t just any chocolate bread—it’s the kind of recipe that’ll make you sneak slices at midnight. Here’s why it’s a total game-changer:
- Unbelievably moist texture: The sour cream works magic, keeping every bite tender for days (if it lasts that long!).
- Rich chocolate flavor: Cocoa powder + melty chocolate chips? Yes, please. It’s like dessert in loaf form.
- Sneaky veggie power: Zucchini disappears into the batter, adding moisture without a veggie taste (kids won’t suspect a thing).
- No-fuss baking: One bowl, simple steps—perfect for when you need a quick treat.
- Garden bounty solution Got a zucchini the size of your arm? This recipe’s your hero.
Seriously, it’s the bread that turns zucchini skeptics into fans. Just try not to eat half the loaf warm from the oven—I dare you.
Ingredients for Extra Moist Chocolate Zucchini Bread With Sour Cream
Gather these simple ingredients—you probably have most in your pantry already! Exact measurements matter here for that perfect tender crumb. (Pro tip: set everything out 30 minutes before baking—room temp ingredients blend way better!)
- 2 cups all-purpose flour – spooned and leveled, not packed
- 1/2 cup cocoa powder – I use Dutch-processed for richer flavor, but natural works too
- 1 tsp baking soda – not baking powder! This reacts with the sour cream
- 1/2 tsp salt – balances the sweetness
- 1/2 cup unsalted butter – softened (leave it on the counter until your finger leaves a dent)
- 1 cup granulated sugar – though I sometimes use 3/4 cup if my zucchini is extra sweet
- 2 large eggs – truly large, not medium (about 50g each out of shell)
- 1/2 cup sour cream – full-fat gives the best texture
- 1 tsp vanilla extract – real stuff, not imitation
- 2 cups grated zucchini – lightly packed after squeezing out excess liquid (see tips!)
- 1/2 cup chocolate chips – I prefer semi-sweet, but dark or milk work too
Ingredient Notes & Substitutions
Baking is science, but I’ve tested these swaps with success:
- Sour cream substitute: Plain Greek yogurt works in a pinch, but the bread will be slightly less rich. For dairy-free, coconut yogurt adds nice moisture.
- Cocoa powder: Dutch-processed gives a deeper chocolate flavor, but natural cocoa works if that’s what you have—just don’t mix them up with baking soda amounts!
- Butter alternatives: Coconut oil (solid state) can replace butter 1:1 for dairy-free, but the flavor changes slightly.
- Egg-free option: Try 1/4 cup applesauce per egg, though the texture will be denser.
- Zucchini prep: Don’t peel it! The green flecks look pretty, and most of the moisture is in the flesh. Just trim the ends.
Remember: substitutions change texture and flavor slightly—but sometimes that’s how new family favorites are born!
Equipment Needed
You don’t need fancy gadgets for this recipe—just these trusty basics:
- 9×5-inch loaf pan – metal gives the best crust, but glass works too
- Large mixing bowl – I use my grandma’s old yellow Pyrex
- Whisk & spatula – one for dry ingredients, one for folding
- Box grater – for the zucchini (medium holes work best)
- Cooling rack – because patience is hard with chocolate smells filling your kitchen!
That’s it—now let’s get baking!
Step-by-Step Instructions for Extra Moist Chocolate Zucchini Bread With Sour Cream
Okay, let’s make some magic happen! Follow these steps exactly, and you’ll be rewarded with the most tender chocolate zucchini bread imaginable. (I’ve burned a loaf or two learning these tricks—save yourself the heartache!)
- Prep your pan and preheat: Grease that 9×5-inch loaf pan like you mean it—I use butter and a dusting of cocoa powder so no white flour spots show. Preheat oven to 350°F (175°C). This temp gives the perfect rise without drying out the edges.
- Whisk dry ingredients: In your big mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Break up any cocoa lumps! Pro tip: Sift if your cocoa is clumpy—it makes the crumb extra fine.
- Cream butter and sugar: Here’s where the texture magic starts! Beat softened butter and sugar for 2-3 minutes until pale and fluffy. Scrape the bowl halfway. It should look like wet sand transformed into clouds. Undermixed = dense bread.
- Add eggs one at a time: Crack in the first egg, beat until fully incorporated, then repeat. This prevents curdling. The mix might look slightly broken—that’s okay! The sour cream will fix it.
- Mix in sour cream and vanilla: Stir these in just until combined. The batter will thicken beautifully and smell like a chocolate dream.
- Gently fold in zucchini: Squeeze handfuls of grated zucchini in a clean towel to remove excess water (save about 2 tbsp liquid in case batter seems dry later). Fold it in with a spatula—no mixer here! Overmixing makes tunnels in your bread.
- Combine wet and dry: Add dry ingredients to wet in two batches, folding gently between additions. Stop when you still see a few flour streaks—they’ll disappear when you add chips.
- Stir in chocolate chips: Reserve a handful to sprinkle on top if you’re fancy. Fold just until evenly distributed—don’t overwork the batter now!
- Bake to perfection: Pour batter into prepared pan, smoothing the top. Bake 50-60 minutes. Start checking at 45 minutes—a toothpick should come out with moist crumbs (not wet batter) when it’s done.
- Cool properly: Let it cool in the pan 10 minutes before transferring to a rack. I know it’s hard to wait, but slicing too soon causes crumbly chaos!
Tips for Perfect Texture
After dozens of test batches (tough job, I know), here’s what I’ve learned:
- Zucchini prep is key: Squeeze out moisture, but not bone-dry—leave about 2 tbsp liquid for ideal hydration.
- Don’t overmix after adding flour: Stir just until combined to avoid toughness. A few lumps are fine!
- Oven too hot? If the top browns too fast, tent loosely with foil after 30 minutes.
- Test doneness in multiple spots: The center sets last—check there last for accuracy.
- Cool completely before slicing: I promise it’s worth the wait for clean, moist slices!
Serving & Storage Tips for Extra Moist Chocolate Zucchini Bread With Sour Cream
Here’s how to enjoy this chocolate zucchini bread at its absolute best:
Serving ideas: Warm slices with vanilla ice cream melting over the top is heavenly. For breakfast (don’t judge!), I love it lightly toasted with peanut butter. The heat makes the chocolate chips gooey again—pure bliss!
Storage: Keep wrapped tightly at room temp for 2-3 days. For longer storage, refrigerate up to 5 days (the sour cream helps it stay fresh) or freeze slices individually for 2 months. Pro tip: Separate slices with parchment before freezing so you can grab just one!
Reheating: 10 seconds in the microwave refreshes leftovers perfectly. Frozen? Thaw overnight, then warm gently.
Nutritional Information
Each slice (about 1/12th of the loaf) contains approximately: 220 calories, 15g sugar, 9g fat (5g saturated), and 4g protein. The zucchini adds 2g fiber per serving! (Note: Values vary slightly based on exact ingredients used and how much zucchini moisture you squeeze out.) This is an estimate—for precise counts, I recommend using your favorite nutrition calculator with your specific brands.
FAQs About Extra Moist Chocolate Zucchini Bread With Sour Cream
Got questions? I’ve got answers! Here are the things people ask me most about this recipe:
Q1. Can I freeze this chocolate zucchini bread?
Absolutely! Wrap cooled slices tightly in plastic wrap, then foil or place in freezer bags. It keeps beautifully for 2-3 months. Thaw overnight in the fridge or microwave briefly—perfect for satisfying sudden chocolate cravings!
Q2. Can I reduce the sugar in this recipe?
Yes—I often use just 3/4 cup sugar when my zucchini is super sweet. Just know the texture will be slightly denser. For sugar alternatives, coconut sugar works okay, but avoid liquid sweeteners as they throw off the moisture balance.
Q3. Why use sour cream instead of yogurt or buttermilk?
Sour cream’s higher fat content gives that velvety richness we love! The acidity reacts with baking soda for lift, while the fat keeps every bite moist. Yogurt works in a pinch, but you’ll lose some of that luscious mouthfeel.
Q4. My bread sunk in the middle—what happened?
Usually means it needed 5 more minutes in the oven! Other culprits: old baking soda, under-creamed butter/sugar, or opening the oven door too early. Still tastes amazing though—just call it “extra fudgy”!
Q5. Can I add nuts or other mix-ins?
Go wild! Walnuts or pecans add great crunch. I’ve even stirred in a swirl of peanut butter or added orange zest for brightness. The base recipe is super adaptable!
Final Thoughts
If you’ve got zucchini sitting around—or even if you don’t—this chocolate bread deserves a spot in your oven. Trust me, one bite of that moist, chocolatey goodness, and you’ll be making it all summer long. Tag me if you try it—I love seeing your baking adventures! Now go grab that grater…
Print
1 Unforgettable Extra Moist Chocolate Zucchini Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A rich and moist chocolate zucchini bread made with sour cream for extra tenderness.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 cups grated zucchini
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- Whisk flour, cocoa powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light. Add eggs one at a time.
- Mix in sour cream and vanilla. Fold in grated zucchini.
- Combine wet and dry ingredients. Stir in chocolate chips.
- Pour batter into pan. Bake for 50-60 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Squeeze excess moisture from zucchini before adding.
- Let bread cool completely before slicing.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: chocolate zucchini bread, sour cream bread, moist chocolate bread