This rich and moist chocolate zucchini bread is the perfect way to put garden-fresh zucchini to delicious use. I blend finely grated zucchini with unsweetened cocoa, melty chocolate chips, and sour cream to create a deeply chocolatey, soft quick bread that’s full of flavor without being overly sweet. It’s a great treat for breakfast, dessert, or an afternoon snack.
Why I Love This Recipe
I love how this recipe sneaks in vegetables without compromising on taste. The zucchini adds moisture and structure while staying undetectable in flavor, and the sour cream keeps the crumb soft and tender. Plus, the double dose of chocolate—cocoa powder and chocolate chips—makes it feel like a dessert, but it’s simple enough to whip up anytime. It’s also flexible, with easy swaps and storage options that make it a go-to in my baking rotation.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup plain flour
1/2 cup unsweetened cocoa powder
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)
Directions
I start by preheating my oven to 325°F (163°C). I grease a 9×5‑inch loaf pan and line it with parchment paper to make removing the bread easier later on.
In a medium bowl, I whisk together the flour, cocoa powder, baking soda, and salt.
In a large bowl, I combine the eggs, oil, sour cream, white sugar, brown sugar, and vanilla extract. I mix until the batter is smooth and well blended.
I gradually stir the dry ingredients into the wet mixture, making sure not to overmix.
I fold in the grated zucchini and ¾ cup of the chocolate chips, stirring just until everything comes together.
I pour the batter into the prepared pan, spreading it out evenly, and sprinkle the remaining ¼ cup of chocolate chips on top.
I bake the bread for 55 to 65 minutes, checking for doneness by inserting a toothpick in the center—it should come out mostly clean with some melted chocolate. If the top browns too quickly, I loosely cover it with foil.
After baking, I let the bread cool in the pan for 15 minutes before transferring it to a wire rack to finish cooling. I like slicing it while still slightly warm.
Servings and Timing
Yield: 1 loaf (9×5-inch pan), about 12 slices
Prep Time: 15–20 minutes
Cook Time: 55–65 minutes
Total Time: 70–85 minutes
Variations
I like switching things up based on what I have in the kitchen. Sometimes I use whole wheat flour for a nuttier flavor, though it makes the loaf a bit denser. Greek yogurt works well in place of sour cream, and I’ve even swapped in chopped dark chocolate or white chocolate chips. For a fun twist, I use yellow summer squash instead of zucchini—it changes the color slightly but not the texture. And when I want extra crunch, I add a handful of chopped walnuts or pecans.
Storage/Reheating
This bread stays moist for days. I store it at room temperature in an airtight container for up to 3 days. For longer storage, I refrigerate it for up to a week. It also freezes beautifully—individual slices can be wrapped and frozen for up to 3 months. To reheat, I let slices thaw at room temperature or warm them briefly in the microwave for that fresh-baked feel.
FAQs
How do I keep the chocolate chips from sinking to the bottom?
I toss the chips in a little flour before folding them into the batter. This helps them stay evenly distributed as the bread bakes.
Can I make this recipe gluten-free?
Yes, I use a 1-to-1 gluten-free flour blend, and it turns out great. The texture is slightly different but still delicious.
Do I need to peel the zucchini?
No, I don’t peel it. The skin is soft and blends right in, plus it adds a little extra nutrition and color.
Can I use yogurt instead of sour cream?
Absolutely. I often swap sour cream with Greek yogurt or even plain yogurt (strained, if it’s very runny), and it works perfectly.
How do I know when the bread is fully baked?
I insert a toothpick into the center—if it comes out with a few moist crumbs or melted chocolate but no raw batter, it’s ready. The top should also feel set and slightly springy to the touch.
Conclusion
This chocolate zucchini bread with sour cream has become one of my favorite quick bakes. It’s indulgent yet wholesome, rich without being overly sweet, and incredibly versatile. Whether I’m sharing it with guests or sneaking a slice with coffee, I always come back to this recipe when I want something chocolatey, easy, and comforting.
A rich, moist chocolate zucchini bread made with sour cream, combining garden‐fresh zucchini, cocoa, and chocolate chips for a deeply chocolatey quick loaf.
Ingredients
1 cup plain flour
1/2 cup unsweetened cocoa powder
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)
Instructions
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.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large bowl, combine the eggs, oil, sour cream, white sugar, brown sugar, and vanilla extract. Mix until smooth and well‑blended.
Stir the dry ingredients into the wet ingredients gradually, being careful not to overmix.
Fold in the grated zucchini and **¾ cup** of the chocolate chips until everything is just combined.
Pour the batter into the prepared loaf pan, spreading it out evenly. Sprinkle the remaining **¼ cup** chocolate chips over the top.
Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out mostly clean (some melted chocolate chips are okay). If the top browns too fast, loosely cover with foil.
Let the bread cool in the pan for about 15 minutes, then remove it and finish cooling on a wire rack until slightly warm before slicing.
Notes
You can substitute plain flour with whole wheat flour (bread will be denser), or use a 1‑to‑1 gluten‑free flour blend.
Greek yogurt can replace sour cream in equal amount; plain yogurt can also be used if strained.
Use any kind of chocolate chips (milk, dark, or white), or chopped chocolate; toss chips in a bit of flour before folding in to keep them from sinking.
You can use yellow summer squash instead of zucchini (color may vary).
Do not squeeze out all moisture from grated zucchini—some moisture helps texture, but remove excess to avoid overly wet loaf.
Do not overmix after adding flour to avoid a tough texture.
Cool completely (at least an hour) before slicing for clean cuts.
Storage: room temperature for up to 3 days; refrigerate up to a week; slices can be frozen up to 3 months.
Nutrition
Serving Size:1 slice (assuming 12 slices per loaf)
