Indulgent Chocolate Zucchini Bread with Sour Cream Recipe
If you’re looking for a treat that marries rich chocolate flavor with a moist, velvety crumb, Indulgent Chocolate Zucchini Bread with Sour Cream is about to become your new baking obsession. This easy quick bread sneaks in wholesome zucchini for extra moisture and color, while sour cream lends a tender, melt-in-your-mouth texture. Loaded with chocolate chips and perfect for breakfast, brunch, or an anytime snack, it’s a sliceable dessert you’ll want to share (or keep all to yourself).
Ingredients You’ll Need
Baking the perfect loaf doesn’t require a pantry full of fancy ingredients. With a few essential items, each bringing its own magic to the mix, you’ll see just how simple it is to create spectacular flavor, soft crumb, and that intense chocolate experience.
- Plain flour: The backbone of your loaf, giving structure without making it heavy.
- Cocoa powder (unsweetened): Delivers that deep, chocolatey flavor and dark color we all crave.
- Baking soda: Ensures the bread rises beautifully and stays tender.
- Fine salt: Enhances the chocolate and balances sweetness.
- Eggs (room temperature): Bind everything together and add richness.
- Vegetable oil (or canola/coconut oil): Keeps the bread incredibly moist; melted coconut oil adds gentle aroma if you like.
- Sour cream (or Greek yogurt): The secret weapon for supreme tenderness and tang.
- White sugar: Sweetens and helps create a delicate crumb.
- Light brown sugar (packed): Adds moisture and a subtle caramel-like depth.
- Vanilla essence: Rounds out all the flavors with warmth and sweetness.
- Finely grated zucchini: Sneaks in moisture and a little nutrition—no one will ever guess it’s there!
- Semi-sweet chocolate chips: Giving gooey, melty pockets and a double hit of chocolate—save some for the top!
How to Make Indulgent Chocolate Zucchini Bread with Sour Cream
Step 1: Prepare the Oven and Loaf Pan
First things first: Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line it with parchment paper, letting the edges overhang for stress-free removal later. This tiny step makes a huge difference—no sticking, no breaking, just pure chocolatey perfection sliding right out.
Step 2: Combine Dry Ingredients
Grab a medium bowl and whisk together your flour, cocoa powder, baking soda, and salt. Think of this step as chocolate prep school—it ensures your baking soda is distributed evenly so the loaf will rise exactly as it should, and the cocoa powder won’t leave any sneaky bitter patches.
Step 3: Mix Wet Ingredients
In a large bowl, combine the eggs, oil, sour cream, both sugars, and vanilla essence. With an electric mixer, blend until smooth and glossy—don’t skip this, as it sets up a silky batter and perfectly weaves in that tangy note from the sour cream. Creaminess and sweetness coming together here are part of what makes Indulgent Chocolate Zucchini Bread with Sour Cream so memorable.
Step 4: Incorporate the Dry Ingredients and Add Fillings
Now the dry team meets the wet team! Gently stir the flour mixture into your wet ingredients, taking care to stop once it’s just about mixed—overdoing it here can mean a dense loaf, and we want plush texture. Fold in the grated zucchini (packed tight for maximum moisture) and three-quarters of the chocolate chips. You’ll see the batter come alive with ribbons of green and gleaming chocolate.
Step 5: Pour and Bake
Spread the batter evenly into your loaf pan and sprinkle the remaining chocolate chips over the top. Bake for 55 to 65 minutes, checking with a toothpick near the center—it should emerge mostly clean, aside from some melted chocolate streaks. If the top browns early, a loose foil tent keeps it luscious and soft underneath. Your kitchen will smell like a chocolate dream.
Step 6: Cool and Serve
Once baked, cool the loaf in the pan for 15 minutes before lifting it out to fully cool on a wire rack. Letting it cool slightly lets the crumb set (so it slices beautifully), but honestly, who can resist a warm, melty piece? Indulgent Chocolate Zucchini Bread with Sour Cream is at its best when shared fresh out of the oven, still a little gooey in the middle.
How to Serve Indulgent Chocolate Zucchini Bread with Sour Cream
Garnishes
For extra flair (and more chocolate, of course), sprinkle a handful of mini chocolate chips or a shower of powdered sugar on top just before serving. Fresh raspberries, a dollop of whipped cream, or even a drizzle of chocolate sauce elevate each slice, transforming it from snack to showstopper dessert.
Side Dishes
Though a thick slice is fabulous on its own, pair it with a scoop of vanilla ice cream, a mug of strong coffee, or a glass of cold milk for a true treat. If you’re serving it for brunch, an array of fresh berries or a light fruit salad adds brightness and contrast to all that chocolate richness.
Creative Ways to Present
Cut the bread into cubes and serve as a decadent fondue dipper, or layer slices with whipped cream and berries for a dessert trifle. For parties, try cutting the loaf into mini squares and skewering them with toothpicks for adorable, grab-and-go bites of Indulgent Chocolate Zucchini Bread with Sour Cream that will disappear fast.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your chocolate zucchini bread tightly in plastic wrap or place it in an airtight container. It’ll stay moist and delicious for up to four days at room temperature—perfect for sneaking a slice whenever a chocolate craving strikes.
Freezing
Indulgent Chocolate Zucchini Bread with Sour Cream freezes like a dream! Wrap the entire loaf or individual slices in two layers (plastic wrap followed by foil), and pop into a freezer-safe bag. This way, you can satisfy your chocolate fix in a flash—just thaw on the counter overnight or in the fridge if needed.
Reheating
For warm, just-baked vibes, microwave individual slices for 10–15 seconds, or wrap loosely in foil and heat in a low oven until just warmed through. The chocolate chips come back to their melty glory, and the aroma is irresistible all over again.
FAQs
Can I make this bread gluten-free?
Absolutely! Simply swap the plain flour for your favorite 1-to-1 gluten-free baking flour blend. The rest of the ingredients require no changes, and the final loaf will still be moist and chocolatey.
Will the zucchini flavor stand out?
Not at all! The zucchini just melts away, adding beautiful moisture to the bread and some extra nutrients—picky eaters will never spot it, and all you’ll taste is rich, decadent chocolate.
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt is a great substitute for sour cream and will yield nearly the same tang and texture. Go for plain yogurt to keep the flavors balanced.
What’s the best way to grate zucchini for this recipe?
For tender pieces and even distribution, use the fine holes of a box or hand grater. No need to peel! Shortly after grating, squeeze out excess liquid if your zucchini seems especially watery to avoid a soggy loaf.
Can I double this recipe?
You bet! If you’d like double the Indulgent Chocolate Zucchini Bread with Sour Cream, just double all the ingredients and bake in two pans. It makes a fantastic gift or freeze the extra loaf for later.
Final Thoughts
With its deep chocolate flavor, plush crumb, and a hint of tang, Indulgent Chocolate Zucchini Bread with Sour Cream is the recipe you’ll want to bake on repeat. Whether you’re treating yourself, your family, or your friends, there’s just something magical about serving up a slice of chocolate bliss—especially when it’s secretly packed with veggies!
Print
Indulgent Chocolate Zucchini Bread with Sour Cream Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This indulgent chocolate zucchini bread with sour cream is a delightful twist on traditional zucchini bread, adding a rich chocolate flavor and moist texture. Perfect for chocolate lovers looking to sneak in some extra veggies!
Ingredients
Dry Ingredients:
- 1 cup plain flour
- 1/2 cup cocoa powder, unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon salt (fine sea or table)
Wet Ingredients:
- 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
Additional Ingredients:
- 1 1/2 cups tightly packed finely grated zucchini
- 1 cup semi-sweet chocolate chips (split for use)
Instructions
- Step 1: Prepare the Oven and Loaf Pan – Preheat the oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- Step 2: Combine Dry Ingredients – Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
- Step 3: Mix Wet Ingredients – In a large bowl, mix eggs, oil, sour cream, sugars, and vanilla extract until smooth.
- Step 4: Incorporate Dry Ingredients and Add Fillings – Gradually mix dry ingredients into wet, then fold in zucchini and 3/4 cup of chocolate chips.
- Step 5: Pour and Bake – Pour batter into pan, sprinkle remaining chocolate chips on top, bake for 55-65 minutes.
- Step 6: Cool and Serve – Cool in the pan, then on a wire rack. Slice and enjoy!
Notes
- You can add chopped nuts or dried fruit for extra texture and flavor.
- This bread freezes well, so you can make a double batch and save some for later.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: chocolate zucchini bread, sour cream, dessert, baking, easy recipe
