If you’re on the hunt for a dessert that’s marvelously moist, bursting with chocolatey richness, and sneaks in a little veggie goodness, let me introduce you to Indulgent Chocolate Zucchini Bread with Sour Cream. This is the loaf I bring out when I want guests to swoon, the treat friends request at every brunch, and my ultimate secret weapon for using up late-summer zucchini. With a plush crumb, deep cocoa flavor, and a generous handful of melty chocolate chips, every bite of this loaf strikes the perfect balance between comfort and extravagance.

Indulgent Chocolate Zucchini Bread with Sour Cream Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the sophisticated taste fool you—the beauty of Indulgent Chocolate Zucchini Bread with Sour Cream is in its simple, pantry-friendly ingredients. Each component is chosen to deliver flavor, moisture, and that irresistible fudge-like texture everyone will rave about.

Plain flour: Gives the bread structure and ensures a just-dense-enough crumb that holds up to all the chocolatey goodness.
Unsweetened cocoa powder: Provides the rich, deep chocolate flavor and velvety color that’s absolutely essential here.
Baking soda: This helps the loaf rise beautifully and stay tender without being heavy.
Fine sea or table salt: Enhances the chocolate flavor and keeps the sweetness in check.
Large, room temperature eggs: Bind everything together for a cohesive, moist bread—let them come to room temp for easier mixing.
Vegetable oil (or canola or melted coconut oil): Keeps the loaf supremely moist for days without overpowering the chocolate.
Sour cream (or Greek yogurt): This is the secret ingredient for extra creaminess, world-class softness, and a little tang that balances sweet and rich flavors.
White sugar: Brings just the right hit of sweetness to make this bread taste like dessert.
Light brown sugar, packed: Adds a hint of molasses that deepens the flavor and improves the crumb.
Vanilla essence: Rounds out the taste with warm, aromatic notes.
Finely grated, tightly packed zucchini: Don’t worry—you won’t taste it! The zucchini drops in loads of moisture and ensures every bite is luxuriously soft.
Semi-sweet chocolate chips, divided: These create melty pockets and a crave-worthy top that brings it all together.

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, leaving a bit of overhang for easy lifting later. This little step ensures your Indulgent Chocolate Zucchini Bread with Sour Cream releases like a dream and looks bakery-perfect.

Step 2: Combine Dry Ingredients

In a medium mixing bowl, whisk together the plain flour, unsweetened cocoa powder, baking soda, and salt. This not only ensures even distribution of leavening but also helps avoid any lumps of cocoa. The end result is a smooth, evenly-flavored loaf every single time.

Step 3: Mix Wet Ingredients

In a separate large bowl, blend the eggs, oil, sour cream, white and brown sugars, and vanilla essence. Use an electric mixer to create a smooth, creamy base. This mixture is where the magic starts—a lush, deeply flavored batter that promises a moist loaf.

Step 4: Incorporate the Dry Ingredients and Add Fillings

Gradually add your dry ingredients into the wet, mixing just until the flour disappears. Over-mixing can toughen your bread, so gentle is the name of the game! Now, lightly fold in the grated zucchini and 3/4 cup of the chocolate chips. You want the batter just combined, with zucchini and chocolate chips evenly distributed for perfect pops of chocolate in every bite.

Step 5: Pour and Bake

Spoon the batter into your prepared loaf pan, smoothing the top. Sprinkle the remaining 1/4 cup chocolate chips generously over the surface. Slide the pan into your preheated oven and bake for 55 to 65 minutes. When a toothpick inserted into the center comes out mostly clean (except for some melted chocolate!), your Indulgent Chocolate Zucchini Bread with Sour Cream is ready. If you notice the top browning too quickly, tent it loosely with foil so it bakes evenly without burning.

Step 6: Cool and Serve

Transfer the hot loaf to a wire rack and let it cool in the pan for about 15 minutes—this helps it set up and makes removal a breeze. Lift the bread out using the parchment overhang and allow it to cool fully on the rack. Slice and serve slightly warm for gooey, melty chocolate chips or let it cool for tidier slices—either way, it’s spectacular!

How to Serve Indulgent Chocolate Zucchini Bread with Sour Cream

Garnishes

Take your loaf to the next level with a dusting of powdered sugar or a drizzle of melted chocolate across the top. For a sophisticated finish, add a sprinkle of flaky sea salt right before serving—it makes the chocolate flavors pop and gives a lovely contrast.

Side Dishes

If you’re enjoying a slice for breakfast or brunch, pair your Indulgent Chocolate Zucchini Bread with Sour Cream with a dollop of Greek yogurt and a side of fresh berries. For dessert, a scoop of vanilla ice cream or a handful of toasted nuts brings a fabulous textural contrast.

Creative Ways to Present

Turn thick slices into decadent French toast, cube them for a trifle layered with whipped cream and berries, or simply toast a slice and add a slather of almond butter. For a brunch buffet, cut the bread into mini squares or serve it on a rustic wood board alongside fruit and cheeses.

Make Ahead and Storage

Storing Leftovers

Indulgent Chocolate Zucchini Bread with Sour Cream stays fresh, moist, and flavorful for several days. Store cooled slices in an airtight container at room temperature for up to 3 days, or pop it in the fridge if your kitchen runs warm. Just be sure to wrap it well to keep the bread from drying out.

Freezing

This loaf freezes beautifully! Simply wrap individual slices or the whole bread tightly in plastic wrap, then a layer of foil. Place in a freezer bag and freeze for up to 2 months. Thaw overnight in the refrigerator, or at room temperature for a couple of hours when you’re ready to indulge.

Reheating

To re-capture that freshly baked magic, reheat a slice in the microwave for 10 to 15 seconds until just warm and the chocolate chips are a little melty again. If you love a crisp edge, pop a slice in the toaster oven for a minute or two.

FAQs

Can I use Greek yogurt instead of sour cream?

Absolutely! Greek yogurt makes a fantastic substitute for sour cream in this recipe. Just swap it one-for-one and expect the same gorgeous crumb and tangy richness in your Indulgent Chocolate Zucchini Bread with Sour Cream.

Do I need to peel the zucchini?

No peeling necessary—the skin is tender and essentially disappears after baking, adding color and extra nutrients. Just make sure to finely grate the zucchini so it blends into the batter seamlessly.

Why is my bread sinking in the middle?

A sunken loaf usually means it was underbaked or too much moisture was left in the zucchini. Squeeze out any excess water from freshly grated zucchini, and always check for doneness with a toothpick before removing from the oven.

Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts, pecans, or even dried cherries add texture and extra flavor. Just stick to about half a cup of added mix-ins so the bread doesn’t get too crumbly.

Is this bread very sweet?

Indulgent Chocolate Zucchini Bread with Sour Cream hits the sweet spot (literally) between dessert and snack. It’s sweet enough to satisfy a craving, but not so sugary that you feel guilty sneaking a slice for breakfast.

Final Thoughts

If you’ve never tasted the subtle magic of vegetables in dessert, consider Indulgent Chocolate Zucchini Bread with Sour Cream your gateway to a new obsession. It’s easy to make, incredibly forgiving, and always a hit. Trust me—one slice and you’ll want to bake this luscious, chocolate-packed loaf again and again!

Indulgent Chocolate Zucchini Bread with Sour Cream Recipe

★★★★★

5.2 from 29 reviews

Author: Olivia
Total Time: 1 hour 20 minutes
Yield: 1 loaf (about 12 slices) 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich, moist goodness of this Chocolate Zucchini Bread made with sour cream. A delightful treat that combines the sweetness of chocolate with the subtle freshness of zucchini.

Instructions

Step 1: Prepare the Oven and Loaf Pan
Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Step 2: Combine Dry Ingredients
Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
Step 3: Mix Wet Ingredients
Combine eggs, oil, sour cream, sugars, and vanilla in a large bowl. Mix until smooth.
Step 4: Incorporate the Dry Ingredients and Add Fillings
Gradually stir dry ingredients into wet. Fold in zucchini and 3/4 cup of chocolate chips.
Step 5: Pour and Bake
Pour batter into the pan, top with remaining chocolate chips. Bake for 55-65 minutes at 325°F, until toothpick comes out clean.
Step 6: Cool and Serve
Cool in pan for 15 mins, then transfer to a wire rack. Serve warm.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American