Dessert

Indulgent Chocolate Zucchini Bread with Sour Cream Recipe

ByMaya Arden October 12, 2025October 12, 2025

Introduction

This indulgent chocolate zucchini bread is a moist, rich treat that cleverly sneaks in vegetables without compromising flavor. With the addition of sour cream and plenty of chocolate chips, it’s a decadent twist on classic zucchini bread that’s perfect for breakfast, snacks, or dessert.

A close-up view of a single-layer, rectangular dark chocolate cake with a rough, cracked surface that looks moist and dense. On top, there are many shiny dark chocolate chips scattered unevenly, some slightly melted and smooth, while others remain solid and round, adding texture. The cake sits on a white sheet of parchment paper over a white marbled surface, enhancing the rich dark brown of the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup plain flour
1/2 cup cocoa powder, unsweetened

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

Step 1: 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.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt to evenly combine the dry ingredients.
Step 3: In a large bowl, combine the eggs, oil, sour cream, white sugar, brown sugar, and vanilla essence. Use an electric mixer to blend until smooth and well incorporated.

Step 4: Gradually stir the dry ingredients into the wet mixture, folding gently to avoid overmixing. Fold in the grated zucchini and 3/4 cup of chocolate chips until just combined.
Step 5: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining 1/4 cup of chocolate chips over the top.
Step 6: Bake for 55 to 65 minutes, checking doneness with a toothpick inserted in the center. It should come out mostly clean with some melted chocolate chips remaining. If browning too quickly, cover loosely with foil.

Step 7: Remove the loaf from the oven and let it cool in the pan on a wire rack for 15 minutes. Then remove from the pan and cool until slightly warm before slicing and serving.

Tips & Variations

Use Greek yogurt as a slightly tangier alternative to sour cream for similar moisture and texture.
Make sure to squeeze excess moisture from the grated zucchini if it’s very wet to avoid a soggy bread.

For extra texture, consider adding chopped nuts like walnuts or pecans along with the chocolate chips.
If you prefer a less intense chocolate flavor, reduce cocoa powder to 1/3 cup and increase flour by 1/4 cup.

Storage

Store the zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. To reheat, warm slices in a toaster oven or microwave until just heated through.

How to Serve

The image shows three slices of dark chocolate bread laid on a light wooden board. Each slice has a moist, dense texture with small holes and is topped with several shiny chocolate chips scattered across the surface. The bread has a rich, deep brown color with a slightly glossy finish on top. In the background, there is a green zucchini that adds a contrasting color to the warm tones of the bread and board. The whole setup is on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for this bread?

Yes, you can substitute a gluten-free all-purpose flour blend 1:1. Just make sure your blend includes a binding agent like xanthan gum for best texture.