There are countless versions of zucchini bread circulating online, but this Ultra‑Moist Chocolate Zucchini Bread with Sour Cream is in a league of its own. Loaded with rich cocoa, packed with tender grated zucchini and enriched with creamy sour cream, this loaf stays unbelievably moist for days — no drying out, no crumbly edges. If you’re searching for a decadent, crowd‑pleasing treat that also lets you sneak in a veggie, this is it.

Whether you’re making it for breakfast, snacks, potlucks, bake sales, or dessert, this chocolate zucchini bread fulfills every role. It captures the earthy sweetness of zucchini, the intense warmth of chocolate, and the perfect texture thanks to sour cream. Below you’ll find step‑by‑step instructions, tips, variations, and serving suggestions to make this your new go‑to recipe.

Why This Chocolate Zucchini Bread Works

Most quick breads can be dry or dense — especially those with chocolate and vegetable add‑ins — but this version solves common problems:

Sour cream adds richness and moisture without thinning the batter.
Grated zucchini keeps the crumb tender and prevents drying even after days in storage.
Cocoa powder delivers deep chocolate flavor without overwhelming sweetness.
The use of both brown sugar and white sugar balances moisture and texture.

You’ll notice that every slice almost melts in your mouth — that’s the magic of the combination of ingredients.

Ingredients (Simple & Straightforward)

To make this wonderfully moist loaf, gather the following:

Dry Ingredients —
‑ 2 cups all‑purpose flour
‑ ½ cup unsweetened cocoa powder
‑ 1 tsp baking soda
‑ ½ tsp baking powder
‑ ½ tsp salt

Sugars and Fats —
‑ ¾ cup granulated sugar
‑ ½ cup brown sugar (packed)
‑ ½ cup vegetable oil
‑ ½ cup sour cream (full‑fat preferred)

Wet Ingredients —
‑ 2 large eggs, room temperature
‑ 2 tsp vanilla extract

Vegetable Star —
‑ 2 cups grated zucchini (about 2 medium zucchini; no need to peel)

Optional Add‑Ins —
‑ 1 cup semisweet chocolate chips (for extra chocolate pockets)
‑ ½ cup chopped walnuts or pecans (for crunch)

Step‑by‑Step Instructions

1. Prep and Preheat.
Preheat your oven to 350°F (175°C). Grease a 9×5″ loaf pan or line it with parchment paper; set aside.

2. Mix Dry Ingredients.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until well combined.

3. Combine Wet Ingredients.
In a separate bowl, whisk together both sugars, vegetable oil, sour cream, eggs, and vanilla extract until smooth and glossy.

4. Incorporate Zucchini.
Add grated zucchini to the wet mixture. Stir gently to distribute evenly; the zucchini will add moisture and texture.

5. Bring Batter Together.
Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, fold until just combined — do not overmix. If using chocolate chips or nuts, fold them in now.

6. Bake.
Transfer batter into prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

7. Cool.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

8. Slice and Serve.
Once cooled, cut into thick slices and serve with coffee, milk, or a dollop of whipped cream.

Tips for Best Results

Keep It Ultra Moist

To really drive home that perfectly tender texture, don’t squeeze the zucchini dry. The natural water helps keep the bread soft.

Don’t Overmix the Batter

Overworking the batter develops gluten and leads to a tougher loaf. Mix just until dry and wet ingredients are incorporated.

Check Early, But Don’t Rush the Bake

Ovens vary — start checking around 50 minutes, but don’t remove until the center is mostly set.

Let It Cool Fully for Neat Slices

Warm bread can tear or crumble; cool fully before slicing.

Storage & Freezing

Refrigerator:
Store in an airtight container for up to 5 days.

Freezer:
Wrap slices individually in plastic wrap and freeze up to 3 months. Thaw at room temperature or microwave gently.

Serving Suggestions

This rich chocolate zucchini bread pairs beautifully with:

‑ A cup of coffee or espresso
‑ A tall glass of cold milk
‑ Greek yogurt and fresh berries for breakfast
‑ Vanilla ice cream for dessert
‑ A drizzle of chocolate glaze or dusting of powdered sugar

For a seasonal flair, add a hint of cinnamon or pumpkin spice to the batter.

Flavor Variations

Mexican‑Style Chocolate Zucchini Bread

Add ½ tsp cinnamon, ¼ tsp cayenne, and ½ tsp espresso powder.

Nutty Crunch Version

Stir in ½ cup chopped walnuts or pecans.

Fruity Chocolate Zucchini Bread

Fold in ½ cup dried cranberries for a sweet tart contrast.

Fun Facts & Cultural Context

Zucchini bread may seem modern, but quick breads have been staples in home baking for centuries. When cocoa was introduced to western kitchens, bakers quickly discovered that combining vegetables like zucchini with chocolate created rich, moist loaves that go beyond sweet bread — more like cake.

Zucchini, a summer squash, is harvested in abundance during the warmer months. Home cooks traditionally find creative ways to use surplus zucchini, and chocolate zucchini bread has become one of the most beloved versions worldwide. The addition of sour cream is a classic baking hack — often used to keep cakes and breads moist without affecting flavor.

Why You’ll Love This Recipe (SEO Highlights)

This chocolate zucchini bread recipe is one of the most moist zucchini breads you can make — thanks to sour cream and fresh zucchini. It’s versatile for breakfast, dessert, or snack time, and makes the most of summer produce. Easy to follow, rich in flavor, and perfect for any occasion, this best chocolate zucchini loaf will become a household favorite.