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Ultra‑Moist Chocolate Zucchini Bread with Sour Cream

A rich, tender chocolate zucchini bread made extra moist with sour cream — perfect for breakfast, snacks, or dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Comfort
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all‑purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Sugars and Fats
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup vegetable oil
  • 0.5 cup sour cream full‑fat
Wet Ingredients
  • 2 eggs large
  • 2 tsp vanilla extract
Vegetable Star
  • 2 cups grated zucchini

Equipment

  • Loaf pan
  • Mixing bowls
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan.
  2. In a large bowl, whisk dry ingredients: flour, cocoa, baking soda, baking powder, salt.
  3. In a separate bowl, whisk sugars, oil, sour cream, eggs, vanilla until smooth.
  4. Add grated zucchini to wet mixture and combine.
  5. Fold wet ingredients into dry until just combined. Do not overmix.
  6. Pour batter into prepared pan and smooth top.
  7. Bake 55–65 minutes until a toothpick comes out with a few moist crumbs.
  8. Cool in pan 10 minutes, then transfer to wire rack to cool completely before slicing.

Notes

For extra indulgence, stir in chocolate chips or nuts.