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Ultra-Moist Chocolate Zucchini Bread with Sour Cream

Rich, tender chocolate zucchini bread made extra moist with sour cream — perfect for breakfast, dessert, or snacks.
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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 & Fat
  • 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
Vegetables
  • 2 cups grated zucchini

Equipment

  • Loaf pan
  • Mixing bowls
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. In a bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
  3. In another bowl, mix sugars, oil, sour cream, eggs, and vanilla until smooth.
  4. Stir in grated zucchini.
  5. Fold wet ingredients into dry until just combined.
  6. Pour batter into prepared pan and smooth top.
  7. Bake 55–65 minutes or until a toothpick comes out mostly clean.
  8. Cool 10 minutes in pan, then transfer to wire rack to cool completely.

Notes

Optional: fold in chocolate chips or nuts.