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Indulgent Chocolate Zucchini Bread with Sour Cream Recipe

Indulgent Chocolate Zucchini Bread with Sour Cream Recipe
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★★★★★

5.3 from 26 reviews

This Indulgent Chocolate Zucchini Bread with Sour Cream is a moist and rich treat that blends the subtle freshness of grated zucchini with deep cocoa flavor. The addition of sour cream ensures a tender crumb, while semi-sweet chocolate chips add bursts of gooey sweetness throughout. Perfect for a decadent breakfast, snack, or dessert, this loaf combines healthy veggies with indulgent chocolate goodness.

Ingredients

Scale

Dry Ingredients

  • 1 cup plain flour
  • 1/2 cup cocoa powder, unsweetened
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (fine sea or table)

Wet Ingredients

  • 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

Additional

  • 1 1/2 cups tightly packed finely grated zucchini
  • 1 cup semi-sweet chocolate chips (split for use)

Instructions

  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 to ensure the bread comes out easily after baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the plain flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute all dry components.
  3. Mix Wet Ingredients: In a large bowl, combine the eggs, vegetable oil, sour cream, white sugar, light brown sugar, and vanilla essence. Use an electric mixer to blend until smooth and well incorporated, creating the batter base.
  4. Incorporate Dry Ingredients and Add Fillings: Gradually stir the dry ingredient mixture into the wet mixture, being careful not to overmix to avoid tough bread. Gently fold in the grated zucchini and 3/4 cup of semi-sweet chocolate chips, blending everything just until combined.
  5. Pour and Bake: Pour the batter into the prepared loaf pan, spreading evenly. Sprinkle the remaining 1/4 cup chocolate chips on top for added texture and flavor. Bake for 55 to 65 minutes in the preheated oven. Use a toothpick test for doneness—the toothpick should come out mostly clean except for melted chocolate bits. If the bread browns too quickly, cover loosely with foil.
  6. Cool and Serve: Remove the bread from the oven and place on a wire rack. Let it cool in the pan for 15 minutes before carefully removing. Serve warm or at room temperature for the best taste.

Notes

  • Using sour cream or Greek yogurt adds moisture and richness to the bread.
  • Don’t overmix the batter to keep the bread tender and soft.
  • If zucchini is very watery, gently squeeze excess moisture before adding.
  • Chocolate chips can be substituted with chunks or chopped dark chocolate for variation.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze slices individually wrapped for up to 3 months.

Nutrition

Keywords: chocolate zucchini bread, moist chocolate bread, zucchini dessert, sour cream zucchini bread, chocolate chip zucchini loaf

Find it online: https://platedbyemma.com/indulgent-chocolate-zucchini-bread-with-sour-cream-recipe/