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Ultra-Moist Chocolate Zucchini Bread with Sour Cream

A deeply chocolatey, ultra-moist zucchini bread enriched with sour cream and chocolate chips for a tender, bakery-style loaf.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cup cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Wet Ingredients
  • 1 cup sugar
  • 0.5 cup vegetable oil or melted butter
  • 2 eggs
  • 0.5 cup sour cream
  • 2 tsp vanilla extract
Mix-ins
  • 1.5 cups shredded zucchini (not squeezed)
  • 1 cup chocolate chips

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Measuring cups

Method
 

  1. Preheat oven to 350°F (180°C) and prepare loaf pan.
  2. Whisk dry ingredients together in a bowl.
  3. In a separate bowl, mix sugar, oil, eggs, sour cream, and vanilla.
  4. Fold in shredded zucchini.
  5. Add dry mixture to wet and stir gently.
  6. Fold in chocolate chips.
  7. Pour into loaf pan and bake 55–65 minutes.
  8. Cool completely before slicing.

Notes

Do not squeeze moisture from the zucchini—it's needed to keep the loaf ultra-moist.