If you’re searching for a decadent yet secretly wholesome treat, look no further than Extra Moist Chocolate Zucchini Bread With Sour Cream. This luscious quick bread uses summer’s beloved zucchini and a spoonful of tangy sour cream for a sumptuously tender, chocolate-packed loaf you’ll crave any time of day. It’s the perfect answer to overflowing gardens, picky eaters, or simply when you want a dessert that’s both rich in flavor and delightfully moist with a fudgy crumb—no dry disappointments here!

Extra Moist Chocolate Zucchini Bread With Sour Cream Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe has a purpose, creating the perfect harmony of chocolate richness, tender crumb, and irresistible flavor. Gather these staples for Extra Moist Chocolate Zucchini Bread With Sour Cream, knowing that each brings its own magic to your loaf.

1 medium zucchini (grated): Adds unbeatable moisture and sneaks in nutrients without making the loaf taste “vegetable-y.”
1 ½ cups all-purpose flour: Forms the bread’s tender structure and balances the wet ingredients.
½ cup unsweetened cocoa powder: Gives the bread its rich chocolate flavor and deep color.
½ cup granulated sugar: Sweetens just enough to compliment the zucchini and chocolate, without being overwhelming.
½ cup sour cream: The secret ingredient for an especially moist texture and subtle tang.
2 large eggs: Bind the batter together and help create a fluffy, cake-like crumb.
1 tsp vanilla extract: Enhances all the chocolatey notes and adds warm depth.
1 tsp baking soda: Ensures the loaf rises just right, staying light and soft.
¼ tsp salt: Balances the sweetness and heightens all the flavors.

How to Make Extra Moist Chocolate Zucchini Bread With Sour Cream

Step 1: Prep Your Pan and Preheat

Preheat your oven to 350°F (175°C). Grab your trusty loaf pan, and either grease it well with oil or butter, or line it neatly with parchment paper to make removing the bread a breeze later. This little step keeps your Extra Moist Chocolate Zucchini Bread With Sour Cream from sticking and ensures picture-perfect slices every time.

Step 2: Grate and Drain the Zucchini

Grate your zucchini using the fine side of a box grater, then pile it into a clean kitchen towel. Squeeze out as much excess water as you can—don’t skip this! Removing extra liquid keeps your bread moist but not soggy, creating the ideal crumb that sets this recipe apart.

Step 3: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, sugar, and salt. Mixing these first ensures that the leavening agent and cocoa are evenly dispersed, giving you a uniform, chocolatey loaf from edge to edge.

Step 4: Mix the Wet Ingredients

In a separate bowl, whisk the eggs, sour cream, and vanilla extract until completely smooth and creamy. Gently fold in the grated, drained zucchini, stirring lightly to combine. The sour cream here is absolutely key in making your Extra Moist Chocolate Zucchini Bread With Sour Cream incredibly tender.

Step 5: Bring It All Together

Pour the wet mixture into the dry ingredients, and use a spatula or wooden spoon to gently stir everything together. Stop as soon as no dry streaks remain—overmixing develops the gluten and can make your bread tough, so mix just enough to blend.

Step 6: Bake to Perfection

Spoon the thick, chocolatey batter into your prepared loaf pan, smoothing the top. Pop it in the oven and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay!). Your kitchen will fill with the most tempting aroma.

Step 7: Cool and Enjoy

Let your chocolate zucchini bread cool in the pan for about 10 minutes—this helps it set. Run a knife along the edges if needed, then transfer to a wire rack to cool completely. This rest makes slicing neat and keeps the loaf at its extra-moist best.

How to Serve Extra Moist Chocolate Zucchini Bread With Sour Cream

Garnishes

For a lovely finishing touch, you can sprinkle a little powdered sugar over the top, add a handful of chocolate chips while the loaf is still warm, or arrange fresh berries around each slice. These simple garnishes brighten up the presentation and add a hint of luxe to every bite.

Side Dishes

This bread shines alongside a hot mug of coffee, a tall glass of cold milk, or even a scoop of vanilla ice cream for dessert. Serve slices at brunch with fresh fruit, or add it to a midday snack plate with creamy yogurt and nuts.

Creative Ways to Present

Try cutting the loaf into thick slices and making decadent chocolate-zucchini bread French toast, or lightly toasting pieces and slathering on a swipe of hazelnut spread. Classic or inventive, Extra Moist Chocolate Zucchini Bread With Sour Cream adapts to whatever your imagination (and appetite) suggests!

Make Ahead and Storage

Storing Leftovers

Allow the bread to cool completely, then wrap it snugly in plastic wrap or store in an airtight container at room temperature for up to three days. The texture often gets even better after a day as the flavors and moisture evenly distribute.

Freezing

For longer storage, wrap the cooled loaf (or individual slices) in plastic wrap and then foil, or place in a freezer bag. Freeze for up to three months. Thaw overnight in the refrigerator or on the counter for a quick treat anytime.

Reheating

Warm slices for 10-15 seconds in the microwave to bring back that just-baked softness, or toast gently in a toaster oven for a little crisp edge. Either way, your Extra Moist Chocolate Zucchini Bread With Sour Cream tastes bakery-fresh with barely any effort.

FAQs

Can I use Greek yogurt instead of sour cream?

Absolutely! Greek yogurt makes a great stand-in for sour cream, lending a similar tang and moisture, though the bread may be just a touch less rich. Use equal amounts in your batter.

Do I need to peel the zucchini for this recipe?

No need to peel the zucchini—just wash it well and grate it with the skin on. The skins are thin and full of nutrients, and they’ll melt beautifully into your Extra Moist Chocolate Zucchini Bread With Sour Cream for added color and fiber.

Can I add extra chocolate chips or nuts?

Definitely! Feel free to fold in up to one cup of chocolate chips, chopped walnuts, or pecans to the batter for extra indulgence and a bit of crunch. Mini chocolate chips work especially well if you want intense chocolate flavor in every bite.

How can I tell when the bread is fully baked?

Insert a toothpick in the center; if it comes out with just a few moist crumbs (but no wet batter), your Extra Moist Chocolate Zucchini Bread With Sour Cream is ready to come out of the oven. If it seems wet, give it a few more minutes and check again.

Is this recipe suitable for muffins?

Yes! Scoop the batter into lined muffin tins, filling each about 2/3 full. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean. Perfect for portable, snackable chocolate zucchini treats!

Final Thoughts

If you’re ready to make a loaf that promises unmatched richness and crave-worthy texture, you need to try Extra Moist Chocolate Zucchini Bread With Sour Cream. It’s the kind of recipe that quickly becomes a family favorite, so don’t be surprised when you’re asked for the recipe again and again!

Extra Moist Chocolate Zucchini Bread With Sour Cream Recipe

★★★★★

5.3 from 15 reviews

Author: Lily
Total Time: 1 hour 15 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in this decadent Extra Moist Chocolate Zucchini Bread recipe that combines the richness of cocoa with the subtle sweetness of zucchini for a delightful treat. The addition of sour cream ensures a moist and tender crumb, making every bite a heavenly experience.

Ingredients

Scale

Zucchini:

1 medium zucchini (grated)

Bread:

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ cup granulated sugar
½ cup sour cream
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
¼ tsp salt

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a loaf pan.
Prepare Zucchini: Grate the zucchini and remove excess moisture.
Mix Dry Ingredients: In a bowl, combine flour, cocoa powder, sugar, baking soda, and salt.
Prepare Wet Ingredients: In another bowl, mix eggs, sour cream, and vanilla. Fold in the zucchini.
Combine Ingredients: Gently mix the wet and dry ingredients until just combined.
Bake: Pour the batter into the loaf pan and bake for 50-60 minutes.
Cool: Let the bread cool in the pan before transferring to a wire rack.

Notes

You can add chocolate chips or nuts for extra flavor and texture.
This bread freezes well, so you can make a double batch and store it for later.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 12g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg

Keywords: Chocolate Zucchini Bread, Moist Chocolate Bread, Zucchini Recipe, Dessert Recipe