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Chocolate Zucchini Bread with Sour Cream

Moist Chocolate Zucchini Bread with Sour Cream Bliss

A delicious Chocolate Zucchini Bread with Sour Cream that’s moist, tender, and family-friendly, perfect for chocolate lovers.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 0.5 cups cocoa powder Ensure it is unsweetened for best results.
  • 1 tsp baking soda Acts as a leavening agent.
  • 0.5 tsp salt Enhances flavors.
  • 2 large eggs Provides moisture.
  • 0.5 cups vegetable oil Can also use canola or melted coconut oil.
  • 0.5 cups sour cream Can substitute with Greek yogurt.
  • 0.5 cups granulated sugar
  • 0.5 cups brown sugar
  • 1 tsp vanilla extract
  • 1.5 cups grated zucchini Patted dry to remove excess moisture.
  • 0.75 cups chocolate chips Toss in flour before adding to prevent sinking.
Optional Toppings
  • powdered sugar For a sweet touch.
  • chocolate frosting For an indulgent dessert.

Equipment

  • 9x5 inch loaf pan
  • mixing bowls
  • whisk
  • spatula
  • Oven

Method
 

Steps
  1. Preheat your oven to 325°F (163°C) and prepare a 9x5-inch loaf pan by greasing and lining it with parchment paper.
  2. In a medium bowl, whisk together 1.5 cups of flour, 0.5 cups of cocoa powder, 1 tsp of baking soda, and 0.5 tsp of salt.
  3. In a large bowl, whisk together 2 eggs, 0.5 cups of vegetable oil, 0.5 cups of sour cream, 0.5 cups of granulated sugar, 0.5 cups of brown sugar, and 1 tsp of vanilla extract.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Fold in 1.5 cups of grated zucchini and 0.75 cups of chocolate chips.
  6. Pour the batter into the prepared loaf pan and sprinkle with 0.25 cups of chocolate chips.
  7. Bake for 55-65 minutes, checking for doneness with a toothpick.
  8. Allow to cool in the pan for 15 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Thoroughly drain grated zucchini to prevent a wet loaf. Avoid overmixing for the best texture.

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