Picture this: the aroma of warm chocolate drifting through the kitchen, cozy blankets, and the nostalgic hum of family chatter in the background. That’s the kind of homey comfort this bread brings. Made with simple pantry staples and a secret veggie twist—zucchini—this loaf is indulgent and moist, yet easy enough for a beginner baker. Plus, the sour cream adds a lush richness that makes every bite feel like a hug from your childhood.
| Category | Dessert / Quick Bread |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Servings | About 12 slices |
| Calories | Approximately 260 kcal per slice |
Ingredients You’ll Need
- 1 cup granulated sugar
- ½ cup sour cream (room temperature)
- ½ cup vegetable oil
- ⅓ cup milk (whole or 2%)
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 2 cups all‑purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup shredded zucchini (lightly patted dry, not squeezed)
- Optional mix-ins: 1 cup mini chocolate chips or chopped nuts
Step‑By‑Step Instructions
- Preheat & Prep – Preheat your oven to 350 °F (175 °C). Grease a 9×5‑inch loaf pan or line it with parchment for easy removal.
- Mix Wet Ingredients – In a large bowl, whisk together sugar, sour cream, oil, and milk. Add eggs and vanilla; whisk until smooth and well combined.
- Combine Dry Ingredients – In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until even.
- Bring It Together – Gently stir the dry mix into the wet until just combined (don’t overmix—small streaks of flour are okay!).
- Fold in Zucchini & Add‑Ins – Carefully fold in shredded zucchini and your choice of chocolate chips or nuts.
- Bake – Transfer batter to your prepared pan and bake for 55 to 60 minutes. The loaf is ready when a toothpick comes out clean or with a few moist crumbs.
- Cool – Let it rest in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tip: A few gentle taps on the counter will level out any air pockets before baking—and help you sneak a taste of batter along the way!
Helpful Notes & Tips
- Don’t over-dry the zucchini: Just pat it lightly—keeping some moisture helps the bread stay tender.
- Avoid over-mixing: Too much mixing can lead to tough bread—stir until just combined.
- Flavor boost: Add a dash of cinnamon (½ tsp) or a pinch of instant coffee—both deepen the chocolate flavor.
- Storing tips: Keep at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate up to a week or freeze slices (wrapped in plastic and foil) for 2–3 months.
Recipe Variations
- Lighter Diary Swap: Replace sour cream with plain Greek yogurt for a tangy lower‑fat twist.
- Vegan Version: Use ¼ cup applesauce or mashed banana per egg, and swap sour cream with dairy-free yogurt.
- Extra texture: Stir in ½ cup chopped walnuts or pecans for a nutty crunch.
- Double chocolate: Go all-in by adding ¼ cup cocoa AND folding in ½ cup mini chocolate chips.
Serving Suggestions
- Serve a warm slice with a pat of butter or a smear of cream cheese for breakfast.
- As a dessert, top with a scoop of vanilla ice cream or fresh berries for a sweet contrast.
- Pair with your favorite coffee, tea, or a cold glass of milk for an afternoon pick-me-up.
Conclusion
Whether you’re sneaking in zucchini for picky eaters or simply craving a chocolatey, cozy treat, this extra moist chocolate zucchini bread delivers. It’s picture-perfect for lazy weekends or sharing with loved ones over laughter and conversation. Slice it, savor it, and enjoy every comforting, chocolate-filled moment.