Print

Indulgent Chocolate Zucchini Bread with Sour Cream – Alrightwithme Recipe

ni Bread with Sour Cream - Alrightwithme Recipe
Print Recipe

★★★★★

5.2 from 26 reviews

This Indulgent Chocolate Zucchini Bread with Sour Cream is a moist and rich treat combining the subtle sweetness of zucchini with deep cocoa flavor and bursts of semi-sweet chocolate chips. Enhanced by the tanginess of sour cream, this loaf is perfectly tender with a luscious crumb—ideal for breakfast, snack time, or a comforting dessert.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 2 large room temperature eggs
  • 1/4 cup vegetable oil (canola or melted coconut oil can be substituted)
  • 1/3 cup sour cream (or Greek yogurt as a substitute)
  • 1/4 cup white sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla essence

Add-ins

  • 1 1/2 cups tightly packed finely grated zucchini
  • 1 cup semi-sweet chocolate chips (divided use: 3/4 cup for batter, 1/4 cup for topping)

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 easy removal after baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This step ensures the leavening agent is evenly distributed throughout the dry mixture.
  3. Mix Wet Ingredients: In a large bowl, combine the eggs, oil, sour cream, white sugar, brown sugar, and vanilla essence. Use an electric mixer to mix until the mixture is smooth and well-blended, forming the base for your batter.
  4. Incorporate Dry Ingredients and Add Fillings: Gradually stir the dry ingredients into the wet ingredients, taking care not to overmix to avoid a tough bread. Gently fold in the finely grated zucchini and 3/4 cup of the chocolate chips until just combined.
  5. Pour and Bake: Pour the batter evenly into the prepared loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top for added texture and flavor. Bake for 55 to 65 minutes, checking doneness by inserting a toothpick into the center—it should come out mostly clean, with some melted chocolate chips. If the bread browns too quickly, cover loosely with foil.
  6. Cool and Serve: Remove the loaf from the oven and place it on a wire cooling rack. Allow it to cool in the pan for 15 minutes before carefully removing it. Let it cool completely before slicing for best results.

Notes

  • Replacing sour cream with Greek yogurt yields a similar moist and tangy texture.
  • Do not overmix batter to keep the bread tender and soft.
  • If your zucchini is very watery, squeeze out excess moisture to prevent a soggy loaf.
  • Chocolate chips can be substituted with chopped nuts or dried fruit for variation.
  • Store the bread wrapped at room temperature for up to 3 days or refrigerate for up to 1 week.
  • This bread also freezes well; wrap tightly and freeze for up to 3 months.

Nutrition

Keywords: chocolate zucchini bread, zucchini loaf, sour cream zucchini bread, chocolate chip bread, moist zucchini bread, easy zucchini bread recipe

Find it online: https://kitchenbyrita.com/ni-bread-with-sour-cream-alrightwithme-recipe/