Description
This moist and flavorful Chocolate Chip Zucchini Bread combines freshly grated zucchini with rich semi-sweet chocolate chips for a deliciously sweet and tender loaf. Perfect for breakfast, snack time, or dessert, this quick bread is easy to prepare and baked to perfection with a soft crumb and a slightly crispy top.
Ingredients
Scale
Wet Ingredients
- 1 large egg
- ½ cup vegetable or canola oil
- ½ cup sour cream or Greek yogurt (full-fat sour cream used)
- 1 teaspoon vanilla extract
Sugars
- ½ cup granulated sugar
- ½ cup packed light brown sugar
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt (or to taste)
Main Add-ins
- 1 ½ cups freshly grated zucchini (blotted and firmly packed)
- 1 cup semi-sweet chocolate chips (optional but recommended, with a few reserved for topping)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour it thoroughly to prevent sticking, then set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, oil, sour cream, vanilla extract, granulated sugar, and light brown sugar until the mixture is smooth and well combined.
- Add Dry Ingredients: Add the all-purpose flour, cinnamon, baking soda, baking powder, and salt to the wet mixture. Stir gently until just combined, being careful not to overmix to maintain a tender crumb.
- Incorporate Zucchini: Fold in the freshly grated and blotted zucchini gently to distribute evenly throughout the batter without overworking it.
- Add Chocolate Chips: Stir in the semi-sweet chocolate chips, reserving a few to sprinkle on top of the batter once in the pan.
- Fill the Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips on top. Bake for approximately 50 minutes, tenting the pan with foil around the 25 to 30-minute mark to prevent over-browning, until a toothpick inserted near the center comes out clean or with only melted chocolate clinging to it.
- Cool and Store: Allow the bread to cool in the pan for about 30 minutes before removing it to a wire rack to cool completely. Store the bread in an airtight container at room temperature for up to 5 days, refrigerate for up to 8 days, or freeze for up to 4 months.
Notes
- Make sure to blot the grated zucchini to remove excess moisture to avoid soggy bread.
- Do not overmix the batter to keep the bread light and tender.
- Using full-fat sour cream or Greek yogurt adds moisture and richness.
- Tenting with foil midway through baking prevents the top from browning too quickly.
- Optional chocolate chips add a delicious sweetness but can be omitted for a simpler zucchini bread.
- Allow the bread to cool before slicing to maintain its structure.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
