Description
This moist and flavorful Chocolate Chip Zucchini Bread combines freshly grated zucchini with a perfect blend of cinnamon and chocolate chips for a delightful treat. Easy to make and tender, it’s a great way to enjoy a sweet snack or breakfast with a nutritious twist.
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
Dry Ingredients
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt (or to taste)
Other Ingredients
- 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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×5-inch loaf pan with floured cooking spray or grease and flour it thoroughly. This prevents sticking and helps the bread release easily once baked.
- Mix Wet Ingredients: In a large mixing bowl, combine the egg, vegetable or canola oil, sour cream (or Greek yogurt), vanilla extract, granulated sugar, and light brown sugar. Whisk these ingredients together until they are well incorporated and smooth.
- Add Dry Ingredients: Add the all-purpose flour, cinnamon, baking soda, baking powder, and salt to the wet mixture. Stir gently and just until the dry ingredients are combined to avoid overmixing, which can make the bread tough.
- Fold in Zucchini: Gently fold the freshly grated and blotted zucchini into the batter. Be careful not to overmix, as this bread benefits from a light, tender crumb.
- Incorporate Chocolate Chips: Stir in the chocolate chips if using, reserving a few to sprinkle on top of the batter once it is in the loaf pan. This adds a beautiful look and extra chocolate flavor on top.
- Bake the Bread: Pour the batter into your prepared loaf pan, smoothing the top slightly. Bake in the preheated oven for about 50 minutes. Around 25 to 30 minutes into baking, tent the loaf with foil to prevent excessive browning. To test doneness, insert a toothpick in the center; it should come out clean or with only melted chocolate on it.
- Cool and Store: Allow the zucchini bread to cool in the pan for about 30 minutes before removing it to a wire rack or plate. This helps the bread set and makes it easier to slice. Store the bread airtight at room temperature for up to 5 days, refrigerate for up to 8 days, or freeze for up to 4 months for best quality.
Notes
- Be sure to blot the grated zucchini well to remove excess moisture to prevent soggy bread.
- You can substitute sour cream with full-fat Greek yogurt for a tangy flavor and added protein.
- Using a mix of sugars adds depth to the sweetness and moisture retention.
- Tenting with foil mid-bake ensures the crust doesn’t become too dark while the inside cooks through.
- Feel free to add nuts like walnuts or pecans for extra texture if desired.
- Letting the bread cool completely before slicing helps maintain its structure and moisture.
