Description
Delicious and moist Chocolate Chip Zucchini Bread, perfect for a sweet treat with a hint of cinnamon and melty chocolate chips. This quick bread combines freshly grated zucchini with a tender crumb and rich chocolate flavor, ideal for breakfast or snack time.
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
- Prepare the Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour the pan to prevent sticking. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, vegetable or canola oil, sour cream (or Greek yogurt), vanilla extract, granulated sugar, and light brown sugar until fully combined and smooth.
- Add Dry Ingredients: Sift in or add the all-purpose flour, cinnamon, baking soda, baking powder, and salt to the wet mixture. Stir gently until just combined, taking care not to overmix to keep the bread tender.
- Incorporate Zucchini: Fold in the freshly grated and well-blotted zucchini gently, ensuring it’s evenly distributed without overworking the batter.
- Add Chocolate Chips: Stir in the semi-sweet chocolate chips, reserving a handful to sprinkle on top of the batter once poured into the loaf pan.
- Bake: Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips on top. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean or with only melted chocolate. To avoid excessive browning, tent the pan with foil around the 25 to 30-minute mark.
- Cool and Store: Let the bread cool in the pan for approximately 30 minutes before removing. 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 freshness.
Notes
- Make sure to blot the grated zucchini to remove excess moisture; this helps prevent a soggy bread.
- Do not overmix the batter once the flour is added to maintain a tender crumb.
- Tenting with foil during baking prevents the top from burning while ensuring the inside cooks evenly.
- You can substitute sour cream with full-fat Greek yogurt for a slightly tangier taste.
- Chocolate chips are optional but highly recommended for added sweetness and texture.
- Allow the bread to cool completely before slicing to avoid crumbling.
