Description
This Chocolate Chip Zucchini Bread is incredibly moist and tender with a lightly crisp top and plenty of melty dark chocolate chips. Finely grated zucchini adds moisture without making the loaf soggy, while butter, sour cream, brown sugar, and vanilla create a rich, soft crumb. It is an easy homemade quick bread that works beautifully for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 1/2 cups (270g) finely grated zucchini, about 1 1/2 medium zucchini
- 2 cups (264g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1/3 cup (82g) sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups dark chocolate chips, plus more for topping
- Flaky sea salt for topping, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- Finely grate the zucchini and measure 1 1/2 cups. Take handfuls of grated zucchini and squeeze firmly to remove most of the excess water. Set aside.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt.
- In a large mixing bowl, whisk the melted and cooled butter with the granulated sugar and light brown sugar until combined.
- Add the sour cream, eggs, vanilla extract, and squeezed zucchini to the butter mixture. Whisk until evenly combined.
- Add the dry ingredients and gently fold the batter together with a rubber spatula. Avoid overmixing.
- When a few streaks of flour remain, add the dark chocolate chips and gently fold until the batter is just combined.
- Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle additional chocolate chips over the top.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and no wet batter.
- Place the loaf pan on a cooling rack and allow the Chocolate Chip Zucchini Bread to cool for 30 to 40 minutes.
- Remove the loaf from the pan, sprinkle with flaky sea salt if desired, slice, and serve.
Notes
- Use the smaller holes of a box grater to finely grate the zucchini for a smooth, tender texture.
- Squeeze out most of the zucchini liquid before adding it to the batter. Excess water can make the bread gummy or difficult to bake through.
- For accurate flour measurement, use a kitchen scale or spoon the flour into the measuring cup and level it rather than scooping directly from the container.
- Do not overmix the batter after adding the flour, as this can produce a dense loaf or cause the center to sink.
- Use a true 9×5-inch loaf pan. A smaller loaf pan may prevent the moist center from baking completely.
- Begin checking the bread at 60 minutes. It is ready when a toothpick inserted in the center shows a few moist crumbs but no raw batter.
- Store cooled bread in an airtight container at room temperature for about 2 to 3 days or refrigerate for up to 1 week.
- Nutrition values are approximate and may vary depending on the chocolate chips, sour cream, salt, brands used, and serving size.
- Prep Time: 20 minutes
- Cook Time: 1 hour to 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice, based on 10 slices
- Calories: Approximately 416 kcal
- Sugar: Approximately 34g
- Sodium: Approximately 210mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 12g
- Unsaturated Fat: Approximately 8g
- Trans Fat: Approximately 0g
- Carbohydrates: Approximately 56g
- Fiber: Approximately 3g
- Protein: Approximately 6g
- Cholesterol: Approximately 67mg