Description
A moist and flavorful Chocolate Chip Zucchini Bread made with grated zucchini, rich dark chocolate chips, and a touch of sour cream for extra tenderness. This easy-to-make loaf is perfect as a sweet snack or dessert, featuring a beautiful balance of sweet, salty, and chocolatey flavors with a soft crumb.
Ingredients
Units
Scale
Chocolate Chip Zucchini Bread
- 1 1/2 cups (270g) finely grated zucchini (about 1 1/2 medium zucchini)
- 2 cups (264g) all purpose flour, spooned and leveled
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp 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 tsp vanilla extract
- 1 1/2 cups dark chocolate chips, plus more for sprinkling on top
- Flaky sea salt, for sprinkling on top (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, ensuring easy removal of the bread after baking.
- Prepare Zucchini: Finely grate the zucchini and measure out 1 1/2 cups. Squeeze out excess water from the zucchini by wringing it over the sink to prevent soggy batter. Set the squeezed zucchini aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, whisk the melted and cooled butter with granulated sugar and light brown sugar until fully combined and smooth.
- Add Wet Ingredients: To the butter and sugar mixture, add the sour cream, eggs, vanilla extract, and the drained grated zucchini. Mix well to integrate all together.
- Combine Dry and Wet: Pour the dry ingredients into the wet mixture and gently fold with a rubber spatula just until combined. A few streaks of flour can remain to avoid overmixing, which keeps the bread tender.
- Add Chocolate Chips: Gently fold in 1 1/2 cups of dark chocolate chips, mixing lightly to distribute them evenly throughout the batter.
- Transfer and Top: Pour the batter into the prepared loaf pan, spreading it out evenly with the spatula. Sprinkle additional chocolate chips on top for a nice presentation and extra chocolate flavor.
- Bake: Bake the bread in the preheated oven for 1 hour to 1 hour and 10 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, the bread is done.
- Cool and Serve: Remove the pan from the oven and place it on a cooling rack. Let the bread cool in the pan for 30 to 40 minutes before removing it. Optionally, sprinkle flaky sea salt on top for a delicious sweet-salty contrast. Slice and enjoy.
Notes
- Make sure to wring out zucchini well to avoid excess moisture that can make the bread soggy.
- Do not overmix the batter once flour is added to keep the bread tender and moist.
- Using sour cream adds extra moisture and tenderness but can be substituted with Greek yogurt if preferred.
- Flaky sea salt topping is optional but enhances the chocolate flavor with a subtle salty crunch.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
