Description
This moist and delicious Chocolate Chip Zucchini Bread combines the subtle earthiness of fresh zucchini with rich dark chocolate chips, creating a perfect balance of sweetness and texture. Ideal for breakfast, snacks, or dessert, this loaf is easy to make and packed with flavor.
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 and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper for easy removal after baking.
- Prepare Zucchini: Finely grate the zucchini until you have about 1 1/2 cups. Squeeze out the excess water by grabbing a handful and wringing it over the sink. Set the drained zucchini aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Set this dry mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, whisk the melted and cooled butter with granulated sugar and light brown sugar until combined.
- Add Wet Ingredients and Zucchini: Mix in the sour cream, eggs, vanilla extract, and the squeezed zucchini to the butter and sugar mixture until fully incorporated.
- Combine Wet and Dry: Pour the dry ingredient mixture into the wet ingredients. Use a rubber spatula to gently fold until just combined, leaving a little flour visible in the batter.
- Add Chocolate Chips: Stir in 1 1/2 cups of dark chocolate chips gently until evenly distributed.
- Transfer to Pan: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle additional chocolate chips on top for extra chocolate flavor.
- Bake: Place the pan in the preheated oven and bake for 1 hour to 1 hour and 10 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean or with a few moist crumbs.
- Cool: Remove the bread from the oven and place the pan on a cooling rack. Let it cool for 30 to 40 minutes to set properly.
- Finish and Serve: Optionally sprinkle flaky sea salt on top to enhance flavor, slice the bread, and enjoy your chocolate chip zucchini bread!
Notes
- Be sure to squeeze out excess zucchini water to prevent a soggy bread texture.
- Using both granulated and light brown sugar adds depth of flavor and moisture.
- The sour cream contributes to the bread’s moist and tender crumb.
- Allow the bread to cool sufficiently before slicing to avoid crumbling.
- Flaky sea salt on top is optional but provides a nice contrast to the sweetness.
- The recipe works well with dark or semi-sweet chocolate chips based on preference.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg