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–+ servings
Chocolate Chip Zucchini Bread

Irresistibly Moist Chocolate Chip Zucchini Bread Recipe

This Chocolate Chip Zucchini Bread is a delightful fusion of flavors, combining rich chocolate with tender zucchini for a moist and delicious treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 205
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 large Egg Acts as a binding agent; consider flaxseed egg for vegan version (1 tbsp ground flaxseed + 2.5 tbsp water)
  • 1/2 cup Vegetable Oil Can swap with melted coconut oil
  • 1/2 cup Sour Cream Substitute with Greek yogurt or dairy-free yogurt
  • 1 teaspoon Vanilla Extract Homemade vanilla extract for superior flavor
  • 1/2 cup Granulated Sugar Reduce for less sweetness or use coconut sugar
  • 1/2 cup Brown Sugar Light or dark brown sugar can be used interchangeably
  • 1 3/4 cups All-Purpose Flour Gluten-free flour blends work for gluten-free version
  • 1 teaspoon Ground Cinnamon Add a pinch of nutmeg for extra warmth
  • 1 teaspoon Baking Soda Check freshness for proper rising
  • 1/2 teaspoon Baking Powder A must for fluffier bread
  • 1/4 teaspoon Salt Sea salt can be used for a fancier touch
  • 1 1/2 cups Grated Zucchini Use medium zucchini to avoid excess water
  • 1 cup Semi-Sweet Chocolate Chips Dark or milk chocolate chips are great alternatives

Equipment

  • 9x5-inch loaf pan
  • mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and prepare a 9x5-inch loaf pan with oil and flour.
  2. In a mixing bowl, whisk together the egg, vegetable oil, sour cream, and vanilla extract. Add granulated and brown sugar; mix until smooth.
  3. In another bowl, sift together flour, cinnamon, baking soda, baking powder, and salt. Gently stir to combine.
  4. Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  5. Gently mix in zucchini and chocolate chips until evenly distributed.
  6. Pour batter into the prepared pan and smooth the top. Optionally sprinkle extra chocolate chips on top.
  7. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean. If needed, bake an additional 5-10 minutes.
  8. Allow to cool in pan for 30 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 205kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Use medium-sized zucchini to avoid excess moisture and ensure optimal texture. Patience is key while cooling to prevent crumbling during slicing.

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