Description
Moist, chocolatey, and veggie-packed, this chocolate chip zucchini bread is the perfect way to use summer zucchini in a delicious treat even kids will adore.
Ingredients
Scale
- 1 1/2 cups finely grated zucchini
- 2 cups all-purpose flour
- 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 granulated sugar
- 1/2 cup light brown sugar, packed
- 1/3 cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups dark chocolate chips, plus extra for topping
- Optional: Flaky sea salt for sprinkling on top
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Grate zucchini finely and squeeze out excess moisture.
- In a medium bowl, whisk flour, baking soda, baking powder, and salt.
- In a large bowl, whisk melted butter with sugars until smooth. Add eggs one at a time. Stir in sour cream and vanilla.
- Fold in grated zucchini gently. Add dry ingredients and stir until just combined.
- Fold in 1 1/2 cups of chocolate chips. Reserve some for topping.
- Pour batter into loaf pan, smooth the top, and sprinkle with remaining chocolate chips and flaky sea salt if using.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack to cool completely before slicing.
Notes
For extra richness, use dark chocolate chips. Don’t overmix the batter—this keeps the bread tender.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 98
- Sugar: 10g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: zucchini bread, chocolate chip, quick bread, moist, baking