Chocolate Chip Zucchini Bread
User Reviews
4.5
Chocolate Chip Zucchini Bread
Description
Chocolate Chip Zucchini Bread uses grated zucchini incorporated into a spiced batter with cinnamon, brown and granulated sugar, and a mix of leavening agents. The zucchini is blotted to remove excess moisture, helping achieve a tender crumb without sogginess. Adding chocolate chips throughout provides pockets of melted sweetness within the loaf. The bread bakes in a greased and floured loaf pan, with a suggested tenting of foil during baking to prevent topping from burning. Baking time varies depending on the moisture content of the zucchini and other factors; doneness is best checked by a clean toothpick test.
This bread is well suited to serve sliced for breakfast or as a snack, possibly with butter or a spread. Its moist texture and chocolate chips make it appealing to both adults and children. Because of its zucchini content, it adds a subtle vegetable element without overwhelming the taste.
Notes emphasize the importance of properly grating and wringing out the zucchini to reduce moisture and ensure good texture. Baking time can vary considerably, and it's advised to watch the bread rather than rely solely on the clock. Tent the pan with foil partway through baking to avoid excessive browning on the top and sides.
Ingredients
- 1 egg large
- ½ cup vegetable oil or canola oil
- ½ cup sour cream I used full fat sour cream, or Greek yogurt
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt or to taste
- 1 ½ cups zucchini blotted, and fairly firmly packed in measuring cup (see Notes, freshly grated
- 1 cup chocolate chips optional but highly recommended; with a few reserved for sprinkling on top of the loaf, semi-sweet
Instructions
- Preheat oven to 350F, and spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large mixing bowl, add the egg, oil, sour cream, vanilla, sugars, and whisk to combine.
- Add the flour, cinnamon, baking soda, baking powder, salt, and stir to combine; don't overmix.
- Add the zucchini and fold to combine, don't overmix.
- Add the optional chocolate chips, stir to combine, and turn batter out into the prepared pan, sprinkling a few reserved chips over the top of the loaf.
- Bake the bread for about 50 minutes (start checking earlier), or until a toothpick inserted in the center of the bread comes out clean from any raw batter. There will likely be chocolate on the toothpick though. I highly recommend draping a sheet of foil, i.e. tenting the pan, at the 25 to 30-minute mark while baking to reduce excessive browning on the top and sides of your loaf. See Notes for baking tips.
- Allow the bread to cool in the pan for about 30 minutes, or until it's cool enough to remove. Bread will keep airtight at room temp for up to 5 days, in the fridge for up to 8 days, and in the freezer for up to 4 months.
Notes
- Wring out about half the moisture from the grated zucchini to prevent soggy bread.
- Baking time can vary up to 70 minutes; watch for a toothpick that comes out clean of wet batter to ensure doneness.
- Tent the loaf with foil at 25–30 minutes to avoid overly browned top and sides.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 369kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 151mg | 6% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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