4.5 from 150 votes
Chocolate Chip Zucchini Bread
This Chocolate Chip Zucchini Bread combines grated, blotted zucchini with a blend of sugars, flour, and warm spices for a moist, tender loaf. Chocolate chips add sweet bursts of flavor, creating a soft yet structured bread that balances moisture with subtle cinnamon. The bread is carefully baked to avoid over-browning, with tips for testing doneness using a toothpick. It’s a versatile option for breakfast, snack, or dessert when you want something with a hint of vegetable goodness and chocolate.
Prep Time
10 mins
Cook Time
50 mins
Cooling Time
30 mins
Total Time
1 hr 30 mins
Servings:
10
Calories:
369 kcal
Course:
Breakfast, Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 369
% 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.