Chocolate chip zucchini bread is loaded with chocolate with a hint of cinnamon. Zucchini is the key to getting a moist and tender bread the whole family will love.
Quick breads are easy once you go through a little trial and error. Let me save you the time that will take and give you some tips.
Ingredients and Substitutions
There isn't much room for substitutions in baking, but you can switch these up if need be.
- Sugar
- Melted Butter. I love the flavor of butter, plus it's a minimally processed cooking fat. Vegetable oil, coconut oil, and olive oil work well too.
- Brown sugar.
- Sour Cream. I love using sour cream instead of oil since it has about ¼ of the calories. You can also use plain yogurt, dairy-free yogurt, or more butter or oil.
- Eggs
- Vanilla
- Baking Powder
- Cinnamon
- Baking Soda
- AP Flour. replace with gluten-free, measure for measure AP flour for gluten free
- Chocolate chips. If you don't have any chocolate chips on hand, they are completely optional. You can also use pecans or walnuts instead.
- Zucchini
Instructions
STEP 1: Prepare. Preheat the oven to 325˚F. Adjust the oven rack to the center. Generously grease a loaf pan or line it with parchment paper.
TIP: To avoid uneven cooking, this recipe calls for a longer cooking time at a lower heat than a lot of other baked goods call for. 325˚ Fahrenheit is a low enough cooking temperature to ensure the middle is cooked through and you don't have a dry, crunchy exterior.
STEP 2: Combine the wet ingredients. In a large bowl, combine the granulated and brown sugars and melted butter. Add the eggs, sour cream, and vanilla until fully incorporated and set aside.
STEP 3: Combine dry ingredients. In a smaller bowl, whisk together the flour baking powder, baking soda, salt, and cinnamon.
STEP 4: Mix it all together. Pour the dry ingredients into the wet and stir until just incorporated. Add the zucchini and chocolate chips and fold in.
STEP 5: Bake. Pour the batter into the prepared pan and bake for 50-60 minutes, or until the center can be pierced with a knife and come out with only crumbs. Allow the bread to cool in the pan for 10 minutes before turning onto a cooking rack to finish cooling for 30-60 minutes before slicing.
Storage and Freezing
Zucchini bread can be stored at room temperature covered in plastic wrap or in a bag for up to 3 days. You can also keep it from getting stale for longer by putting it in the fridge for up to 5 days.
If you just want a couple of pieces and to save the rest for a rainy day - this bread freezes really well. Wrap the slices in plastic wrap and then put them in a freezer bag. Keep them in the freezer for up to 3 months.
You can thaw the slices st room temperature for about 30 minutes or an hour, or toss a frozen piece in the microwave for 30-45 seconds on high heat.
📖 Recipe
Chocolate Chip Zucchini Bread
Ingredients
- ½ cup granulated sugar (110g)
- ½ cup packed light brown sugar (75g)
- ½ cup butter (melted and cooled)
- ½ cup sour cream or Greek yogurt (150g)
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 ½ cups all purpose flour (210g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 1 ½ cups grated zucchini (150g)
- 1 cup semi sweet chocolate chips
Instructions
- PREPARE: Preheat the oven to 325˚F. Adjust the oven rack to the center. Generously grease a loaf pan or line it with parchment paper.
- COMBINE WET INGREDIENTS: In a large bowl, combine the granulated and brown sugars and melted butter. Add the eggs, sour cream, and vanilla until fully incorporated and set aside.
- COMBINE DRY INGREDIENTS: In a smaller bowl, whisk together the flour baking powder, baking soda, salt, and cinnamon.
- COMPLETE THE BATTER: Pour the dry ingredients into the wet and stir until just incorporated. Add the zucchini and chocolate chips and fold in.
- BAKE: Pour the batter into the prepared pan and bake for 50-60 minutes, or until the center can be pierced with a knife and come out with only crumbs. Allow the bread to cool in the pan for 10 minutes before turning onto a cooking rack to finish cooling for 30-60 minutes before slicing.
Nutrition
RECIPE EQUIPMENT
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