Chocolate Chip Zucchini Bread
A moist, tender quick bread studded with semisweet chocolate chips and grated zucchini. Great for breakfast, snacks, or dessert.
Ingredients
Bread
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp fine salt
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- ½ cup vegetable oil
- ¼ cup plain Greek yogurt or sour cream
- 2 tsp vanilla extract
Add-ins
- 2 cups grated zucchini packed (about 1 medium-large zucchini)
- 1 cup semisweet chocolate chips
- ½ cup chopped walnuts or pecans, optional
Optional toppings
- Extra chocolate chips for sprinkling on top
- Coarse sugar for a crunchy top
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment for easy removal.
- Grate the zucchini and gently squeeze out any excess water so it’s moist but not dripping.
- Whisk together flour, baking soda, baking powder, cinnamon, and salt in a medium bowl.
- Beat the eggs with both sugars, then whisk in oil, yogurt (or sour cream), and vanilla until smooth.
- Stir the dry ingredients into the wet until just combined. Fold in zucchini, then chocolate chips and nuts. Avoid overmixing.
- Pour batter into the prepared pan and bake 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the loaf to cool 10–15 minutes in the pan, then remove and cool on a wire rack. Slice warm or cooled.
Notes
- If zucchini is very watery, lightly salt and let sit 10 minutes, then blot before using.
- Toss chocolate chips with a teaspoon of flour to prevent sinking.
- Freeze whole or sliced loaf for up to 3 months wrapped tightly.
- To reduce sweetness, cut granulated sugar to 1/2 cup and brown sugar to 2 tablespoons.
Nutrition
Calories: 280kcalCarbohydrates: 36gProtein: 4gFat: 14gSaturated Fat: 4gSodium: 230mgSugar: 18g
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