Chocolate Chip Zucchini Bread

This chocolate chip zucchini bread is the answer to every overzealous gardener’s extra zucchini problem. Incredibly moist and chocolatey with hints of cinnamon and a perfectly tender crumb, it comes together in one bowl with zero fuss. Even picky eaters will be reaching for seconds and they might never guess there are vegetables tucked inside. This is the recipe I rely on when I want a quick breakfast treat or cozy snack for my family that tastes rich and feels a little bit wholesome.

The first time I made this I was skeptical anyone would eat “green bread” but after one bite even my youngest became a fan. Now it vanishes faster than any cake I have ever made.

Ingredients

• Large egg: brings richness and binds everything together look for eggs with golden yolks which signal fresh flavor
• Vegetable or canola oil: keeps the bread very moist choose a mild-tasting oil for best results
• Sour cream or Greek yogurt: gives extra tenderness and a slight tang full-fat versions work best for a richer texture
• Vanilla extract: adds warmth and depth pure extract makes a difference here
• Granulated sugar and light brown sugar: bring sweetness with a hint of caramel from the brown sugar always pack your brown sugar tightly for accuracy
• All-purpose flour: gives structure and lifts the bread sift for a lighter texture
• Cinnamon: provides a gentle spice choose Ceylon cinnamon if you can find it
• Baking soda and baking powder: help the loaf rise to a perfect dome check their freshness for the fluffiest bread
• Salt: balances the sweet and brightens flavors a fine sea salt is ideal
• Freshly grated zucchini: keeps the loaf ultra-moist and sneaks in nutrients always blot excess moisture with a clean towel to avoid sogginess
• Semi-sweet chocolate chips: melt into pockets of gooey chocolate use a quality brand and reserve a handful for the top for a pretty finish

Step-by-Step Instructions

Preheat and Prepare the Pan:

Coat a nine by five inch loaf pan with a thin layer of floured cooking spray or grease well with butter and dust with flour to prevent sticking

Mix Wet Ingredients:

In a large mixing bowl whisk together egg oil sour cream vanilla extract granulated sugar and light brown sugar until smooth and blended

Combine Dry Ingredients:

Add all-purpose flour cinnamon baking soda baking powder and salt to the bowl Stir gently just until no streaks of flour remain to avoid tough bread

Fold in Zucchini:

Add the blotted and firmly packed grated zucchini to the batter Use a spatula to fold it in very gently so the bread stays light

Add Chocolate Chips and Transfer to Pan:

Mix in most of the chocolate chips with a few stirs Reserve a small handful to sprinkle evenly on top of the batter in the loaf pan

Bake the Bread:

Place the pan in the center of a preheated oven Bake at three hundred fifty degrees Fahrenheit for about fifty minutes Check for doneness by inserting a toothpick in the center which should come out free from wet batter but with melted chocolate streaks Tent the loaf with foil halfway through baking to prevent over-browning the top

Cool and Slice:

Let the bread cool in the pan for thirty minutes to firm up then gently turn out onto a wire rack to cool completely before slicing

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This bread always reminds me of lazy summer afternoons in my mom’s kitchen with my favorite part being the pockets of gooey melted chocolate She sometimes sneaked extra chocolate chips into my slice which made it the best after school snack

Storage Tips

Once completely cooled store your zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature It will keep well up to five days For longer storage keep it in the fridge for up to eight days A double-wrapped loaf can be frozen up to four months just thaw overnight before slicing and serving

Ingredient Substitutions

If you are out of sour cream Greek yogurt brings a lovely creamy texture and some tang In a pinch unsweetened applesauce can replace half the oil for a lighter loaf Dark chocolate or milk chocolate chips work if you prefer a different chocolate flavor and you can swap in whole wheat flour for up to half of the all-purpose for a nutty touch

Serving Suggestions

Serve slices slightly warm with a pat of salted butter for a decadent breakfast It is also delicious with a smear of cream cheese Try pairing with hot coffee or a glass of cold milk for a comforting snack In summer I like to top with fresh berries for extra brightness

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History of Zucchini Bread

Zucchini bread dates back to the mid twentieth century when home bakers needed ways to use garden surplus The combination of sweet bread and vegetables was inspired by carrot cake traditions It quickly became a classic across American kitchens especially for families who loved sneaking in healthy ingredients

Recipe FAQs

→ How do I keep zucchini bread moist?

Grate the zucchini fresh and do not squeeze out too much moisture. Also, adding sour cream or Greek yogurt helps keep the loaf tender.

→ Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works well as a replacement for sour cream, offering moisture and a slight tang.

→ Do I need to peel the zucchini?

There's no need to peel the zucchini. The skin is soft and blends in seamlessly after baking.

→ How should I store leftover bread?

Once cooled, wrap tightly and store at room temperature for up to 5 days or refrigerate for longer freshness.

→ Can I freeze zucchini bread?

Absolutely. After cooling, wrap in plastic and foil, then freeze for up to 4 months. Thaw before serving.