Chocolate Chip Zucchini Bread (Print Version)
Moist, chocolate-studded zucchini loaf with sour cream and cinnamon, made quickly in one bowl.
# Ingredients:
01 -
1 large egg
02 -
½ cup vegetable or canola oil
03 -
½ cup sour cream or Greek yogurt (full-fat sour cream used)
04 -
1 teaspoon vanilla extract
05 -
½ cup granulated sugar
06 -
½ cup packed light brown sugar
07 -
1 ½ cups all-purpose flour
08 -
1 teaspoon cinnamon
09 -
½ teaspoon baking soda
10 -
½ teaspoon baking powder
11 -
¼ teaspoon salt (or to taste)
12 -
1 ½ cups freshly grated zucchini (blotted and firmly packed)
13 -
1 cup semi-sweet chocolate chips (optional but recommended, with a few reserved for topping)
# Steps:
01 -
Preheat the oven to 350°F and spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan. Set aside.
02 -
In a large mixing bowl, add the egg, oil, sour cream, vanilla, and sugars. Whisk to combine.
03 -
Add the flour, cinnamon, baking soda, baking powder, and salt. Stir until just combined, being careful not to overmix.
04 -
Add the grated zucchini and fold gently to combine. Do not overmix.
05 -
Add the chocolate chips (if using) and stir to combine. Pour the batter into the prepared loaf pan, reserving a few chips for sprinkling on top.
06 -
Bake for about 50 minutes or until a toothpick inserted in the center comes out free of raw batter (it may have melted chocolate on it). Tent the pan with foil around the 25 to 30-minute mark to prevent excessive browning.
07 -
Let the bread cool in the pan for about 30 minutes before removing. Store airtight at room temperature for up to 5 days, in the fridge for up to 8 days, or in the freezer for up to 4 months.
# Notes and Tips:
01 -
Blot the grated zucchini with a paper towel to remove excess moisture for better texture.
02 -
Foil tenting during baking prevents the top and sides of the loaf from over-browning.