Zucchini is one of summer’s hidden gems, and there are endless ways to incorporate it into your meals. Whether you’re savoring it grilled, sautéed, or even baked, zucchini brings a mild yet satisfying texture to any dish. One of my favorite ways to enjoy zucchini is by making a delicious Chocolate Chip Zucchini Bread. It’s the perfect balance of moist and fluffy, with the added delight of sweet chocolate chips.
The best part about zucchini bread is its versatility. The zucchini’s moisture gives the bread a rich, soft texture, making it feel indulgent without being overly heavy. And the addition of chocolate chips takes it to a whole new level, turning this humble loaf into a treat that’s perfect for breakfast, a snack, or even a dessert.
This Chocolate Chip Zucchini Bread is simple to make and requires just a few key ingredients. With the right balance of butter, oil, and brown sugar, it stays moist for days. Add cinnamon and sour cream, and you have a warm, comforting loaf that will become a staple in your kitchen. Let’s dive into this easy and delicious recipe that’s sure to become a family favorite.
Why You’ll Love This Recipe
This Chocolate Chip Zucchini Bread is everything you want in a baked good: moist, flavorful, and easy to make. The zucchini adds an incredible moisture that keeps the bread soft and tender, while the chocolate chips bring a rich sweetness that perfectly complements the spiced flavors. This recipe is incredibly simple and requires no mixer—just a bit of shredding and mixing, and you’re on your way to a delicious treat. Whether you’re baking for a busy morning or need a quick snack, this zucchini bread will not disappoint!
Ingredients Overview
The beauty of this recipe lies in the simplicity of its ingredients. Zucchini is the star of the show, bringing moisture and tenderness to the bread. Butter and a little oil add flavor and keep the bread soft for days. Ground cinnamon infuses warmth, and light brown sugar not only sweetens the bread but also adds a hint of molasses. The sour cream ensures the loaf stays tender, while chocolate chips add the perfect balance of sweetness and richness. Together, these ingredients create a delicious, comforting loaf that’s perfect for any occasion.
How to Make the Recipe
Step 1: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by lightly spraying it with cooking spray. Line the bottom and longest sides with parchment paper, leaving a slight overhang. Spray the pan again, making sure the parchment is greased as well.
Step 2: Trim the ends off the zucchini and shred it using a box grater. Place the shredded zucchini in a mesh strainer over a bowl and squeeze out the excess water with your hands. Then, transfer the zucchini to a clean kitchen towel and wring out any remaining moisture. You should have about 1 ¾ to 2 cups of drained zucchini.
Step 3: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Step 4: In a large mixing bowl, whisk together the granulated sugar, brown sugar, melted butter, and oil until combined. Add the eggs and vanilla, whisking until smooth and glossy. Stir in the sour cream until fully incorporated.
Step 5: Add the shredded zucchini to the wet mixture and stir until evenly distributed.
Step 6: Toss the chocolate chips with the dry ingredients to coat them, then fold them into the wet mixture. Stir until there are no dry pockets of flour, and the batter is fully combined. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Top with additional chocolate chips if desired.
Step 7: Bake the bread for 50 to 60 minutes, or until golden brown. The loaf should spring back when gently pressed, and a toothpick inserted into the center should come out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips for the Best Recipe
- Use two smaller zucchini rather than one large one, as large zucchinis tend to be watery and can affect the texture of the bread.
- Be sure to squeeze out as much liquid from the zucchini as possible to prevent a dense, gummy loaf.
- Toss the chocolate chips with the dry ingredients to keep them from sinking to the bottom.
- Line the pan with parchment paper to avoid the bread getting too dark and crusty.
- Let the bread cool slightly before cutting it for the best texture.
Variations to Try
While this Chocolate Chip Zucchini Bread is perfect as-is, you can easily customize it to your liking. Swap the semi-sweet chocolate chips for dark chocolate for a deeper, richer flavor. If you prefer a sweeter bread, milk chocolate chips would be an excellent choice. You can also add a handful of toasted nuts like walnuts or pecans for a crunchy texture. For an extra touch of flavor, try adding raisins or dried cranberries instead of chocolate chips for a fruity twist.
Frequently Asked Questions (FAQs)
Can I make this zucchini bread without eggs?
Yes! You can replace the eggs with flax eggs or a store-bought egg replacer. This will keep the texture intact while making the bread vegan.
Can I use frozen zucchini in this recipe?
Frozen zucchini works, but be sure to thaw and drain it thoroughly before using it in the recipe.
How can I make this recipe gluten-free?
Simply swap the all-purpose flour with a gluten-free flour blend that includes xanthan gum to ensure the bread has the right structure.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a great substitute for sour cream in this recipe. It will give the bread a slightly tangier flavor but will still keep it moist.
Can I bake this recipe as muffins?
Yes, you can easily convert this recipe into muffins! Just fill your muffin tin about 3/4 full and bake at 350°F for 17-20 minutes, or until a toothpick comes out clean.
How to Store and Reheat
Storage:
Store any leftover Chocolate Chip Zucchini Bread at room temperature in an airtight container or tightly wrapped in plastic wrap for up to 4 days.
Freezing:
To freeze, wrap the bread in a double layer of plastic wrap and place it in a resealable plastic bag. Remove as much air as possible before sealing. The bread will keep for up to 3 months. When ready to enjoy, defrost in the fridge or at room temperature before serving
Conclusion
This Chocolate Chip Zucchini Bread is a delicious and easy-to-make treat that’s perfect for breakfast, snacks, or dessert. The zucchini provides moisture, while the chocolate chips elevate the flavor to something truly special. Whether you’re sharing it with family or enjoying a slice with your morning coffee, this bread is sure to please everyone. Be sure to follow me on Pinterest at Ava Foodie for more delicious recipes like this one!
