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–+ servings

BEST EVER Chocolate Chip Zucchini Bread

Super moist, tender, loaded with chocolate chips, and so EASY to make! One bowl, no mixer, and THE BEST zucchini bread you'll ever try!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 10
Calories 120 kcal

Ingredients
  

Wet Ingredients

  • 1 large egg
  • 0.5 cup vegetable or canola oil
  • 0.5 cup sour cream or Greek yogurt I used full fat sour cream
  • 1 teaspoon vanilla extract
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed

Dry Ingredients

  • 1.5 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt or to taste

Zucchini & Chocolate

  • 1.5 cups freshly grated zucchini blotted, and fairly firmly packed in measuring cup
  • 1 cup semi-sweet chocolate chips optional but highly recommended; with a few reserved for sprinkling on top

Instructions
 

Preparation Steps

  • Preheat oven to 350F (175C), and spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  • To a large mixing bowl, add the egg, oil, sour cream, vanilla, sugars, and whisk to combine.
  • Add the flour, cinnamon, baking soda, baking powder, salt, and stir to combine; don't overmix.
  • Add the zucchini and fold to combine, don't overmix.
  • Add the optional chocolate chips, stir to combine, and turn batter out into the prepared pan, sprinkling a few reserved chips over the top of the loaf.
  • Bake the bread for about 50 minutes (start checking earlier), or until a toothpick inserted in the center of the bread comes out clean from any raw batter. Drape a sheet of foil (tent) over the pan at the 25 to 30-minute mark to reduce browning.
  • Allow the bread to cool in the pan for about 30 minutes, or until it's cool enough to remove. Cool completely on a wire rack before slicing.

Notes

If you have zucchini on hand to use up, this is the PERFECT recipe for it. Plus, it's picky eater approved and they may not even realize they're eating zucchini! 😉 Bread will keep airtight at room temperature for up to 5 days, in the fridge for up to 8 days, and in the freezer for up to 4 months.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!