Zucchini season is a delightful time for cooks and bakers alike, offering a bounty of opportunities to incorporate this versatile vegetable into everyday dishes. From savory sautés to hearty casseroles, zucchini adds a mild, refreshing flavor and a tender texture to meals. But perhaps one of the most delightful ways to use zucchini is in baking—and this Chocolate Chip Zucchini Bread is the ultimate treat.
This recipe takes the simplicity of zucchini bread and elevates it with the rich indulgence of semi-sweet chocolate chips. The result is a perfectly balanced loaf that’s moist, tender, and slightly sweet, with a warm hint of cinnamon. Whether you enjoy it for breakfast, as a snack, or as a dessert, this bread is sure to become a household favorite.
What makes this zucchini bread stand out is its perfect blend of flavors and textures. The moisture from the zucchini pairs beautifully with the richness of brown sugar and the creaminess of sour cream. Each bite is studded with melty chocolate chips, making it a comforting and decadent treat that’s still easy to whip up. Let’s dive into this irresistible recipe and make your kitchen smell amazing!
Why You’ll Love This Recipe
- Moist and Tender: The zucchini keeps the bread soft and moist for days without being heavy.
- Rich Flavor: Semi-sweet chocolate chips complement the subtle sweetness of the loaf.
- Versatile Treat: Perfect for breakfast, an afternoon snack, or even dessert.
- Easy to Make: No fancy equipment required—just a grater, bowls, and a loaf pan.
- Customizable: Swap in your favorite mix-ins like nuts, raisins, or different types of chocolate
Ingredients Overview
- Zucchini: The star ingredient that adds moisture and tenderness.
- Butter and Oil: A combination that keeps the bread flavorful and soft.
- Brown Sugar: Adds sweetness with a hint of molasses depth.
- Cinnamon: A warm spice that enhances the overall flavor.
- Sour Cream: Ensures a tender crumb and moist texture.
- Chocolate Chips: Brings sweetness and richness to every bite.
How to Make the Recipe
Step 1: Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by lightly greasing it with cooking spray. Line the pan with parchment paper, leaving an overhang on two sides for easy removal, and grease the parchment.
Step 2: Trim the ends off the zucchini and shred it using a box grater. Place the shredded zucchini in a fine-mesh strainer over a bowl. Press out the excess liquid with your hands, then transfer the zucchini to a clean kitchen towel and wring out any remaining moisture. You’ll need 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, combine the granulated sugar, brown sugar, melted butter, and oil. Whisk until smooth. Add the eggs and vanilla extract, whisking until glossy. Stir in the sour cream until fully incorporated.
Step 5: Fold the shredded zucchini into the wet ingredients, ensuring it is evenly distributed.
Step 6: Toss the chocolate chips with the dry ingredients to coat them. Add the dry ingredients to the wet mixture and stir gently until just combined. Avoid overmixing.
Step 7: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle additional chocolate chips on top if desired.
Step 8: Bake for 50-60 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Tips for the Best Recipe
- Use smaller zucchini for better flavor and less water content.
- Wring out the zucchini thoroughly to avoid a dense loaf.
- Toss chocolate chips in flour to keep them evenly distributed in the batter.
- Allow the bread to cool fully before slicing for the cleanest cuts.
Variations to Try
- Substitute semi-sweet chocolate chips with dark or milk chocolate for a different sweetness profile.
- Add toasted walnuts or pecans for a crunchy texture.
- Swap cinnamon for nutmeg or pumpkin pie spice for a seasonal twist.
- Replace chocolate chips with dried cranberries or raisins for a fruity variation.
Frequently Asked Questions (FAQs)
1. Can I make this zucchini bread vegan?
Yes! Substitute the eggs with flax eggs and use plant-based butter and yogurt.
2. Can I use frozen zucchini?
Yes, but make sure to thaw and drain it thoroughly before using.
3. How do I make this gluten-free?
Use a 1:1 gluten-free flour blend with xanthan gum for the best results.
4. Can I use yogurt instead of sour cream?
Yes, Greek yogurt is a great substitute and adds a slight tang.
5. Can I bake this as muffins?
Absolutely! Divide the batter into a muffin tin and bake for 17-20 minutes at 350°F.
How to Store and Reheat
Storage:
Keep the bread in an airtight container at room temperature for up to 4 days.
Freezing:
Wrap the bread in plastic wrap and place it in a resealable freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Conclusion
Chocolate Chip Zucchini Bread strikes the perfect balance between indulgence and simplicity. With its moist crumb, spiced warmth, and bursts of chocolate, it’s a recipe that caters to all tastes. Whether it’s for a quiet morning, a snack to share, or a sweet end to your day, this loaf will quickly become a go-to favorite in your kitchen.
The best part is its versatility—enjoy it plain, pair it with coffee, or add your favorite spread for a personalized twist. Its simple preparation makes it an easy choice for busy weekdays or leisurely weekend baking. Don’t forget to get creative with variations to make this recipe truly your own.
For more inspiring recipes and ideas, follow me on Pinterest at Wendy Recipes. Let’s make your next bake an unforgettable one!
