Description
This is the BEST chocolate chip zucchini bread! It’s super moist with a crispy crust and is loaded with melty dark chocolate chips. This easy recipe makes the softest and most delicious zucchini bread!
Ingredients
Chocolate Chip Zucchini Bread
- 1 1/2 cups (270g) finely grated zucchini (about 1 1/2 medium zucchini)
- 2 cups (264g) all purpose flour, spooned and leveled
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1/3 cup (82g) sour cream
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups dark chocolate chips, plus more for sprinkling on top
- Flaky sea salt, for sprinkling on top (optional)
Instructions
Chocolate Chip Zucchini Bread
- Preheat the oven to 350F and grease and line a 9×5 loaf pan with parchment paper.
- Grate the zucchini, measure it out to 1 1/2 cups, and then squeeze out the water. You can do so by grabbing a handful and wringing it out into the kitchen sink. Set aside the squeezed zucchini.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the butter and sugars. Once combined, mix in the sour cream, eggs, vanilla, and squeezed zucchini.
- Pour in the dry ingredients and use a rubber spatula to gently mix the batter.
- With a little flour still showing, add in the chocolate chips and continue to gently mix to combine.
- Pour the batter into the pan and spread it even. Top with more chocolate and bake for 1 hour to 1 hour 10 minutes. Test for doneness with a toothpick.
- Place the pan on a cooling rack and allow the bread to cool for about 30-40 minutes.
- Then top with flaky sea salt, slice, and enjoy!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
