Description
A rich and moist zucchini bread dotted with chocolate chips. Soft, sweet, and perfect for breakfast or dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1/3 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (lightly squeezed)
- 3/4 cup chocolate chips (semisweet or dark)
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat eggs with brown sugar, granulated sugar, oil, sour cream, and vanilla until smooth.
- Stir the wet ingredients into the dry ingredients just until combined.
- Fold in the grated zucchini and chocolate chips (toss chips in a little flour first if needed).
- Pour batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a vegan version, use flax eggs and dairy-free yogurt. You can add chopped walnuts or pecans for extra texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 16g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: zucchini bread, chocolate chip, moist bread, quick bread