Chocolate Chip Zucchini Bread
A moist, fluffy quick bread studded with chocolate chips.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Servings: 8-10
– Cooking spray
– 1 pound (about 2 medium) zucchini
– 1 2/3 cups (227g) all-purpose flour
– 1 1/4 teaspoons baking powder
– 3/4 teaspoon baking soda
– 3/4 teaspoon ground cinnamon
– 1/2 teaspoon kosher salt
– 1/2 cup (100g) granulated sugar
– 1/3 cup (70g) packed light brown sugar
– 6 tablespoons unsalted butter, melted
– 2 tablespoons neutral oil, such as canola or vegetable
– 2 large eggs, room temperature
– 1 teaspoon vanilla extract
– 1/4 cup sour cream
– 1 cup (195g) semi-sweet chocolate chips, plus more for topping
Directions
Arrange a rack in the center of the oven. Preheat the oven to 350°F.
Lightly spray a 9×5-inch loaf pan with nonstick cooking spray. Line the bottom and longest sides with a strip of parchment paper, leaving a slight overhang. The short sides do not need to be lined. Spray the pan once more, taking care to grease the parchment and sides.
Trim the ends off the zucchini. On the shredding side of a box grater (the side with the second largest holes), shred the zucchini.
Place a mesh strainer over a bowl. Using your hands, squeeze handfuls of the zucchini over the strainer to remove most of the excess water in the zucchini. Once all the zucchini has been squeezed, transfer it to a clean kitchen towel and wring out the remaining excess moisture. You should now have about 1 3/4 to 2 cups shredded zucchini.
In a small mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt to combine and set aside.
In a large bowl, whisk together the granulated sugar, brown sugar, melted butter, and oil until well combined and the sugars are visibly saturated, about 15 seconds.
Add the eggs and vanilla to the butter mixture and whisk until well combined, glossy, and the eggs are completely broken up, about 20 seconds.
Add the sour cream and whisk until combined and no streaks remain.
Add the shredded, drained zucchini to the butter mixture and whisk until the zucchini is evenly distributed.
Add the chocolate chips to the flour mixture and toss with a rubber spatula to coat the chocolate chips.
Add the flour and chocolate chip mixture to the wet mixture and fold with a rubber spatula until fully combined and there are no dry pockets of flour. The batter will thicken as you fold the dry into the wet.
Scrape the batter into the prepared loaf pan and smooth the top with the rubber spatula or a small offset spatula. Top with more chocolate chips as desired.
Bake the bread until it is golden brown, springs back when gently poked, and a toothpick or skewer inserted into the center comes out clean, 50 to 60 minutes.
Let the zucchini bread cool slightly in the pan set over a wire rack, about 10 minutes. Lift the bread out by the parchment sling and transfer it to the rack to finish cooling. Serve warm or at room temperature.
Leftover zucchini bread can be stored in an airtight container or tightly wrapped in plastic wrap for up to 4 days.
