Chocolate Chip Zucchini Bread Recipe

Active Time:

20 mins

Total Time:

1 hr 30 mins

Servings:

This sweet quick bread is the perfect use for a bumper crop of summer zucchini. It's one of those tasty, versatile treats that traverses the line between breakfast, snack, and dessert — essentially, zucchini bread with chocolate chips is appropriate for munching any time of day. Straying from the typical cinnamon, this version is gently spiced with a touch of nutmeg and cardamom. For the best flavor, use freshly grated nutmeg here if possible.

The chocolate chip zucchini bread recipe is a keeper, meaning not only will you be reaching for it to make again and again, but the bread itself actually has good staying power. It's especially moist thanks to the addition of sour cream in the batter, and so long as it's well-wrapped, it shouldn't become dry. Should you still have some bread left after a couple days, you'll want to keep it in the fridge.

If you truly do have lots of zucchini on your hands, you absolutely can scale up the recipe and freeze your extra loaves for later. They're wonderful to have on hand for impromptu guests and are easy to gift as well.

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Ingredients

2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
2 large eggs
1 cup sugar
1/3 cup vegetable oil
1 medium zucchini (about 7 ounces), finely shredded
2 teaspoons pure vanilla extract
1 cup sour cream
1 cup mini bittersweet chocolate chips

Directions

Preheat the oven to 350°F. Coat a 9- x 5-inch loaf pan with vegetable spray. In a small bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg, and cardamom. In a medium bowl, whisk the eggs with the sugar, oil, zucchini, and vanilla. Add the flour mixture and stir gently with a spatula until the flour is just incorporated. Stir in the sour cream followed by the chocolate chips.
Pour the batter into the prepared pan. Bake in the middle of the oven for 50 minutes to 1 hour, until the top is browned and a cake tester inserted in the center comes out clean. If the loaf browns too quickly during baking, cover loosely with aluminum foil. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.

Chocolate Chip Zucchini Bread — Photo by Adam Friedlander / Food Styling by Pearl Jones

Originally appeared: July 2014

Chocolate Chip Zucchini Bread

Ingredients

Directions

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