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Chocolate Chip Zucchini Bread

This chocolate chip zucchini bread is moist, rich, and loaded with melty chocolate. A foolproof recipe with expert tips and variations included.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
Wet Ingredients
  • 1/2 cup unsalted butter melted and cooled
  • 1/3 cup sour cream full-fat recommended
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 1/2 cups grated zucchini squeezed dry
Mix-ins and Topping
  • 1 1/2 cups dark chocolate chips
  • extra chocolate chips for topping
  • flaky sea salt optional, for topping

Equipment

  • 9x5 Loaf Pan
  • Box Grater
  • Mixing Bowls
  • Rubber Spatula

Method
 

  1. Preheat oven to 350°F and line a 9x5 loaf pan with parchment paper.
  2. Grate zucchini, measure 1 1/2 cups, and squeeze out excess moisture using a clean towel.
  3. In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  4. In a large bowl, whisk melted butter with both sugars until smooth. Add sour cream, eggs, vanilla, and zucchini. Mix well.
  5. Fold dry ingredients into wet ingredients with a rubber spatula until just combined.
  6. Gently fold in chocolate chips. Do not overmix.
  7. Pour batter into the loaf pan. Top with extra chocolate chips.
  8. Bake for 60–70 minutes until a toothpick inserted in the center comes out clean or with moist crumbs.
  9. Cool in the pan on a wire rack for 30–40 minutes before removing. Sprinkle with sea salt, slice, and serve.

Notes

Swap half the butter with oil for a moister texture. Add walnuts for crunch. To freeze, wrap tightly and store for up to 3 months.