This Chocolate Chip Zucchini Bread recipe is super moist thanks to the oil, sour cream, and finely shredded zucchini in the batter. Irresistible!
3 1/4cupsall-purpose flour
1cupmini chocolate chips, divided
Preheat the oven to 350 degrees F.
Spray two 9×5-inch loaf pans with nonstick spray. Wipe down the top 1" edge all the way around the pan.
In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices. Set aside.
In another bowl, whisk together the oil and sugar. Add in the eggs, sour cream and whisk.
Dump the zucchini shreds into the egg mixture and switch to a wooden spoon, stirring again, but be sure to not over mix.
Dump the dry ingredients in the wet ingredients along with mini chocolate chips, reserving 1/4 cup for the top, and using a rubber spatula or wooden spoon gently fold the ingredients together just until a few streaks of flour remain.
Pour into the two bread pans.
Bake for 50 minutes. At this point, barely open the oven and slide a piece of tinfoil over the bread, close the door and bake for the remaining 10 minutes
Once the bread is done, open the oven door, turn off the oven and let the bread rest for 2-3 minutes, no longer, before carefully setting it on the counter for a few more minutes.
At this point, slide a knife around the inside of the pan and carefully turn the bread out into your other hand or onto the cooling rack directly if you are gentle. Place it right side up and sprinkle with chips, allow to cool or be like us and dig in because warm bread is the best!
Zucchini bread can be frozen for up to 3 months.
Chocolate Chip Zucchini Bread
Amount Per Serving (1 slice)
Calories 215Calories from Fat 90
% Daily Value*
Saturated Fat 2g13%
Vitamin A 97IU2%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 500+ Best Dessert Recipes, Yeast Bread Recipes and Quick Bread Recipes