Zucchini Chocolate Chip Bread

08.05.2015

Six loaves later I’ve finally found my idea of the perfect Chocolate Chip Zucchini Bread! I’m not complaining though, nor are my kids, that just meant six loaves we got to eat and share with neighbors throughout the week. I tested this zucchini bread with different ratios and different ingredients. Like some I’d leave out the sour cream and up the oil and others I’d use all oil and no applesauce. I’d use various amounts of zucchini, like some with up to 1 1/2 cups of zucchini. I even found that using a lighter pressure when grating the zucchini prevented the chance of biting into any mushy piece from thick shreds of zucchini. This loaf is the one that turned out with the best structure, the softest and moistest crumb and the perfect amount of sweetness and spice. And I love what the little bit of sour cream does for the loaf and the light flavor it adds.

Zucchini Chocolate Chip Bread | Cooking Classy

This zucchini bread is a breeze to make and it’s the perfect use for the abundance of summer zucchini! Even though I had made so much zucchini bread throughout the week this final loaf still had me coming back for a second slice, and then craving more all night long. Those dark chocolate chips paired with that sweet cinnamon spice reminds me of fall baking and it made me pretty excited for what’s ahead in a few months. I know there’s an abundance of zucchini bread recipes out there but I hope you give this one a try and I hope you love it as much as my family does! My 4 year old doesn’t like zucchini but this bread had here changing her mind :).

Zucchini Chocolate Chip Bread | Cooking Classy Zucchini Chocolate Chip Bread | Cooking Classy Zucchini Chocolate Chip Bread | Cooking ClassyZucchini Chocolate Chip Bread | Cooking ClassyZucchini Chocolate Chip Bread | Cooking ClassyZucchini Chocolate Chip Bread | Cooking Classy

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Chocolate Chip Zucchini Bread

Yield: 1 loaf, about 10 slices

Ingredients

  • 1 3/4 cups (246g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup (210g) granulated sugar
  • 1/3 cup (80ml) vegetable oil
  • 1/3 cup (88g) applesauce
  • 1/3 cup (80g) sour cream
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 cup (138g) shredded zucchini (grate on large holes of box grater with lighter pressure to prevent thick shreds)
  • 2/3 cup (122g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Butter an 8 by 4-inch loaf pan and line with a sheet of parchment paper leaving a 2-inch overhang on two sides, butter parchment (alternately you can just butter pan and lightly dust with flour and shake out excess).
  2. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside.
  3. In a large mixing bowl, using an electric hand mixer blend together sugar, vegetable oil, applesauce, sour cream, eggs and vanilla until well blended. Add dry ingredients then mix on low speed just until combined. Fold in zucchini and chocolate chips, reserving 1 Tbsp chocolate chips for sprinkling over top of loaf. Pour into prepared loaf pan, sprinkle reserved chocolate chips over top.
  4. Bake in preheated oven until toothpick inserted into center of loaf comes out clean, about 55 - 65 minutes and tenting loaf with foil at about 45 minutes to prevent excessive browning on top. Cool in loaf pan about 3 minutes then run a sharp knife around edges of loaf to insure it's loose then remove loaf. Cool on wire rack (I recommend after 20 minutes of cooling, transfer loaf to an airtight container or gallon size resealable bag to seal in moisture and soften crust). Cut in to slices once cool.
  5. Recipe source: Cooking Classy

20 comments

  • Katrina @ Warm Vanilla Sugar: I absolutely love zucchini bread! Especially with chocolate. This sounds incredible! August 5, 2015 at 1:13pm Reply

    • Jaclyn: Thanks Katrina! August 5, 2015 at 1:23pm Reply

  • Amanda: I cannot eat applesauce, so would you have a substitute to replace it? August 5, 2015 at 2:46pm Reply

    • Jaclyn: Equal parts oil usually works about the same. August 5, 2015 at 10:14pm Reply

  • Bella B: This looks like a recipe I will have to try. I have a garden overflowing with zucchini. August 5, 2015 at 8:18pm Reply

  • SaraLily: ZUCCHINI ALL THE THINGS!!! This looks perfect – I love a good zucchini bread recipe!! August 6, 2015 at 7:26am Reply

  • Elle @ Only Taste Matters: I’ve been searching for the perfect zucchini bread recipe! Thanks for doing the legwork. Pinned! August 8, 2015 at 8:32pm Reply

  • Mariangel: Hi, I’m a doctor, and I’ve been looking for recipes of vegetable cake, that are healthy and delicious, I loved your recipe, I loved your story of how long it took for you to get it right I did some changes to it for nutrition values, and got either way an amazing result. So if you want to give it a 7th try this is what I did and why:
    1. Use whole wheat flour: it’s unrefined, therefore it retains vitamin and mineral content. It’s also harder to break apart and digest producing a smaller (less rapid) change in blood sugar and insulin levels.
    2. Sugar in the Raw: even though is also refined, raw keeps some of natural molasses. One teaspoon of granulated sugar doesn’t have any measurable nutrients, sugar in the raw sugars contain barely a trace of calcium, iron and potassium.
    3. I DID NOT put any sour cream to it, and actually I have no idea how it taste with it, but it tasted amazing without and its aggregated fat and process content that might not be needed on this delicious loaf.
    4. Apple sauce: didn’t use it either I got 2 ripe red apples mashed them and cooked them in a saucepan for a little time to make it softer!
    You didn’t ask for my opinion but this is a way of making your recipe more healthy and it still taste great! August 11, 2015 at 11:10am Reply

  • Wendy L: Thank you so much for this recipe! It is the best! My kids loved it too! October 2, 2015 at 10:38am Reply

  • Jenn: I just made this last night and it is oh-so-yummy!!!! I’m on a Cooking Classy kick lately haha. Thoroughly enjoying every single recipe I’ve made thus far. Thank you so much for the reliable, delicious recipes!!!! July 6, 2016 at 11:50am Reply

    • Jaclyn: Thanks so much Jenn! So happy it was enjoyed! July 11, 2016 at 3:10pm Reply

  • Shelley: I made this recently for my daughter as she’s a vegetarian and thought she might like it, something different besides banana bread. When I told her I made her zucchini bread she replied with a”yuck!!” Once she tried it though, she couldn’t stop eating it. So far the two times I’ve made it, it hasn’t lasted more than a day as everyone gobbles it up!! July 16, 2016 at 2:58pm Reply

  • Ashley J: Since my zucchini plant is producing like crazy, I’ve been trying many zucchini recipes. This is by FAR my most favorite recipe!!!! I don’t think I will be using any different recipe from here on out. I also used Ghirardelli chocolate chips.. my favorite! :) thanks for sharing the recipe! July 29, 2016 at 10:51am Reply

    • Jaclyn: So glad you loved it Ashley! July 29, 2016 at 3:16pm Reply

  • Jill Duffy: My chips sank to the bottom :( Not quite sure what I did wrong. August 23, 2016 at 10:52am Reply

  • Rebecca: does it matter what kind of zucchini I use? Also, how do you cut/shred it? September 4, 2016 at 7:41pm Reply

  • Daphne: I made this the other day in muffin form and they turned out fantastic! The muffins rose beautifully, tasted delicious and my 2 1/2 year old devoured them – win, win, WIN!
    Thanks for sharing!! September 14, 2016 at 7:55pm Reply

    • Jaclyn: Thanks for taking the time to comment Daphne – glad they were enjoyed! September 20, 2016 at 1:10pm Reply

    • Jamie: Daphne, I am making muffins now. How long did you put them in the oven for? October 3, 2016 at 10:41am Reply

  • Janie: Loved the bread! I did substitute the oil for all applesauce and 3/4 cup of my flour i used was wheat flour July 25, 2017 at 10:49am Reply

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