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.
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 :).
Chocolate Chip Zucchini Bread
Yield: 1 loaf, about 10 slices
- 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
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).
In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside.
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.
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.
Recipe source: Cooking Classy