Chocolate Chip Zucchini Bread

Light, fluffy, and chocolatey, this super easy-to-make cake loaf will be a hit in any household! You can serve it for breakfast, snack, or dessert, and there are substitution options for many of the ingredients, making this one of my favorite go-to healthy treats. This tastes-too-good-to-be-healthy Chocolate Chip Zucchini Bread is the perfect way to get your kids to ask for more (hidden) veggies!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings Slices

Calories 279kcal

Author Christine McMichael

Ingredients

2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 large eggs
1 cup sugar
1/3 cup applesauce
1 cup finely shredded zucchini about 1 medium zucchini
2 teaspoons vanilla extract
1 cup light sour cream
1 cup chocolate chips

Instructions

Preheat the oven to 350 degrees F and line a 9x5 inch loaf pan with parchment paper.
In a small bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg, cinnamon, and cardamom.
In a medium bowl, whisk the eggs, sugar, applesauce, zucchini, and vanilla together.
Slowly add in the flour mixture, stirring gently with a spatula until the flour is just incorporated.
Add in the sour cream and mix until well-combined.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan.
Bake for 60 minutes, or until the top is browned and a toothpick comes out clean.
Note: I recommend checking it at 50 minutes and covering it with foil if the top begins to brown before the bake is finished.
Let the loaf cool in the pan for 10 minutes before lifting it out onto a rack to cool completely.

Video

Notes

This Chocolate Chip Zucchini Bread can last at room temperature for about 2-3 days in an airtight container. It can also last in the refrigerator for 3-5 days or in the freezer for up to 3 months!

Nutrition