Super moist, tender, loaded with chocolate chips, and so EASY to make!! One bowl, no mixer, and THE BEST zucchini bread you'll ever try!!
Prep Time10 minutesmins
Cook Time50 minutesmins
Cooling Time30 minutesmins
Total Time1 hourhr30 minutesmins
Course: Bread, Rolls, Muffins & Breakfast
Cuisine: American
Servings: 10
Calories: 287kcal
Author: Averie Sunshine
Ingredients
1large egg
½cupvegetable or canola oil
½cupsour cream or Greek yogurtI used full fat sour cream
1teaspoonvanilla extract
½cupgranulated sugar
½cuplight brown sugarpacked
1 ½cupsall-purpose flour
1teaspooncinnamon
½teaspoonbaking soda
½teaspoonbaking powder
¼teaspoonsaltor to taste
1 ½cupsfreshly grated zucchiniblotted, and fairly firmly packed in measuring cup (see Notes)
1cupsemi-sweet chocolate Chipsoptional but highly recommended; with a few reserved for sprinkling on top of the loaf
Instructions
Preheat oven to 350F, and spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
To a large mixing bowl, add the egg, oil, sour cream, vanilla, sugars, and whisk to combine.
Add the flour, cinnamon, baking soda, baking powder, salt, and stir to combine; don't overmix.
Add the zucchini and fold to combine, don't overmix.
Add the optional chocolate chips, stir to combine, and turn batter out into the prepared pan, sprinkling a few reserved chips over the top of the loaf.
Bake the bread for about 50 minutes (start checking earlier), or until a toothpick inserted in the center of the bread comes out clean from any raw batter. There will likely be chocolate on the toothpick though. I highly recommend draping a sheet of foil, i.e. tenting the pan, at the 25 to 30-minute mark while baking to reduce excessive browning on the top and sides of your loaf. See Notes for baking tips.
Allow the bread to cool in the pan for about 30 minutes, or until it's cool enough to remove. Bread will keep airtight at room temp for up to 5 days, in the fridge for up to 8 days, and in the freezer for up to 4 months.
Notes
1. Grating, Wringing Out, and Measuring The Zucchini - Place the grated zucchini in doubled up paper towels and wring it out. You don’t have to wring like you are trying to wring out a wet swimsuit, but you want to blot up some of the moisture, if I were guessing, I’d say wring out 50% of the moisture.Then place it in a 1-cup measuring cup fairly firmly. Don’t hard-pack it into the cup, but use more pressure than if you were just laying it in the cup.
You want 1 1/2 cups total of grated, blotted, semi-packed zucchini.
2. Baking Tips - It is very important to bake your bread though, and approximately 50 minutes should do the trick, but that is not written in stone so you need to watch your bread and not the clock when evaluating doneness. Do not be afraid to bake your bread for 70 minutes if that’s what it needs in order to get it cooked through.Because of the moisture content of your particular zucchini, exactly how much water you blotted out, your oven, you climate, the brand of flour used, and so forth, will all effect baking times. The bread is done when a toothpick inserted in the center of the loaf comes out free from any wet batter.I recommend draping a sheet of foil, i.e. tenting your pan, at the 25 to 30-minute mark to avoid excessive browning on the top and sides of your loaf.