I almost forgot to get a photo before the loaf was gobbled up! This delicious bread hovers between bread and cake and has a delightful chewy, chocolate-y sweetness that I save for when I want a down home comfort food moment. It’s the best!!
Zucchini Chocolate Chip Bread
2-1/3 cup (280 g) all-purpose flour
1 cup (200 g) granulated sugar
1 cup (170 g) semi-sweet chocolate callets (callets are quality couverture chocolate like Callebaut that comes in a chip form. Shaving a couverture bar works too. (Regular semi-sweet chocolate chips work in a pinch if you can’t find the good stuff)
1 tsp baking soda
1 tsp baking powder
1 tsp Diamond Crystal kosher salt (slightly less if using table salt)
1/2 tsp freshly ground nutmeg
1/4 tsp ground cardamom
1 cup (227 g) sour cream
7 oz (198 g) grated zucchini
1/3 cup (73 g) vegetable oil
2 large eggs
2 tsp (9 g) vanilla extract
Preheat oven to 350°F. Spray a 9”x5” loaf pan with non-stick oil spray.
Mix the dry and wet ingredients in separate bowls and then stir them together just to combine. Pour the batter into the loaf pan and bake for 1 hour to 1 hour 15 minutes, or until a knife comes out clean when inserted. You can cover edges with foil after the initial baking time if they brown too much before the center is finished.
Let it cool on a rack for ten minutes before turning it out to cool completely.
Recipe adapted from Food & Wine Magazine