Chocolate Chip Zucchini Bread

Looking for a little something sweet and satisfying to go with your morning coffee?  Try this take on a run-of-the-mill zucchini bread recipe.  With sour cream for moistness and semi-sweet chocolate chips this sweet bread is perfect for breakfast, dessert or your upcoming 4th of July picnics!



  • 4 Eggs
  • 1 1/2 Cups Sugar
  • 2 Tsp Vanilla
  • 3/4 Cup Vegetable Oil
  • 1/2 Cup Sour Cream
  • 2 Cups Grated Zucchini
  • 2 Cups All Purpose Flour
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 2 Tsp Cinnamon
  • 1/2 Tsp Ground Mace
  • 1 Tsp Salt
  • 1 Cup Semi-Sweet Chocolate Chips


  • Preheat oven to 350 degrees.
  • In a large bowl, beat eggs until frothy.  Add sugar and beat until sugar is dissolved and mixture is creamy.
  • Add vanilla, oil and sour cream.  Mix thoroughly.
  • Drain grated zucchini in a colander and stir into mixture until evenly distributed.
  • In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, mace and salt.
  • Pour dry ingredients into wet and mix until well combined.  Do not over-mix.
  • Fold in chocolate chips until evenly distributed.
  • Pour mixture into a buttered and floured bundt pan or 2 loaf pans.
  • Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean.
  • Allow to cool in pan for 10 minutes and then turn out to a wire rack to cool completely.


This is a very simple recipe that can be made with variations.  Try substituting 1 cup chopped walnuts for the chocolate chips or a half cup drained crushed pineapple and a half cup raisins for the chocolate chips.  I’d love to hear what combinations you come up with and how they turn out.  Dig in and enjoy!!