Shredded zucchini gives this Chocolate Chip Zucchini Bread an extra tender crumb and a light, earthy flavor, while chocolate chunks in the batter and a generous topper of ganache send this loaf to whole new levels of decadence.
Chocolate Chip Zucchini Bread
Makes 1 (9x5-inch) loaf
- ⅓ cup (76 grams) unsalted butter, melted
- 1 cup (200 grams) granulated sugar
- ⅔ cup (160 grams) sour cream, room temperature
- 2 large eggs (100 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour
- ½ teaspoon (2.5 grams) baking powder
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- 1 cup (138 grams) shredded zucchini, squeezed dry with paper towels
- 1⅔ cups (283 grams) 60% cacao bittersweet chocolate morsels, divided
- 3 tablespoons (45 grams) heavy whipping cream
- Preheat oven 350°F (180°C). Butter and flour a 9x5-inch loaf pan; line pan with parchment paper.
- In a large glass bowl, combine melted butter, sugar and sour cream; whisk in eggs and vanilla. Add flour, baking powder, baking soda, and salt, stirring until combined. Fold in zucchini and 1 cup (170 grams) chocolate morsels. Pour batter into prepared pan.
- Bake for 25 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- Wash bowl, and dry well. Add cream and remaining ⅔ cup (113 grams) chocolate morsels. Microwave on high for 40 seconds. Let stand for 1 minute; stir until melted. Spread onto cooled bread.
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What is the best substitute for sour cream in this recipe?
And if we want to make this recipe eggless?
Hi Pavani! The best substitute for sour cream would be plain or Greek yogurt, since you can substitute that in a 1:1 ratio. If you’d like to try something else, here is a link that can help you determine what to use: https://tastessence.com/sour-cream-substitute. As for making this recipe eggless, we have not tested this recipe with egg substitute so we really cannot speak to the method or result. Eggs are vital for the rising process of the dough, so anytime you replace them the end result will be a bit different than if you had used eggs. Here is a link that may be able to help: https://www.cooksillustrated.com/how_tos/8894-making-muffins-and-quick-breads-without-eggs?ref=HowTo_browse_19.