Ingredients
Scale
- 2 cups all-purpose flour, spooned and leveled
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1.5 teaspoons cinnamon
- 0.75 teaspoon nutmeg
- 0.25 teaspoon cardamom (optional)
- 2 cups shredded zucchini (about 12 ounces, 2 medium zucchini)
- 0.5 cup butter (1 stick), melted
- 0.25 cup neutral oil (vegetable, canola, or light olive oil)
- 0.75 cup brown sugar, packed
- 0.25 cup sour cream
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips (mini and/or dark)
- 0.75 cup toasted walnuts or pecans
- 1 tablespoon raw sugar or granulated sugar (for topping)
Instructions
- Whisk together all dry ingredients in a medium bowl.
- Melt the butter and combine it with oil, sugars, sour cream, eggs, and vanilla in a large bowl.
- Shred zucchini and squeeze out excess moisture.
- Fold shredded zucchini into dry ingredients and then mix with wet ingredients until just combined.
- Add chocolate chips and nuts, folding gently to distribute.
- Pour the batter into a greased loaf pan and top with sugar.
- Bake at 350°F for about 60 minutes, checking for doneness with a toothpick.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure zucchini is well-drained for the best texture.
Choose high-quality chocolate chips for a richer flavor.
Toasting nuts enhances their taste and texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 15
- Sodium: 200
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 30