Step 1

RECIPE PREP: Preheat oven to 350 degrees F and place rack in the middle position. Grate fresh zucchini and set aside. If the zucchini is really watery, squeeze out any excess water with a paper towel. Melt butter in a microwave-safe dish. Then, mix 2 teaspoons of sugar and 3 teaspoons of cinnamon in a small bowl.

Step 2

PAN PREP: Grease your loaf pan well and dust it with 2 teaspoons of sugar and cinnamon mixture. Save another teaspoon of mixture to sprinkle over the top before you bake. More if you really like a cinnamon sugar topping :)

Step 3

In a large bowl, beat wet ingredients together 2 eggs, ½ cup melted butter, ½ cup sour cream, and 2 teaspoons vanilla extract with a whisk until fully combined.

Step 4

Then, add the remaining dry ingredients (1 ¾ cup flour, ½ cup white sugar, ½ cup brown sugar, ½ teaspoon baking soda, ½ teaspoon baking powder, & salt), plus shredded zucchini and chocolate chips to the wet ingredients, and stir with a spatula until blended. NOTE: Do not over-mix.

Step 5

Pour the batter into the prepared loaf pan, sprinkle the remaining cinnamon-sugar mixture on top, and scatter on a couple more chocolate chips if desired.

Step 6

BAKING: Bake for 60 minutes. After about 50 minutes, check the bread by inserting a toothpick in the center to ensure it doesn't overbake. The bread is done when the toothpick comes out clean with no batter.

Step 7

COOLING: Let the Zucchini Bread cool for 20-30 minutes before removing it from the pan. At this point, flip the bread into your hand or a plate, then transfer it back to the cooling rack. Let it finish cooling on its side for extra crispy edges. Enjoy!