Ingredients
1¾cupsall purpose flour,scoop and level to measure
½tspbaking powder
½tspbaking soda
½tspsalt
1½tspground cinnamon
¼tspground nutmeg
1cupgranulated sugar
⅓cupvegetable oil
⅓cupunsweetened applesauce
⅓cupsour cream
2large eggs
1½tspvanilla extract
1cupzucchini,shredded, grate on large holes of box grater with lighter pressure to prevent thick shreds
⅔cupsemi sweet chocolate chips,optional
Preparation
Preheat oven to 350 degrees F. Butter an 8×4-inch loaf pan and line with a sheet of parchment paper leaving a 2-inch overhang on two sides. Butter parchment as well. (Alternately, butter pan and lightly dust with flour and shake out excess).
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg for 20 seconds. Set aside.
In a large mixing bowl, using an electric hand mixer blend together sugar, vegetable oil, applesauce, sour cream, eggs, and vanilla until well blended.
Add dry ingredients then mix at low speed just until combined. Fold in zucchini and chocolate chips, reserving 1 tablespoon chocolate chips for sprinkling over top of the loaf.
Pour into the prepared loaf pan, sprinkle reserved chocolate chips over top.
Bake in the preheated oven for about 55 to 65 minutes until a toothpick inserted into the center of the loaf comes out clean. Tent loaf with foil at about 45 minutes to prevent excessive browning on top.
Cool in the loaf pan for about 3 minutes then run a sharp knife around the edges of the loaf to insure it’s loose then remove the loaf. Cool on a wire rack. Cut into slices once cool.
