Averie Cooks

0 Preheat oven to 350F, and spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
1 To a large mixing bowl, add the egg, oil, sour cream, vanilla, sugars, and whisk to combine.
2 Add the flour, cinnamon, baking soda, baking powder, salt, and stir to combine; don't overmix.
3 Add the zucchini and fold to combine, don't overmix.
4 Add the optional chocolate chips, stir to combine, and turn batter out into the prepared pan, sprinkling a few reserved chips over the top of the loaf.
5 Bake the bread for about 50 minutes (start checking earlier), or until a toothpick inserted in the center of the bread comes out clean from any raw batter. There will likely be chocolate on the toothpick though. I highly recommend draping a sheet of foil, i.e. tenting the pan, at the 25 to 30-minute mark while baking to reduce excessive browning on the top and sides of your loaf. See Notes for baking tips.
6 Allow the bread to cool in the pan for about 30 minutes, or until it's cool enough to remove. Bread will keep airtight at room temp for up to 5 days, in the fridge for up to 8 days, and in the freezer for up to 4 months.