Description
This moist and delicious Chocolate Chip Zucchini Bread combines tender zucchini with sweet chocolate chips, spices, and a hint of vanilla for a perfect quick bread that’s both flavorful and comforting. Ideal for breakfast, snack, or dessert, this easy-to-make recipe yields a tender loaf with just the right balance of sweetness and spice.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini, squeezed of excess moisture
Add-ins
- 1 cup semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures even distribution of the leavening agents and spices.
- Combine Wet Ingredients: In a large mixing bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well blended.
- Add Zucchini: Stir the shredded zucchini into the wet mixture, ensuring it is evenly incorporated without excess moisture.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the batter to distribute them evenly without overworking the dough.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with only a few melted chocolate streaks.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This prevents the bread from becoming soggy and helps it set properly.
Notes
- For extra texture and flavor, add 1/2 cup chopped walnuts or pecans to the batter.
- This bread freezes well; wrap tightly in plastic wrap or aluminum foil and store in a freezer bag for up to 2 months.
- If your zucchini is very watery, pat it dry with paper towels before mixing to avoid a soggy loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
