Chocolate Chip Zucchini Bread (Printable Version)
Moist, tender zucchini bread enhanced with sweet chocolate chips for a flavorful start or snack.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
07 - 2 large eggs
08 - 1/2 cup vegetable oil
09 - 1/2 cup granulated sugar
10 - 1/2 cup light brown sugar, packed
11 - 2 teaspoons vanilla extract
→ Add-ins
12 - 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
13 - 3/4 cup semi-sweet chocolate chips
# Method:
01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
03 - In a large bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
04 - Fold the grated zucchini into the wet mixture.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
06 - Gently fold in the chocolate chips.
07 - Pour the batter into the prepared loaf pan, smoothing the top.
08 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
09 - Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Chef's Tips:
01 -
- The zucchini keeps every bite impossibly moist without tasting like vegetables
- Chocolate chips turn simple quick bread into something that feels like dessert
02 -
- Squeeze the grated zucchini in a clean towel or your hands will get tired
- Overmixing makes bread tough so stop as soon as flour disappears
03 -
- Room temperature ingredients blend more easily for a uniform batter
- Start checking for doneness at 50 minutes to avoid overbaking