Chocolate Chip Zucchini Bread (Printable Version)

Tender quick bread with zucchini and chocolate chips, ideal for breakfast or a sweet bite.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
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 packed light brown sugar
11 - 2 teaspoons pure vanilla extract

→ Add-Ins

12 - 1 1/2 cups grated zucchini, squeezed dry
13 - 3/4 cup semisweet chocolate chips

# Directions:

01 - Preheat the oven to 350°F and grease a 9x5-inch loaf pan or line it with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
03 - In a large bowl, whisk eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
04 - Stir the grated, squeezed-dry zucchini into the wet mixture until evenly blended.
05 - Add the dry ingredients to the wet ingredients and mix gently until just combined without overmixing.
06 - Gently fold in the semisweet chocolate chips until evenly distributed throughout the batter.
07 - Pour the batter into the prepared loaf pan, smooth the surface, and bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice before serving.

# Expert Advice:

01 -
  • It stays impossibly moist for days without tasting like vegetables at all.
  • You can feel a little virtuous eating chocolate for breakfast when there's zucchini involved.
  • It comes together in one bowl with no mixer, so cleanup is practically nothing.
02 -
  • Squeeze the grated zucchini in a clean kitchen towel or paper towels until barely any moisture comes out, or your bread will be soggy in the center.
  • Don't open the oven door before 50 minutes or the loaf might sink in the middle from the temperature drop.
03 -
  • Use the large holes on a box grater for the zucchini so it integrates into the batter without turning to mush.
  • If your brown sugar is hard, microwave it for a few seconds with a damp paper towel on top to soften it before mixing.
  • Line your pan with parchment paper that hangs over the edges so you can lift the whole loaf out without wrestling it from the pan.

Return