Description
This moist and flavorful Chocolate Chip Zucchini Bread combines the natural sweetness of grated zucchini with rich semi-sweet chocolate chips. Perfect for breakfast or an afternoon treat, this quick bread is easy to prepare, featuring warm cinnamon and a perfectly tender crumb baked to golden perfection.
Ingredients
Scale
Wet Ingredients
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups (188g) all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Add-ins
- 1 ½ cups grated zucchini (fresh or thawed frozen)
- 1 cup (170g) semi-sweet chocolate chips (or your preferred type)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the cinnamon, baking soda, baking powder, and salt. Gradually add the all-purpose flour, stirring just until the batter comes together, being careful not to overmix.
- Incorporate Zucchini and Chocolate Chips: Gently fold in the grated zucchini and chocolate chips, ensuring they are evenly distributed throughout the batter without deflating it.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Optionally, sprinkle additional chocolate chips on top for a decorative touch and extra chocolate flavor.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Note that an 8×4-inch pan will yield a loaf with a more domed top, while a 9×5-inch pan will produce a flatter loaf.
- Cool: Allow the bread to cool in the pan for about 10 minutes to set. Then transfer it to a wire rack to cool completely, which prevents sogginess on the bottom.
- Store: Once cooled, store the bread at room temperature covered with plastic wrap for up to 3 days. For longer storage, freeze the whole loaf or individual slices wrapped tightly in plastic or sandwich bags for grab-and-go convenience.
Notes
- The zucchini should be grated finely; excess moisture from fresh zucchini can be gently squeezed out if desired to avoid sogginess.
- Use thawed frozen zucchini if fresh is unavailable; just be sure to drain well.
- For a nutty twist, consider adding chopped walnuts or pecans along with the chocolate chips.
- You can substitute semi-sweet chocolate chips with dark chocolate, milk chocolate, or white chocolate chips depending on your preference.
- Make sure not to overmix after adding the flour to keep the bread tender.
- If you prefer a sweeter bread, sprinkle extra chocolate chips on top before baking.
- Cooling completely before slicing helps maintain the bread’s structure.
