Description
This moist and flavorful Chocolate Chip Zucchini Bread combines the subtle earthiness of grated zucchini with sweet chocolate chips, cinnamon, and a hint of vanilla. Perfect for breakfast, snacks, or dessert, this easy-to-make loaf is a wonderful way to incorporate veggies into your baking while satisfying your sweet tooth.
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
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (188g) all-purpose flour
Mix-ins
- 1 ½ cups grated zucchini (fresh or thawed frozen)
- 1 cup (170g) semi-sweet chocolate chips (or your preferred type)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray to ensure easy removal of the bread after baking.
- Combine 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 incorporate the all-purpose flour, stirring just until the batter is combined and free of flour pockets.
- Fold in zucchini and chocolate chips: Gently fold the grated zucchini and chocolate chips into the batter to evenly distribute them without overmixing, which keeps the bread tender.
- Prepare for baking: Pour the batter into the greased loaf pan, smoothing the top with a spatula. Optionally, sprinkle additional chocolate chips on top for an attractive finish.
- Bake the bread: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Note that an 8×4-inch pan will yield a bread with a domed top, while a 9×5-inch pan creates a flatter loaf.
- Cool the bread: Allow the bread to cool in the pan for about 10 minutes to slightly set, then transfer it to a wire rack to cool completely to prevent sogginess.
- Store properly: Once cooled, store the bread at room temperature covered with plastic wrap, or freeze the whole loaf or individual slices in sandwich bags for convenient snacks later.
Notes
- For best results, squeeze out excess moisture from the zucchini before adding it to the batter to prevent sogginess.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to your preference.
- This bread freezes well and can be thawed in the microwave or at room temperature.
- Be careful not to overmix the batter to ensure a tender crumb.
- Adjust baking time slightly if using mini loaf pans or muffins.
