Chocolate Chip Zucchini Bread (Printable)

Moist quick bread featuring grated zucchini and chocolate chips, ideal for breakfast or a sweet snack.

# What You 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

# How-To:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - In a large bowl, whisk eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
04 - Stir grated zucchini into the wet mixture until evenly combined.
05 - Add dry ingredients to the wet mixture; fold gently until just combined to avoid overmixing.
06 - Fold in chocolate chips evenly throughout the batter.
07 - Pour batter into prepared loaf pan and smooth the surface evenly.
08 - Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs, avoiding contact with chocolate.
09 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • It sneaks vegetables into dessert without anyone noticing or caring.
  • The chocolate chips turn every slice into a treat that works for breakfast or late night snacking.
  • You probably have most of these ingredients sitting in your kitchen right now.
  • It stays incredibly moist for days, which means less waste and more enjoyment.
02 -
  • Always squeeze the grated zucchini dry in a clean kitchen towel or paper towels, or your bread will turn out dense and wet.
  • Do not overmix the batter once you add the flour, or you will end up with a tough, rubbery loaf instead of a tender one.
  • Check for doneness at 50 minutes because ovens vary wildly, and nobody wants a dry, overbaked bread.
03 -
  • Use a box grater on the large holes for the zucchini, and do not peel it because the skin adds color and nutrients.
  • If your batter looks too thick, do not panic, zucchini releases moisture as it bakes and the loaf will turn out perfectly.
  • Line your pan with parchment paper that hangs over the edges so you can lift the whole loaf out without any struggle.
  • Let the bread cool completely before slicing or it will crumble and stick to your knife.

Go Back