Description
This Chocolate Chip Zucchini Bread offers a delightful balance of sweetness from chocolate chips and moisture from zucchini. It’s simple to make for any occasion, tempting for family and friends. Enjoy this moist loaf as a comforting snack or a unique breakfast option!
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ¾ cup (164 g) vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 ½ cups grated zucchini
- 1 ½ cups (255 g) milk chocolate chips, divided
Instructions
- Preheat the oven to 350°F and prepare a 9×5-inch loaf pan with nonstick spray.
- In a medium bowl, mix the flour, baking powder, baking soda, and salt.
- In another bowl, whisk the brown sugar, granulated sugar, oil, vanilla, and eggs until smooth.
- Combine the wet and dry ingredients, stirring until just mixed; expect a thick batter.
- Gently fold in the grated zucchini to incorporate.
- Stir in 1 ¼ cups of chocolate chips, then pour the batter into the prepared pan. Top with remaining chocolate chips, pressing them slightly into the batter.
- Bake for 65 to 75 minutes, checking with a toothpick for doneness. If browning too fast, tent with foil.
- Cool in the pan for 15 to 20 minutes before transferring to a wire rack to cool completely before slicing.
Notes
Make sure to gently press the grated zucchini to remove excess moisture for the best texture.
For added flavor, try using a mixture of dark and milk chocolate chips.
This bread freezes well; wrap it tightly to enjoy later.
Nutrition
- Serving Size: 1 slice
- Calories: 248
- Sugar: 18g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 39mg