Go Back

Chocolate Chip Zucchini Bread

A moist and delicious chocolate chip zucchini bread that makes vegetables exciting, perfect for any time of the day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 2 large eggs, preferably at room temperature
  • 1 teaspoon vanilla extract
Main Add-ins
  • 2 cups grated zucchini (about two medium zucchinis), squeezed to remove excess moisture
  • 1 cup chocolate chips, semi-sweet or milk chocolate

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. Grate the zucchini and squeeze out excess moisture.
  3. In a medium bowl, whisk together dry ingredients.
  4. In a large bowl, combine wet ingredients until smooth.
  5. Fold dry ingredients into wet ingredients until just combined.
  6. Fold in zucchini and chocolate chips gently.
  7. Pour batter into prepared loaf pan.
Baking
  1. Bake for 55 to 65 minutes, checking for doneness with a toothpick.
  2. If the top browns too quickly, cover with aluminum foil for the last 10-15 minutes.
Cooling
  1. Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack for at least 30-45 minutes before slicing.

Notes

For the best texture, ensure to squeeze out all excess moisture from the zucchini. Use room temperature eggs for better mixing. Reserve some chocolate chips to sprinkle on top before baking for a decorative finish.