Description
This Chocolate Chip Zucchini Bread is moist, rich in flavor, and combines the goodness of zucchini with luscious chocolate chips. It’s an easy treat that’s ideal for breakfast, dessert, or a delightful snack.
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, gently pressed to remove excess moisture
- 1 ½ cups (255 g) milk chocolate chips, divided
Instructions
- Preheat the oven to 350°F. Spray a 9×5 inch loaf pan with nonstick spray or prepare with butter and flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the brown sugar, granulated sugar, oil, vanilla, and eggs until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined; the batter will be thick.
- Fold in the grated zucchini until evenly distributed, loosening the batter slightly.
- Fold in 1 ¼ cups of the chocolate chips. Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top, pressing them gently into the batter.
- Bake for 65 to 75 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If browning too quickly, tent with foil in the last 10 to 15 minutes.
- Let the bread cool in the pan for 15 to 20 minutes before transferring to a wire rack and cool slightly before serving.
Notes
Ensure the zucchini is gently pressed to remove excess moisture for best results.
You can substitute half the flour with whole wheat flour for a healthier option.
Add nuts for an additional crunch if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 17g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg