Chocolate Chip Zucchini Bread (Printable Version)
Tender loaf blending zucchini, chocolate chips, and cinnamon for a moist, flavorful treat.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 1/2 cup granulated sugar
09 - 1/2 cup packed light brown sugar
10 - 2 teaspoons vanilla extract
→ Add-Ins
11 - 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
12 - 3/4 cup semi-sweet chocolate chips
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until evenly blended.
03 - In a large bowl, beat eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and fully combined.
04 - Add the dry mixture to the wet mixture, stirring gently just until incorporated without overmixing.
05 - Carefully fold in the grated zucchini and chocolate chips until evenly distributed throughout the batter.
06 - Pour batter into the prepared loaf pan, smoothing the top evenly. Bake for 50 to 55 minutes or until a toothpick inserted near the center emerges clean with a few melted chocolate streaks.
07 - Allow the baked bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The zucchini keeps the bread impossibly moist without making it dense or greasy.
- Chocolate chips melt throughout, creating pockets of indulgence in every slice.
- It tastes decadent enough for dessert but wholesome enough to justify for breakfast.
02 -
- Squeezing the zucchini dry is the single most important step—wet zucchini turns bread into cake batter soup.
- Don't open the oven door to peek before 50 minutes; you'll lose heat and invite an undercooked center.
03 -
- Don't waste time sifting flour—just whisk it in the bowl to aerate it if you're worried about lumps.
- If your zucchini releases water as it sits in the batter, drain it off right before pouring into the pan.