Chocolate Chip Zucchini Bread Recipe
This moist and flavorful Chocolate Chip Zucchini Bread combines the subtle sweetness of grated zucchini with rich semi-sweet chocolate chips, creating a perfect treat for breakfast or dessert. With a nice balance of cinnamon spice and chocolate, this quick bread is easy to prepare and baked to a soft, tender crumb.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert, Snack, Breakfast Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 cup grated zucchini (squeezed dry)
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, ground cinnamon, and salt until well combined.
- Mix wet ingredients: In another bowl, beat the eggs and vegetable oil together thoroughly. Then stir in the grated zucchini which has been squeezed dry to remove excess moisture.
- Combine wet and dry: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- Add chocolate chips: Fold in the semi-sweet chocolate chips evenly throughout the batter.
- Bake the bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Squeeze the zucchini well to remove moisture, which helps prevent a soggy bread.
- You can substitute vegetable oil with melted coconut oil or another neutral oil of your choice.
- Check doneness early at 50 minutes as ovens may vary; toothpick should come out clean or with just a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: zucchini bread, chocolate chip bread, quick bread, zucchini dessert, moist bread, cinnamon zucchini bread
Find it online: https://foodiecara.com/chocolate-chip-zucchini-bread-recipe/