Chocolate Chip Zucchini Bread (Printer-friendly)

Tender quick bread with grated zucchini and rich chocolate chips, ideal for breakfast or snacks.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

07 - 2 large eggs
08 - 1/2 cup vegetable oil
09 - 1/2 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 2 teaspoons pure vanilla extract

→ Add-Ins

12 - 1 1/2 cups grated zucchini, squeezed dry
13 - 3/4 cup semisweet chocolate chips

# How to Prepare:

01 - Set the oven to 350°F and grease a 9x5-inch loaf pan or line it with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
03 - In a large bowl, whisk eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
04 - Stir the grated and drained zucchini into the wet ingredient mixture.
05 - Gently fold the dry ingredients into the wet ingredients until just combined, avoiding overmixing.
06 - Fold in semisweet chocolate chips evenly throughout the batter.
07 - Pour the batter into the prepared loaf pan and smooth the surface.
08 - Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs but no wet batter.
09 - Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It sneaks vegetables into dessert without anyone noticing, especially helpful with picky eaters who wrinkle their noses at green things.
  • The texture stays incredibly moist for days, so you can bake it Sunday and still enjoy soft slices by Wednesday morning.
  • Chocolate chips turn every bite into a little surprise, making it feel more like a treat than something virtuous.
02 -
  • Squeeze the grated zucchini hard in a clean towel until barely any liquid drips out, or the batter will be too wet and the bread won't set properly.
  • Don't overmix once you add the flour, a few lumps are fine and the texture will be much lighter if you stop stirring early.
  • Check doneness by inserting the toothpick away from any visible chocolate chips, since melted chocolate can make it look underbaked when it's actually done.
03 -
  • Use the large holes on your grater for the zucchini so it shreds quickly and integrates smoothly into the batter without turning mushy.
  • Let the bread cool completely before slicing, it firms up as it cools and you'll get cleaner, prettier slices that don't crumble.
  • Toss the chocolate chips in a teaspoon of flour before folding them in, it keeps them from sinking to the bottom during baking.

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