Description
This Chocolate Chip Zucchini Bread is a must-try! Its moist, rich flavor comes from fresh zucchini and plenty of chocolate chips, making it a comforting treat for any occasion.
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 using the butter and flour method.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together.
- In a large bowl, whisk the brown sugar, granulated sugar, oil, vanilla, and eggs until combined.
- Add the dry ingredients to the wet ingredients and stir until just combined, forming a thick batter.
- Fold in the grated zucchini until evenly distributed and the batter loosens.
- Fold in 1 ¼ cups of chocolate chips. Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top, gently pressing them into the batter.
- Bake for 65 to 75 minutes or until a toothpick inserted comes out with a few moist crumbs. Tent loosely with foil if it begins browning too quickly.
- Allow to cool in the pan for 15 to 20 minutes before transferring to a wire rack. Cool slightly before slicing and serving.
Notes
Make sure to gently press the zucchini to remove excess moisture for the best texture.
You can store leftover bread covered at room temperature for up to 3 days or in the refrigerator for a week.
For a twist, try adding nuts or spices like cinnamon for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg