Easy Moist Chocolate Chip Zucchini Bread Recipe
This Easy Moist Chocolate Chip Zucchini Bread is a deliciously tender and flavorful loaf, combining the subtle sweetness of shredded zucchini with rich semi-sweet chocolate chips. Perfect for a breakfast treat or afternoon snack, this bread is simple to make with common pantry ingredients and yields a moist and satisfying texture that’s hard to resist.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- ¾ cup (150 g) granulated sugar
- ⅓ cup (80 ml) vegetable oil (can substitute melted coconut oil)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini), packed but not squeezed dry
Add-ins
- ¾ cup (130 g) semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease your loaf pan and lightly dust it with flour, or line it with parchment paper to prevent sticking.
- Prepare Zucchini: Shred about 1 ½ cups of zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and gently squeeze out some excess moisture, leaving enough moisture to keep the bread tender and moist during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and slightly thickened, about 1-2 minutes.
- Add Zucchini and Chocolate Chips: Stir the shredded zucchini into the wet ingredients. Then gently fold in the semi-sweet chocolate chips to distribute evenly.
- Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Fold with a rubber spatula until just combined; the batter will be thick and somewhat lumpy, which is perfect.
- Transfer to Loaf Pan: Spread the batter evenly into the prepared loaf pan. Optionally, sprinkle a few extra chocolate chips on top for added texture and appearance.
- Bake: Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. The toothpick should come out with a few moist crumbs but no wet batter. If the bread browns too quickly, tent it with foil to prevent burning.
- Cool: Let the bread cool in the pan for about 15 minutes. Then transfer it to a cooling rack to cool completely before slicing and serving.
Notes
- Do not squeeze all the moisture out of the zucchini; some moisture maintains the bread’s tenderness.
- Use room temperature eggs for better incorporation into the batter.
- Line your loaf pan with parchment paper for easier removal and cleaner edges.
- Check doneness early to avoid overbaking; every oven heats differently.
- For a healthier alternative, substitute vegetable oil with melted coconut oil.
Keywords: Zucchini bread, chocolate chip zucchini bread, moist zucchini bread, easy zucchini bread recipe, quick bread, homemade bread
