Description

This Chocolate Chip Zucchini Bread combines the fresh taste of zucchini with rich chocolate chips, creating a moist, flavorful loaf that’s perfect for breakfast or dessert. It’s easy to make and a delightful treat for anyone who loves homemade goods!

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

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Instructions

Preheat your oven to 350°F and prepare a 9×5-inch loaf pan with nonstick spray or use the butter and flour method.
In a medium bowl, combine the flour, baking powder, baking soda, and salt using a whisk.
In a large bowl, mix the brown sugar, granulated sugar, vegetable oil, vanilla extract, and eggs until well blended.
Stir the dry ingredients into the wet mixture until just combined; the batter will be thick.
Gently fold in the grated zucchini until evenly incorporated with the batter.
Fold in 1 ¼ cups of milk chocolate chips, then pour the batter into the prepared loaf pan, topping it with the remaining chocolate chips, pressing them in slightly.
Bake for 65 to 75 minutes, or until a toothpick inserted comes out with a few moist crumbs. Use foil if browning occurs.
Cool in the pan for 15 to 20 minutes before transferring to a wire rack. Allow to cool slightly before slicing.

Notes

For best results, do not overmix the batter.
Store any leftovers in a sealed container at room temperature for up to 3 days.
This bread can also be frozen for up to 3 months, just wrap it tightly.

Nutrition

Serving Size: 1 slice
Calories: 292
Sugar: 21 g
Sodium: 225 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 33 mg