Description
This Chocolate Chip Zucchini Bread is irresistible with its rich chocolate flavor and moist texture. With simple ingredients like zucchini, chocolate chips, and sugar, it makes a tasty snack or a comforting breakfast option, easy to prepare and enjoy!
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
- 1 ½ cups (255 g) milk chocolate chips, divided
Instructions
- Preheat the oven to 350°F. Prepare a 9×5-inch loaf pan with nonstick spray or butter and flour.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt with a whisk.
- In a large bowl, mix the brown sugar, granulated sugar, oil, vanilla, and eggs until well blended.
- Add the dry mix to the wet mix and stir until just combined, forming a thick batter.
- Gently fold in the grated zucchini until evenly mixed.
- Stir in 1 ¼ cups of the chocolate chips and pour the batter into the prepared pan, sprinkling the remaining chips on top and pressing them into the batter.
- Bake for 65 to 75 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
- Cool in the pan for 15 to 20 minutes, then transfer to a wire rack to cool slightly before slicing.
Notes
Ensure the zucchini is gently pressed to remove moisture without wringing it out.
If browning too quickly, tent the loaf with foil during the last baking phase.
Store leftovers in an airtight container for a few days or freeze for longer preservation.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg