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Moist Chocolate Chip Zucchini Bread

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A tender, moist zucchini bread studded with semi-sweet chocolate chips, perfect for breakfast, snacks, or sharing. This easy homemade recipe uses simple ingredients and yields a comforting treat with a deliciously gooey chocolate surprise.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 2 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 150g) finely shredded zucchini, squeezed dry
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. Finely shred about 1 ½ cups of zucchini (roughly one medium zucchini). Place it in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture.
  3. In a medium bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon cinnamon. Set aside.
  4. In a large bowl, beat 2 large eggs with ½ cup granulated sugar and ½ cup packed brown sugar until smooth. Add ½ cup vegetable oil and 1 teaspoon vanilla extract, mixing until fully incorporated.
  5. Stir the shredded zucchini gently into the wet mixture.
  6. Gradually fold the flour mixture into the wet ingredients until just combined. Don’t overmix—some lumps are okay.
  7. Gently fold in 1 cup of semi-sweet chocolate chips, reserving a few to sprinkle on top if desired.
  8. Pour batter into the loaf pan. Smooth the top with a spatula and sprinkle the reserved chips on top for a pretty finish.
  9. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, loosely tent with foil after 40 minutes.
  10. Remove from oven and let the bread cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely before slicing.

Notes

Squeeze zucchini dry to prevent soggy bread. Fold batter gently to avoid toughness. Use metal loaf pan for even baking. Muffin tins can be used for faster baking (22-25 minutes). Let bread cool completely on a rack to keep crust crisp. Store wrapped at room temperature up to 3 days or freeze up to 3 months.

Nutrition

Keywords: zucchini bread, chocolate chip bread, moist zucchini bread, easy zucchini bread, homemade zucchini bread, chocolate chip zucchini bread, quick bread, baking

Find it online: https://rowanrecipes.com/moist-chocolate-chip-zucchini-bread-recipe-easy-homemade-delight/