Zucchini Chocolate Chip Bread

Deliciously moist Zucchini Chocolate Chip Bread with 2 whole cups of shredded zucchini and dotted with milk chocolate chips throughout - zucchini and chocolate are a perfect pairing in this easy quick bread recipe.

Course bread, Snack

Cuisine American

Keyword zucchini bread with chocolate chips, zucchini chocolate chip bread

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 403kcal

Author Jessica - Together as Family

Equipment

Ingredients

2 cups all-purpose flour
1½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon kosher salt
2 large eggs
3/4 cup vegetable oil
3/4 cup granulated sugar
1/2 cup light brown sugar packed
2 teaspoons vanilla extract
2 cups shredded zucchini
1/2 cup chocolate chips (milk, semi-sweet, or mini)

Instructions

Preheat the oven to 375℉. Prepare a 9x5-inch loaf pan and spray with cooking spray or line with parchment paper.
^{* If using parchment paper, it helps to spray the loaf pan first and then press the liner in. The cooking spray will help the parchment paper adhere and stay in place.}
In a mixing bowl add the flour, cinnamon, baking powder, baking soda, nutmeg, and kosher salt. Stir with a whisk and set the bowl aside.
2 cups all-purpose flour, 1½ teaspoons ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon nutmeg, ½ teaspoon kosher salt
In a separate larger mixing bowl add the eggs, oil, sugar, light brown sugar, and vanilla extract. Use the same whisk (as the dry ingredients) and whisk until combined and smooth.
2 large eggs, 3/4 cup vegetable oil, 3/4 cup granulated sugar, 1/2 cup light brown sugar, 2 teaspoons vanilla extract
Use a rubber spatula or wooden spoon and mix in the shredded zucchini and chocolate chips.
2 cups shredded zucchini, 1/2 cup chocolate chips
Add the dry ingredients into the bowl of wet ingredients. Use a spatula or wooden spoon to mix just until combined and no flour pockets remain in the batter.
Pour the batter into the prepared loaf pan. Sprinkle some additional chocolate chips over top. Bake for 60-70 minutes or until golden brown and a toothpick inserted into the center comes out clean.
^{* I like to loosely lay a piece of foil over top the bread for the last 20 minutes to avoid the top from getting too browned.}
Remove the bread from the oven and allow it to cool completely, in the loaf pan, before slicing it.

Notes

Oil : You can also use canola oil as well.

Zucchini : You can peel the skin off or leave it on. Either way works just fine, it is just what you prefer. Shred the zucchini onto a plate, measure it, and then add it all into the bowl. No need to drain or press the liquid out using a paper towel.

Nutrition