Description
This delightful Chocolate Chip Zucchini Bread combines the moistness of fresh zucchini with sweet semi-sweet chocolate chips for a perfect balance of flavors. Easy to prepare and baked to golden perfection, it’s ideal for breakfast, snacks, or dessert. Featuring a subtle cinnamon hint, this bread is a crowd-pleaser that’s both comforting and unique.
Ingredients
Scale
Wet Ingredients
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (188g) all-purpose flour
Add-ins
- 1 ½ cups grated zucchini (fresh or thawed frozen)
- 1 cup (170g) semi-sweet chocolate chips (or your preferred type)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray to prepare for baking.
- Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and evenly combined.
- Add Dry Ingredients: Stir in the cinnamon, baking soda, baking powder, and salt. Gradually add the flour, mixing gently until just combined to avoid overmixing.
- Incorporate Zucchini and Chocolate Chips: Gently fold in the grated zucchini and chocolate chips, ensuring they are evenly distributed throughout the batter without deflating it.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. For an added touch, sprinkle some additional chocolate chips on top of the batter for a beautiful finish.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Note that the size of your pan affects the loaf’s shape; an 8×4-inch pan yields a domed top, whereas a 9×5-inch pan produces a flatter loaf.
- Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, allowing it to firm up and develop full flavor.
- Store: Store the cooled bread at room temperature, wrapped in plastic wrap, or freeze for longer storage. You can freeze the whole loaf or individual slices wrapped in sandwich bags for convenient grab-and-go servings.
Notes
- Use fresh or thawed frozen grated zucchini; drain excess moisture for best results.
- For a nuttier flavor, consider adding chopped walnuts or pecans.
- Ensure not to overmix once the flour is added to keep the bread tender.
- Check for doneness by inserting a toothpick in the center between 50-60 minutes of baking.
- Allow bread to cool fully before slicing to maintain structure and texture.
