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Chocolate Chip Zucchini Bread

A moist, tender zucchini quick bread filled with semisweet chocolate chips and baked until golden brown.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 285 kcal

Equipment

  • 1 9x5-inch loaf pan
  • 1 mixing bowl large
  • 1 mixing bowl medium
  • 1 Whisk
  • 1 spatula
  • 1 box grater for shredding zucchini
  • 1 parchment paper optional but helpful

Ingredients
  

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon

Wet Ingredients

  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup light brown sugar packed
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract

Add-Ins

  • 1 1/2 cups zucchini shredded, lightly packed, and gently blotted
  • 3/4 cup semisweet chocolate chips
  • 2 tablespoons semisweet chocolate chips for topping

Instructions
 

Prepare the Pan and Dry Ingredients

  • Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides if desired.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Mix the Batter

  • In a large bowl, whisk the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla until smooth and glossy.
  • Stir in the shredded zucchini. If it seems very wet, blot it gently first with paper towels.
  • Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain.
  • Fold in 3/4 cup of the chocolate chips.

Bake and Cool

  • Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle the remaining 2 tablespoons chocolate chips over the surface.
  • Bake for 50 to 55 minutes, or until the loaf is golden brown and a tester inserted in the center comes out with a few moist crumbs but no wet batter.
  • Cool the bread in the pan for 15 minutes, then remove it and let it cool completely on a wire rack before slicing.

Notes

Blot the zucchini lightly rather than squeezing it completely dry. Do not overmix the batter. Start checking the loaf a few minutes early if your oven runs hot. The bread can be wrapped tightly and frozen for up to 2 months.