Chocolate Chip Zucchini Bread
This Chocolate Chip Zucchini Bread is the perfect balance of healthy and indulgent. Made with fresh zucchini, rich chocolate chips, and a hint of cinnamon, this loaf is tender, moist, and irresistibly delicious. Whether you’re enjoying it for breakfast, as a snack, or for dessert, this recipe is sure to satisfy your sweet tooth while sneaking in some extra vegetables. It’s easy to make, freezes well, and is a great way to use up surplus zucchini from your garden.
Equipment
- 1 loaf pan (9x5 inches)
- 2 Mixing Bowls
- 1 Grater (for zucchini)
- 1 Whisk or Fork
- 1 spatula or spoon
- 1 Cooling Rack
- 1 measuring cup and spoons
Ingredients
- 1 medium zucchini grated
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- Optional: 1/2 cup chopped nuts such as walnuts or pecans
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
Prepare the Zucchini
- Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel or cheesecloth. Set aside.
Mix Dry Ingredients
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
Combine Wet Ingredients
- In a separate bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until smooth.
Incorporate Zucchini
- Fold the grated zucchini into the wet ingredients.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients and mix gently until just combined. Avoid overmixing.
Add Chocolate Chips
- Fold in the chocolate chips (and any optional nuts).
Pour into the Loaf Pan
- Pour the batter into the prepared loaf pan and spread evenly.
Bake
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If needed, cover with foil to prevent over-browning.
Cool and Serve
- Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
- Zucchini moisture: Be sure to squeeze out the excess moisture from the grated zucchini. This prevents the bread from becoming too soggy.
- Optional add-ins: You can customize this recipe by adding nuts like walnuts or pecans, or even shredded coconut for added texture and flavor.
- Storage: Store the bread at room temperature in an airtight container for up to 3-4 days, or freeze it for up to 3 months. Wrap tightly before freezing.
- Egg substitutes: To make this recipe vegan, replace the eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use a plant-based oil.