Print

Best Easy Chocolate Chip Zucchini Bread Recipe

chocolate chip zucchini bread - featured image
Print Recipe

This incredibly moist chocolate chip zucchini bread is a one-bowl wonder that hides a vegetable inside while delivering melty pockets of chocolate in every slice. It’s the perfect way to use up summer zucchini and satisfies both chocolate cravings and comfort food needs.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 1 medium zucchini) grated zucchini, gently squeezed to remove excess moisture
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides.
  2. Grate zucchini using the large holes of a box grater. Place in a clean kitchen towel or paper towels and gently press to remove excess moisture. Set aside.
  3. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  4. In the same bowl, push the flour mixture to the side. Whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  5. Fold the grated zucchini into the wet ingredients until evenly distributed.
  6. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix.
  7. If using, toss chocolate chips in a little flour, then fold into the batter. Fold in nuts if using.
  8. Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  9. Let bread cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a cooling rack. Cool completely before slicing.

Notes

Don’t overmix the batter to avoid tough bread. Use room temperature eggs. Test for doneness at 50 minutes. Let cool completely before slicing to prevent crumbling. Toast leftover slices for refreshed texture. Bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: chocolate chip zucchini bread, easy zucchini bread, moist zucchini bread, one bowl zucchini bread, summer zucchini recipe

Find it online: https://cookdella.com/best-easy-chocolate-chip-zucchini-bread-recipe/