Description
This easy, moist chocolate chip zucchini bread is a homemade dessert that sneaks in veggies for a tender crumb and rich chocolate flavor. Perfect for using up extra zucchini, it’s a crowd-pleaser for breakfast, snack, or dessert.
Ingredients
Scale
- 1 1/2 cups (200g) all-purpose flour (or half whole wheat flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, room temperature
- 1/2 cup (120ml) neutral oil (canola or vegetable)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (180g) grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup (170g) chocolate chips (semi-sweet, milk, or a mix)
- Optional: 1/2 cup (60g) chopped walnuts or pecans
- Optional: 1/4 cup (25g) shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Wash and trim zucchini. Grate on the coarse side of a box grater. Place grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, whisk eggs until frothy. Add oil, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth.
- Stir the squeezed zucchini into the wet mixture until evenly combined.
- Add dry ingredients to wet ingredients. Fold together with a spatula just until no flour streaks remain. Do not overmix.
- Fold in chocolate chips and any optional add-ins (nuts, coconut).
- Pour batter into prepared loaf pan. Smooth the top and sprinkle extra chocolate chips if desired.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs and melted chocolate are okay). If the top browns too quickly, tent with foil.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Be sure to squeeze out excess moisture from the zucchini to avoid soggy bread. Do not overmix the batter for a tender crumb. The bread is customizable with nuts, coconut, or dried fruit. Store well-wrapped at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220
- Sugar: 16
- Sodium: 180
- Fat: 9
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
Keywords: chocolate chip zucchini bread, easy zucchini bread, moist zucchini bread, homemade dessert, quick bread, chocolate chip bread, zucchini recipes, summer baking, kid-friendly, hidden veggies