Chocolate Chip Zucchini Bread (Printable)
Moist zucchini bread loaded with chocolate chips and warm cinnamon for a comforting treat.
# What You'll Need:
→ Produce
01 - 1 1/2 cups grated zucchini (approximately 1 medium zucchini)
→ Dry Ingredients
02 - 2 cups all-purpose flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground cinnamon
→ Wet Ingredients
07 - 2 large eggs
08 - 3/4 cup granulated sugar
09 - 1/4 cup packed brown sugar
10 - 1/2 cup vegetable oil
11 - 1 teaspoon pure vanilla extract
→ Add-ins
12 - 1 cup semisweet or dark chocolate chips
13 - 1/2 cup chopped walnuts or pecans (optional)
# How-To Steps:
01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. Set aside.
03 - In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly mixed.
04 - In a large bowl, beat eggs with granulated sugar and brown sugar until combined. Incorporate vegetable oil and vanilla extract by whisking thoroughly.
05 - Gradually stir the dry ingredients into the wet mixture until just combined, avoiding overmixing to maintain tenderness.
06 - Gently fold grated zucchini, chocolate chips, and optional nuts into the batter until evenly distributed.
07 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center emerges clean or with a few moist crumbs attached.
09 - Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely prior to slicing.
# Expert Tips:
01 -
- The zucchini hides in there like a secret, keeping every slice impossibly moist without tasting vegetable-y at all.
- Chocolate chips and warm cinnamon together feel like a dessert, but it's wholesome enough to eat for breakfast without guilt.
- It comes together in under 20 minutes of actual work, then the oven does all the heavy lifting.
02 -
- Squeezing the zucchini isn't optional—it's the difference between moist bread and a soggy disappointment that falls apart when you slice it.
- Don't overmix once the dry and wet ingredients meet; the gluten will develop too much and your bread will be tough and dense instead of tender.
- A few moist crumbs on the toothpick are okay and even desirable; fully clean means you've slightly overbaked it and the edges might be dry.
03 -
- Use an oven thermometer to verify your temperature—ovens run hot or cold, and knowing yours keeps your bake time consistent and predictable.
- Don't grate your zucchini far in advance; zucchini releases water as it sits, and wet zucchini is the enemy of great bread.
- If you add nuts, toast them lightly first—it wakes up their flavor and makes them taste less like an afterthought and more like an essential part of the whole.