Chocolate Chip Zucchini Bread (Printable Version)
Tender zucchini loaf featuring chocolate chips and cinnamon, perfect for breakfast or snacks.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 1/2 cup granulated sugar
09 - 1/2 cup packed light brown sugar
10 - 2 teaspoons vanilla extract
→ Add-Ins
11 - 1 1/2 cups grated zucchini, squeezed dry
12 - 3/4 cup semi-sweet chocolate chips
# Directions:
01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
03 - In a large bowl, beat eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
04 - Add the dry mixture to the wet ingredients and stir gently until just combined.
05 - Carefully fold grated zucchini and chocolate chips into the batter, avoiding overmixing.
06 - Pour batter into the prepared pan and smooth the surface. Bake for 50 to 55 minutes until a toothpick inserted near the center comes out clean.
07 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The zucchini keeps it impossibly moist without any weird vegetable taste sneaking in.
- Chocolate chips melt into pockets of sweetness that make every bite feel like a small gift.
- It's sturdy enough for breakfast but indulgent enough to call dessert without anyone questioning you.
- Your kitchen will smell like cinnamon and chocolate for hours afterward, which is honestly worth the baking time alone.
02 -
- Squeeze your zucchini until it feels almost dry to the touch—excess moisture is the most common reason this bread comes out soggy or dense.
- Don't skip the 10-minute cooling time in the pan; it lets the structure set so the loaf doesn't fall apart when you turn it out.
- Room-temperature ingredients blend more evenly, so pull your eggs and oil out of the fridge a bit earlier if you remember.
03 -
- Use a serrated bread knife and a gentle sawing motion when slicing—a quick downward chop will compress the crumb and make it crumbly.
- If your loaf is browning too fast but the inside isn't done, tent the top with foil; every oven runs a little different and this saves the top from burning.