Description

This chocolate chip zucchini bread is the perfect balance of indulgent and wholesome. Packed with fresh zucchini and studded with melty chocolate chips, it’s incredibly moist, lightly spiced, and so easy to make. Whether you’re looking for a new way to use summer zucchini or just craving something cozy and homemade, this recipe is one to keep in your back pocket. It comes together quickly, freezes beautifully, and makes the perfect snack, breakfast, or even dessert. One bite and you’ll be hooked.

Ingredients

1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, room temperature
½ cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups grated zucchini (excess water squeezed out)
¾ cup semi-sweet chocolate chips
Optional: ½ cup chopped walnuts or pecans

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, mix the eggs, sugars, oil, and vanilla until smooth.
Stir the wet ingredients into the dry ingredients until just combined.
Fold in the zucchini and chocolate chips (and nuts, if using).
Pour the batter into the prepared pan and smooth the top.
Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best texture, make sure to squeeze all the moisture out of the zucchini before adding it to the batter.
Sprinkle turbinado sugar or extra chocolate chips on top for a bakery-style finish.
Wrap leftovers well to keep the bread moist for days.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Baked Goods
Method: Baking
Cuisine: American