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Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups grated zucchini (about 1 medium)
  • 1/2 cup neutral oil (vegetable, canola, or melted coconut oil)
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup semisweet chocolate chips, divided

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan, lining with parchment if desired. In a large bowl, whisk together oil, sugars, eggs, and vanilla, then stir in grated zucchini.
  2. Add flour, baking soda, baking powder, salt, and cinnamon to the same bowl; fold with a spatula just until no flour streaks remain.
  3. Fold in 3/4 cup chocolate chips, reserving the rest.
  4. Scrape batter into prepared pan, smooth the top, and sprinkle with remaining chips. Bake 50-60 minutes until a toothpick comes out with a few moist crumbs.
  5. Cool in the pan 10 minutes, then lift out and transfer to a wire rack. Slice after at least 30 minutes of cooling.

Notes

The bread tastes even better the next day; store it in the fridge and let slices come to room temperature or warm briefly before serving. If your loaf browns too fast, tent it loosely with foil at the 40-minute mark.