Chocolate Chip Zucchini Bread (Printable Version)

Tender quick bread bursting with chocolate and fresh zucchini. Perfect for breakfast, snack, or sweet treat.

# What You'll Need:

→ Produce

01 - 1 1/2 cups grated zucchini (about 1 medium)

→ 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 - 1/2 cup vegetable oil or melted coconut oil
09 - 3/4 cup granulated sugar
10 - 1/4 cup packed light brown sugar
11 - 2 teaspoons pure vanilla extract

→ Add-Ins

12 - 3/4 cup semi-sweet chocolate chips
13 - Optional: 1/2 cup chopped walnuts or pecans

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - Place grated zucchini in a clean kitchen towel and firmly squeeze out excess moisture. Set aside.
03 - In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until well blended.
04 - In a large bowl, whisk eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and homogenous.
05 - Gently fold the dry ingredient mixture into the wet ingredient bowl until just combined. Avoid overmixing to maintain tender texture.
06 - Fold in the drained zucchini, chocolate chips, and nuts if using, ensuring even distribution throughout the batter.
07 - Pour the batter into the prepared loaf pan, smoothing the surface with a spatula.
08 - Bake on the center rack for 50 to 55 minutes, or until a toothpick inserted into the center emerges with moist crumbs but no raw batter.
09 - Allow loaf to cool in the pan for 10 minutes. Unmold and transfer to a wire rack to cool completely before slicing.

# Expert Insights:

01 -
  • Can be made with pantry basics you probably already have
  • Packed with zucchini for moisture without an obvious veggie taste
  • Stays extra tender for days and freezes beautifully
  • Satisfies chocolate cravings in a feel-good way
02 -
  • Rich in fiber and potassium from zucchini
  • Freezes well for up to two months
  • Delicious as breakfast or dessert
03 -
  • Always squeeze out the zucchini well or the loaf might turn gummy
  • Keep a little flour on hand to toss with chocolate chips before adding so they do not all sink to the bottom If you prefer a thicker loaf use a slightly smaller pan and bake a few minutes longer Watch carefully so the edges do not overbrown

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