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Chocolate Chip Zucchini Bread

A deliciously moist and subtly spiced zucchini bread loaded with chocolate chips, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Grate zucchini finely for even texture.
  • 1 cup sugar Adjust to taste.
  • 1/2 cup vegetable oil Can substitute with another oil.
  • 2 large eggs For a vegan option, use 2 flax eggs.
  • 1 teaspoon vanilla extract Pure vanilla is recommended.
Dry Ingredients
  • 2 cups all-purpose flour Can replace with whole wheat flour for a denser texture.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon Ground cinnamon for spicing.
Mix-ins
  • 1 cup chocolate chips Use semisweet or dark chocolate chips for variation.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

This bread is best served warm. It can be stored at room temperature wrapped in plastic for 3-4 days, refrigerated for up to a week, or frozen for up to three months.