Chocolate Chip Zucchini Bread
The BEST Chocolate Chip Zucchini Bread Recipe ever! Super moist, soft, and loaded with chocolate chips; it's a tasty way to use up zucchini. Great for breakfast or dessert, and even picky eaters love it!
Equipment
- Loaf Pan
- Box Grater
- Mixing Bowls
- Whisk
- Cooling Rack
Ingredients
- 1 1/2 cups all-purpose flour
- 2 eggs room temperature
- 1 cup grated zucchini drained
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/3 tsp ground nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2/3 cup semisweet chocolate chips plus extra for topping if desired
Instructions
- Preheat oven to 350ºF. Line a 9×5-inch loaf pan with parchment paper and grease it with cooking spray.
- Grate zucchini using a box grater and drain through a fine mesh sieve.
- In a large bowl, mix flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
- In a separate bowl, whisk together eggs, oil, sugar, and vanilla until light and fluffy (2–3 minutes).
- Fold the dry ingredients into the wet ingredients until just combined.
- Fold in grated zucchini and chocolate chips.
- Pour the batter into the prepared pan. Sprinkle with extra chocolate chips if desired. Bake for 50 to 65 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
Notes
Don’t squeeze out all the moisture from the zucchini. Avoid overmixing the batter. Store at room temperature for up to 4 days, or freeze for up to 3 months.