Description
This moist and flavorful Chocolate Chip Zucchini Bread combines the subtle sweetness of zucchini with rich chocolate chips, a perfect treat for breakfast or an afternoon snack. Made with wholesome ingredients and warm cinnamon spice, this easy-to-make bread is a delightful way to sneak veggies into your sweet cravings.
Ingredients
Scale
Main Ingredients
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (188g) all-purpose flour
- 1 ½ cups grated zucchini (fresh or thawed frozen)
- 1 cup (170g) semi-sweet chocolate chips (or your preferred type)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in cinnamon, baking soda, baking powder, and salt. Gradually add the all-purpose flour, stirring gently just until combined to avoid overmixing.
- Incorporate Zucchini and Chocolate Chips: Fold in the grated zucchini and chocolate chips carefully to ensure they are evenly distributed throughout the batter without deflating it.
- Fill the Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula. For an attractive finish, sprinkle additional chocolate chips on top of the batter.
- Bake the Bread: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Using an 8×4-inch pan will create a domed top, while a 9×5-inch pan yields a flatter loaf.
- Cool the Bread: Let the bread cool in the pan for about 10 minutes to firm up, then transfer it to a wire rack to cool completely, ensuring even texture and moisture retention.
- Store Properly: Once cooled, store the bread at room temperature covered with plastic wrap to keep it fresh, or freeze the whole loaf or individual slices in sandwich bags for convenient future snacking.
Notes
- Use freshly grated zucchini or thaw frozen zucchini that has been well-drained to avoid watery batter.
- Adjust sugar quantity to your preference based on the sweetness of your chocolate chips and zucchini.
- For a nuttier texture, add chopped walnuts or pecans along with the chocolate chips if desired.
- Ensure not to overmix the batter to keep the bread tender and moist.
- Check doneness starting at 50 minutes to prevent overbaking; oven temperatures may vary.
- Wrap leftover bread tightly in plastic wrap and consume within 3-4 days for best freshness when stored at room temperature.
