Description
This chocolate chip zucchini bread recipe is a sneaky way to use extra zucchini in baking. It’s a moist zucchini bread studded with chocolate chips, a healthier treat that still tastes indulgent.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed dry
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg.
- In a separate medium bowl, whisk the eggs, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the grated zucchini and chocolate chips until evenly distributed.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Squeeze out excess moisture from the grated zucchini to prevent a soggy bread.
- Store leftover zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- This bread freezes well. Wrap tightly in plastic wrap and then foil, and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg