Chocolate Chip Zucchini Bread (Printable version)

Tender zucchini mingled with chocolate chips creates a moist, flavorful bread ideal for breakfast or snack.

# What You'll Need:

01 - 2 cups all-purpose flour

02 - 1 teaspoon baking soda

03 - 1/2 teaspoon baking powder

04 - 1/2 teaspoon salt

05 - 1 teaspoon ground cinnamon

06 - 1/4 teaspoon ground nutmeg

07 - 2 large eggs

08 - 1/2 cup vegetable oil

09 - 1/2 cup granulated sugar

10 - 1/2 cup light brown sugar, packed

11 - 2 teaspoons vanilla extract

12 - 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)

13 - 3/4 cup semi-sweet chocolate chips

01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.

02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well blended.

03 - In a large bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and fully incorporated.

04 - Fold the grated zucchini into the wet mixture until evenly distributed throughout.

05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix to avoid tough bread.

06 - Gently fold in the chocolate chips until evenly distributed in the batter.

07 - Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula.

08 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

09 - Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

01 -

The moist tender crumb stays fresh for days making it perfect for busy weekday breakfasts
Chocolate chips mask any vegetal taste so even picky eaters devour it without hesitation

02 -

Squeezing excess water from grated zucchini prevents a soggy center and ensures proper baking time
Overmixing develops gluten making the bread tough instead of tender and delicate

03 -