Description
Warm and tender zucchini bread studded with melty chocolate chips, perfect for breakfast, snacks, or dessert.
Ingredients
- 2 cups grated zucchini (about 1 medium-large zucchini; medium grate; peel optional)
- 1 cup granulated sugar (can reduce to 3/4 cup for less sweetness)
- 1/2 cup brown sugar, packed (light or dark)
- 1/2 cup vegetable oil (or mild-flavored olive oil, melted coconut oil, or 1/2 cup melted butter)
- 2 large eggs, at room temperature (for vegan: use 2 flax eggs)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (about 250 g; spoon into the cup and level)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 cup chocolate chips (semisweet, milk, or dark)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Grate the zucchini and gently pat with a paper towel if extremely wet.
- In a large bowl, whisk together zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet, stirring gently until just combined.
- Fold in chocolate chips gently so they’re evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes, until golden and a toothpick inserted comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a rack to cool completely before slicing.
Notes
For gluten-free, use a 1:1 gluten-free baking flour blend. If zucchini is watery, squeeze out excess moisture.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American