Name: Chocolate Chip Zucchini Bread
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups grated zucchini (about 1 medium-large or 2 small; no need to peel); 1 cup all-purpose flour; 1 cup whole wheat flour (substitute 2 cups AP for a lighter crumb); 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 cup granulated sugar (substitute: 1/3–1/2 cup for less sweetness); 1/2 cup packed brown sugar (or use all granulated if preferred); 1/2 cup vegetable oil (substitute: canola, melted coconut oil, or 1/3–1/2 cup applesauce to cut fat); 2 large eggs (room temperature; substitute two flax eggs for vegan: 2 tbsp ground flax + 6 tbsp warm water, chilled); 1 teaspoon vanilla extract; 1 cup chocolate chips (use dairy-free chips for vegan; or 3/4 cup + 1/4 cup chopped nuts)

Description

A moist and lightly spiced quick bread studded with melty chocolate chips, perfect for breakfast or snacks.

Ingredients

2 cups grated zucchini (about 1 medium-large or 2 small; no need to peel)
1 cup all-purpose flour
1 cup whole wheat flour (substitute 2 cups AP for a lighter crumb)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup granulated sugar (substitute: 1/3–1/2 cup for less sweetness)
1/2 cup packed brown sugar (or use all granulated if preferred)
1/2 cup vegetable oil (substitute: canola, melted coconut oil, or 1/3–1/2 cup applesauce to cut fat)
2 large eggs (room temperature; substitute two flax eggs for vegan: 2 tbsp ground flax + 6 tbsp warm water, chilled)
1 teaspoon vanilla extract
1 cup chocolate chips (use dairy-free chips for vegan; or 3/4 cup + 1/4 cup chopped nuts)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment if you like easier removal.
Grate the zucchini on the large holes of a box grater; gently press out very excess moisture with your hands or a light cloth.
In a large bowl, whisk together the sugars, oil, eggs, and vanilla until smooth.
In another bowl, whisk the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon.
Add the dry ingredients to the wet in two additions, folding with a spatula and mixing only until no streaks of flour remain.
Fold in the grated zucchini and chocolate chips just until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes until a toothpick inserted near the center comes out with a few moist crumbs but no raw batter.
Cool the bread in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use room-temperature eggs for even mixing and avoid squeezing zucchini completely dry to keep the loaf tender.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American