Description
Moist, sweet, and loaded with chocolate chips, this chocolate chip zucchini bread is the perfect way to use up summer zucchini.
Ingredients
1 1/2 cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup semisweet chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
3. Stir in the grated zucchini.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
6. Fold in the chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
9. Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, use freshly grated zucchini and squeeze out as much moisture as possible before adding to the batter.
You can use mini chocolate chips or dark chocolate chunks for a twist.
Wrap leftover slices tightly and store at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg