Chocolate Chip Zucchini Bread (Printable)
Tender quick bread with zucchini, chocolate chips, and cinnamon warmth, ideal for breakfast or snack.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 1/2 cup granulated sugar
09 - 1/2 cup packed light brown sugar
10 - 2 teaspoons vanilla extract
→ Add-Ins
11 - 1 1/2 cups grated zucchini, squeezed dry
12 - 3/4 cup semi-sweet chocolate chips
# How To Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
03 - In a large bowl, beat eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and fully blended.
04 - Add the dry mixture to the wet ingredients and stir gently just until combined.
05 - Carefully fold grated zucchini and chocolate chips into the batter, avoiding overmixing to maintain tenderness.
06 - Pour batter into prepared pan and level the surface with a spatula.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few melted chocolate traces.
08 - Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The zucchini keeps the crumb impossibly tender and moist without ever tasting watery or greasy.
- Chocolate and cinnamon together feel like dessert, but you can justify eating it for breakfast.
- It's the kind of bread that tastes like you spent hours in the kitchen when you really didn't.
02 -
- Squeezing your zucchini dry is not optional—wet zucchini will make the bread soggy and heavy, no matter how much you love the idea of extra zucchini.
- Don't skip the cooling time in the pan; the bread is still setting, and turning it out too early will cause it to crack or collapse.
03 -
- Make this bread the day before you plan to serve it; the crumb sets fully overnight and becomes even more tender and cohesive.
- Wrap it well and it keeps for three days at room temperature, or freeze it whole or sliced for up to two months—thaw it on the counter for a soft, just-baked texture.