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Chocolate Chip Zucchini Bread

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Moist, tender quick bread packed with shredded zucchini and studded with melty chocolate chips—an easy way to sneak extra veggies into a sweet treat.

Ingredients

Scale
  • 2 cups (260 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) light brown sugar, packed
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp fine sea salt
  • 1 ½ tsp ground cinnamon
  • 2 large eggs, room temperature
  • ½ cup (120 ml) neutral oil (canola or vegetable)
  • ¼ cup (60 g) unsalted butter, melted and cooled
  • 2 tsp pure vanilla extract
  • 2 cups (250 g) shredded zucchini, gently squeezed dry
  • 1 cup (175 g) semi-sweet chocolate chips, plus extra for topping

Instructions

  1. Preheat oven to 350 °F (175 °C). Grease a 9 × 5-inch loaf pan and line the bottom with parchment.
  2. In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until combined.
  3. In a separate bowl, whisk eggs, oil, melted butter, and vanilla until smooth.
  4. Pour wet ingredients into dry; stir just until a few flour streaks remain.
  5. Fold in shredded zucchini, then chocolate chips, mixing gently until evenly distributed—do not over-mix.
  6. Scrape batter into prepared pan; smooth top. Sprinkle a small handful of extra chips over the surface.
  7. Bake 50–60 minutes, or until a skewer inserted in the center comes out with only a few moist crumbs.
  8. Cool in pan 10 minutes, then transfer loaf to a wire rack to cool completely before slicing.

Notes

  • You don’t need to peel the zucchini; the green flecks add color.
  • If zucchini is very watery, wrap shreds in a clean towel and squeeze gently to remove excess moisture.
  • Swap half the flour for whole-wheat pastry flour for extra fiber.
  • Bread freezes well—wrap slices individually and freeze up to 2 months.

Nutrition

Keywords: zucchini bread, chocolate chip, quick bread, summer baking

Find it online: https://yumrecipesnow.com/chocolate-chip-zucchini-bread/