Moist Chocolate Chip Zucchini Bread
This recipe creates a delicious and moist chocolate chip zucchini bread, perfect for breakfast or a snack. The zucchini adds hidden vegetables and moisture.
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Whisk
- Spatula
Ingredients
Wet Ingredients
- 1/2 cup Vegetable oil
- 1 cup Granulated sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
Dry Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Salt
Other Ingredients
- 2 cups Grated zucchini Squeeze out excess moisture
- 1 cup Chocolate chips Semi-sweet or dark chocolate
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the oil, sugar, eggs, and vanilla extract.
- In a separate bowl, combine the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a vegan option, substitute the eggs with 2 flax eggs (1 tbsp flaxseed meal mixed with 3 tbsp water per egg). You can also add nuts, raisins, or other mix-ins to the batter.