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chocolate chip zucchini bread

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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Bread, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

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

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the oil, sugar, eggs, and vanilla extract.
  3. In a separate bowl, combine the flour, baking soda, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the grated zucchini and chocolate chips.
  6. 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.
  7. 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.