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Moist Zucchini Bread with Chocolate Chips Easy Recipe for Perfect Garden Treats

A tender, moist chocolate chip zucchini bread loaf with simple pantry ingredients and plenty of melty chocolate in every slice.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 258
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
Wet ingredients
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup neutral oil such as vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups zucchini grated and lightly packed
Chocolate
  • 3/4 cup semisweet chocolate chips
  • 2 tablespoons semisweet chocolate chips for topping

Equipment

  • 1 9x5-inch loaf pan lined with parchment paper
  • 1 box grater for shredding zucchini
  • 2 mixing bowls
  • 1 whisk
  • 1 spatula or wooden spoon
  • 1 wire rack for cooling

Method
 

  1. Preheat the oven to 350°F and line a 9x5-inch loaf pan with parchment paper.
  2. Grate the zucchini on the coarse side of a box grater. If it is very wet, gently blot with paper towels, but do not squeeze it dry.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and slightly glossy.
  5. Stir the grated zucchini into the wet mixture until combined.
  6. Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain.
  7. Fold in 3/4 cup of the chocolate chips.
  8. Pour the batter into the prepared loaf pan, smooth the top, and sprinkle the remaining 2 tablespoons chocolate chips over the surface.
  9. Bake for 50 to 55 minutes, until the top is golden brown and a tester inserted in the center comes out with a few moist crumbs but no wet batter.
  10. Cool the bread in the pan for 15 minutes, then lift it out and transfer to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter once the flour is added. Leave the zucchini peel on for color and texture. If the zucchini is extremely wet, blot lightly instead of squeezing dry. Cool completely before slicing for the neatest texture.