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Easy Moist Chocolate Chip Zucchini Bread

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A moist and tender zucchini bread studded with semi-sweet chocolate chips, perfect for beginners and a great way to sneak in veggies while indulging in a comforting treat.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ cup (150 g) granulated sugar
  • ⅓ cup (80 ml) vegetable oil (can substitute melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini), packed but not squeezed dry
  • ¾ cup (130 g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan and lightly dust it with flour or line it with parchment paper.
  2. Shred about 1 ½ cups zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture, leaving some moisture to keep bread tender.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. In a separate bowl, whisk the sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly thickened, about 1-2 minutes.
  5. Stir the shredded zucchini into the wet ingredients, then gently fold in the chocolate chips.
  6. Pour the wet mixture into the dry ingredients and fold with a rubber spatula until just combined. The batter will be thick and slightly lumpy.
  7. Spread the batter evenly into the prepared loaf pan. Optionally, sprinkle a few extra chocolate chips on top.
  8. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick in the center. It should come out with a few moist crumbs but no wet batter. Tent with foil if browning too fast.
  9. Let the bread cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not overmix the batter to avoid tough bread. Squeeze zucchini gently to remove excess moisture but keep some for tenderness. Use fresh baking soda and baking powder for best rise. Tent with foil if crust browns too quickly. Let bread cool before slicing to avoid crumbling. Frozen zucchini can be used if thawed and drained well.

Nutrition

Keywords: zucchini bread, chocolate chip, easy bread recipe, moist zucchini bread, beginner baking, quick bread, snack, breakfast

Find it online: https://cooksybite.com/easy-moist-chocolate-chip-zucchini-bread-recipe-perfect-for-beginners/