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Homemade Chocolate Chip Zucchini Bread Recipe photo

Chocolate Chip Zucchini Bread Recipe

Moist quick bread made with shredded zucchini and chocolate chips — an easy loaf that bakes in one pan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 cup 119 ml vegetable oil
  • 3/4 cup 150 g packed brown sugar
  • 1/4 cup 50 g granulated sugar
  • 2 large eggs
  • 1 teaspoonvanilla extract
  • 2 teaspoonscinnamon
  • 1/2 teaspoonbaking soda
  • 1/2 teaspoonbaking powder
  • 1/2 teaspoonsalt
  • 1 1/2 cups 186 g all-purpose flour
  • 1 1/2 cups approximately 152 g shredded zucchini
  • 1 cup 170 g chocolate chipsplus more for the top

Equipment

  • Oven
  • Mixing Bowl
  • Whisk
  • Spatula
  • loaf pan (8x4-inch or 9x5-inch)
  • Wire Rack

Method
 

Instructions
  1. Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
  2. In a large bowl, combine ½ cup vegetable oil, ¾ cup packed brown sugar, ¼ cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract. Stir or whisk until smooth and homogenous.
  3. Add 2 teaspoons cinnamon, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt to the wet mixture. Stir until evenly combined.
  4. Stir in 1 ½ cups all-purpose flour until the mixture becomes thick and the flour is incorporated. Do not overmix.
  5. Add 1 ½ cups shredded zucchini and stir until combined; the batter will loosen and become more pourable after the zucchini is incorporated.
  6. Fold in 1 cup chocolate chips until evenly distributed.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle additional chocolate chips on top as desired.
  8. Bake at 350°F: 50–60 minutes for a 9×5-inch pan, or 55–65 minutes for an 8×4-inch pan, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Remove the loaf from the oven and let it cool in the pan until it is set enough to handle, then transfer the loaf to a wire rack to cool completely before slicing.
  10. Store the cooled loaf covered for up to 2 days or freeze for up to 3 months.

Notes

Be sure to shred your own zucchini using the large holes of a box grater. Do not drain or squeeze liquid out of the zucchini – you need the moisture to keep the bread moist.
Sugar: I like the mix of brown and granulated but you can omit the brown sugar and use 1 cup granulated if you prefer.
The 8×4-inch loaf will bake more domed, while the 9×5-inch pan will be flatter.
Feel free to add in ½ cup chopped nuts with the chocolate chips after stirring in zucchini.