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Chocolate Chip Zucchini Bread

A moist and delicious bread combining chocolate and zucchini, perfect for breakfast, dessert, or a snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups grated zucchini (about 1 medium-sized zucchini) Ensure finely grated for even moisture distribution.
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil (or melted coconut oil for a healthier spin)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour Can be substituted with whole wheat flour for a healthier option.
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup semi-sweet chocolate chips (plus extra for topping) Can swap for dark chocolate for a different flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Squeeze out excess moisture with a clean kitchen towel if necessary.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla until well combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
  6. Gently fold in the grated zucchini and chocolate chips, ensuring they are evenly distributed.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional chocolate chips on top if desired.
  2. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store leftover bread in an airtight container at room temperature for 3-4 days. For longer storage, wrap tightly in plastic and freeze for up to 3 months.