Chocolate Chip Zucchini Bread (Printable)

A tender quick bread blending grated zucchini and chocolate chips for a moist, flavorful loaf.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

07 - 2 large eggs
08 - 1/2 cup vegetable oil
09 - 1/2 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 2 teaspoons pure vanilla extract

→ Add-Ins

12 - 1 1/2 cups grated zucchini, squeezed dry
13 - 3/4 cup semisweet chocolate chips

# How To Make:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
03 - In a large bowl, whisk eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
04 - Fold grated zucchini into the wet mixture until evenly incorporated.
05 - Add dry ingredients to the wet mixture and stir gently until just combined. Avoid overmixing.
06 - Fold semisweet chocolate chips evenly into the batter.
07 - Pour batter into prepared loaf pan and smooth the surface.
08 - Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs, avoiding melted chocolate.
09 - Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • It hides vegetables so well that even picky eaters ask for seconds without hesitation.
  • The chocolate chips melt into pockets of sweetness that balance the tender crumb perfectly.
  • You can mix the whole thing in under 15 minutes with just two bowls and a whisk.
  • It tastes even better the next day when the flavors have settled and the texture turns almost cake-like.
02 -
  • Squeeze the grated zucchini dry in a clean towel or your hands, or the bread will turn soggy and dense.
  • Do not overmix the batter once you add the flour, or the texture will go from tender to tough in seconds.
  • Check for doneness a few minutes early, since ovens vary and overbaking dries out the loaf.
03 -
  • Use a box grater on the large holes for the zucchini, and do not skip the squeezing step or you will end up with a wet, heavy loaf.
  • Let the bread cool completely before slicing to get clean edges and a tender crumb that holds together.
  • If you want a deeper chocolate flavor, toss the chips in a little flour before folding them in so they do not all sink to the bottom.

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