Chocolate Chip Zucchini Bread
A deliciously moist bread that combines the goodness of zucchini with rich chocolate chips, perfect for breakfast, snacks, or dessert.
Equipment
- Box grater or food processor
- mixing bowls
- Loaf pan (9x5 inch)
- whisk
- Spatula
- wire rack
Ingredients
- 2 cups Grated zucchini About 2 medium zucchinis, excess moisture squeezed out.
- 1.5 cups All-purpose flour Provides structure to the bread.
- 1 teaspoon Baking soda Helps the bread rise.
- 1 teaspoon Baking powder Additional leavening agent.
- 0.5 teaspoon Salt Enhances flavor.
- 1 teaspoon Ground cinnamon Adds warmth and flavor.
- 0.5 cup Granulated sugar Adds sweetness.
- 0.5 cup Brown sugar Packed, for moisture and flavor.
- 0.5 cup Vegetable oil Adds moisture.
- 2 large Eggs Provides structure and moisture.
- 1 teaspoon Vanilla extract Enhances flavor.
- 1 cup Chocolate chips For pockets of chocolatey goodness.
Instructions
- Preheat your oven to 350°F (175°C).
- Wash and grate the zucchinis, then squeeze out excess moisture using a clean kitchen towel.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in the grated zucchini and chocolate chips until evenly distributed.
- Pour the batter into a greased 9x5 inch loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
This bread is perfect for breakfast, snacks, or dessert. It freezes well, so you can enjoy it later!