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Chocolate Chip Zucchini Bread You’ll Crave Forever

Chocolate Chip Zucchini Bread You’ll Crave Forever

Liora
Have you ever wondered how to turn a simple loaf of zucchini bread into something utterly irresistible? This Chocolate Chip Zucchini Bread is the perfect blend of moist
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine American
Calories 230 kcal

Ingredients
  

  • Dry Ingredients:
  • 1 ¾ cups all-purpose flour – The base for a tender fluffy texture. For a healthier twist, you can use whole wheat flour or a gluten-free blend.
  • 1 teaspoon baking soda – Helps the bread rise perfectly.
  • ½ teaspoon baking powder – Adds extra lift for a light and airy crumb.
  • ½ teaspoon salt – Balances the sweetness and enhances the flavors.
  • 1 teaspoon ground cinnamon – Optional but it adds a warm, cozy depth.
  • Wet Ingredients:
  • 1 large egg – Provides structure and richness. Substitute with a flax egg for a vegan option.
  • ½ cup vegetable oil – Keeps the bread moist. Melted coconut oil or unsweetened applesauce work as great alternatives.
  • ¾ cup granulated sugar – Adjust to your preferred sweetness level. Brown sugar can add a deeper flavor.
  • 1 teaspoon vanilla extract – For that subtle sweet aroma.
  • 1 cup grated zucchini – No need to peel; the skin softens beautifully and adds color.
  • Mix-Ins:
  • ¾ cup semi-sweet chocolate chips – The star ingredient! Dark chocolate or milk chocolate chips work well too.
  • Optional add-ins: Chopped walnuts pecans, or shredded coconut for extra texture and flavor.

Instructions
 

  • Step 1: Preheat Your Oven
  • Set your oven to 350°F (175°C).
  • Grease a 9x5-inch loaf pan or line it with parchment paper to prevent sticking.
  • Step 2: Prepare the Zucchini
  • Wash the zucchini thoroughly and trim off the ends.
  • Grate it using a medium-sized grater.
  • Lightly pat the grated zucchini with a paper towel to remove excess moisture, but don’t squeeze it dry—you want some moisture for the bread.
  • Step 3: Mix the Dry Ingredients
  • In a large mixing bowl, whisk together:
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • Step 4: Combine the Wet Ingredients
  • In a separate bowl, beat together:
  • 1 large egg
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • Stir in the grated zucchini until well combined.
  • Step 5: Bring It All Together
  • Gradually add the dry ingredients to the wet mixture.
  • Use a spatula to gently fold the batter until just combined—avoid overmixing to keep the bread tender.
  • Fold in ¾ cup semi-sweet chocolate chips and any optional add-ins like nuts or shredded coconut.
  • Step 6: Bake the Bread
  • Pour the batter into the prepared loaf pan, spreading it evenly.
  • Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • Step 7: Cool and Serve
  • Let the bread cool in the pan for 10 minutes, then transfer it to a cooling rack.
  • Allow it to cool completely before slicing for the best texture.
  • Pro Tip:
  • If you’re unsure whether your bread is fully baked, gently press the top—it should spring back.

Notes

230 kcal per serving 
Keyword Chocolate Chip Zucchini Bread, Zucchini Bread