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Chocolate Chip Zucchini Bread

Moist Chocolate Chip Zucchini Bread You'll Love to Bake

This Moist Chocolate Chip Zucchini Bread combines tender zucchini and rich chocolate flavors for an irresistible treat.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Provides essential structure; ensure accurate measurement for the best texture.
  • 1 teaspoon baking soda Vital for getting that perfect rise.
  • 0.5 teaspoon salt Enhances flavor and balances the sweetness.
  • 1 teaspoon ground cinnamon Adds warm aroma; essential for the classic flavor.
  • 0.25 teaspoon ground nutmeg Offers depth of flavor; adjust to personal taste.
  • 0.5 cups unsalted butter Richness and moisture; soften for optimal creaming.
  • 0.75 cups granulated sugar Sweetness and moisture make this a must.
  • 0.75 cups brown sugar Adds deeper flavor and tenderness; pack it down.
  • 2 large eggs Essential for binding and moisture; room temperature helps blending.
  • 2 teaspoons vanilla extract Infuses classic flavor; pure vanilla brings out richness.
  • 1.5 cups grated zucchini Key ingredient for moisture; drain well.
  • 1 cups chocolate chips Bursts of sweetness; mix semi-sweet and milk chocolate for richness.

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter or non-stick spray.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Fold in the grated zucchini and chocolate chips until evenly mixed.
  7. Pour the batter into the prepared loaf pan and smooth the top. Tap gently to eliminate air bubbles.
  8. Bake for 50-60 minutes, checking for doneness with a toothpick.
  9. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 2mgCalcium: 3mgIron: 5mg

Notes

For best results, drain zucchini well and use room temperature ingredients. Store wrapped at room temperature for up to 3 days or freeze for up to 3 months.

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