Description
Whipping up chocolate chip zucchini bread means sneaking veggies into a delightful treat that will make your family smile. Moist, sweet, and packed with garden-fresh zucchini, this bread disappears faster than you can slice it.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 3 cups grated fresh zucchini
- 1 ½ cups mini semisweet chocolate chips
Supporting Ingredients:
- 1 ½ cups granulated sugar
- 2 large eggs
- ¾ cup melted butter
- 2 teaspoons vanilla extract
Spices and Leavening:
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Generously coat a 9×5-inch loaf pan with butter and dust with flour to prevent sticking.
- Grate 3 cups of fresh zucchini using a box grater. Press out excess moisture with paper towels to keep the bread from becoming soggy.
- Whisk 1 ½ cups granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, and ¾ cup melted butter in a large mixing bowl until smooth and incorporated.
- Add the prepared zucchini to the wet mixture. Stir until completely combined and evenly distributed.
- In a separate bowl, sift 3 cups all-purpose flour, 2 teaspoons baking soda, and 1 teaspoon ground cinnamon together to remove any lumps.
- Gradually add the dry ingredients to the zucchini mixture. Fold gently with a spatula until just combined, avoiding overmixing.
- Sprinkle 1 ½ cups mini semisweet chocolate chips into the batter. Fold them in delicately to ensure even distribution.
- Transfer the batter to the prepared loaf pan. Smooth the top with a spatula to create an even surface.
- Bake at 350°F for 50-60 minutes. Check doneness by inserting a toothpick into the center – it should come out clean with just a few crumbs.
- Remove from the oven and let the bread rest in the pan for 10 minutes. This helps the bread set and prevents breaking when removing.
- Carefully transfer the bread to a wire cooling rack. Allow it to cool completely before slicing to maintain its structure.
Notes
- Squeeze excess moisture from grated zucchini using a clean kitchen towel to prevent soggy bread.
- For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend.
- Walnuts or pecans add great crunch and complement the chocolate chips beautifully.
- Store wrapped tightly at room temperature for 3-4 days, or freeze slices for up to 2 months for a quick breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 50 minutes - 1 hour
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 326 kcal
- Sugar: 25 g
- Sodium: 251 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 48 mg