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Chocolate Chip Zucchini Bread

Slices of homemade chocolate chip zucchini bread on a white plate, showcasing the moist texture and chocolate chips.
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A moist, one-bowl quick bread packed with chocolate chips, perfect for using up summer zucchini. This kid-friendly recipe is easy to make and can be frozen or turned into muffins.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. Add the granulated sugar to the dry ingredients and whisk to combine.
  4. In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  6. Fold in the grated zucchini and chocolate chips.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For muffins, bake at 375°F (190°C) for 18-22 minutes.
  • You can freeze cooled zucchini bread tightly wrapped in plastic wrap and then foil for up to 3 months.
  • Ensure your zucchini is well-drained after grating to prevent a soggy loaf.

Nutrition

Find it online: https://cutcooktaste.com/chocolate-chip-zucchini-bread/