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Moist Zucchini Bread with Chocolate Chips Easy Recipe for Perfect Garden Treats

A moist, tender chocolate chip zucchini bread loaf with cinnamon, fresh zucchini, and plenty of semisweet chocolate chips.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 274
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
Wet ingredients
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups zucchini grated and lightly packed
Chocolate
  • 3/4 cup semisweet chocolate chips
  • 2 tablespoons semisweet chocolate chips for topping

Equipment

  • 1 9x5-inch loaf pan lined with parchment paper
  • 1 box grater for shredding zucchini
  • 1 medium mixing bowl for dry ingredients
  • 1 large mixing bowl for wet ingredients
  • 1 whisk
  • 1 spatula for folding batter
  • 1 wire rack for cooling

Method
 

Prepare the pan and ingredients
  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving overhang on the sides.
  2. Grate the zucchini on the large holes of a box grater. If the zucchini is extremely wet, lightly squeeze out a little moisture, but do not dry it out completely.
Mix the batter
  1. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  2. In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla until smooth and glossy.
  3. Stir the grated zucchini into the wet mixture.
  4. Add the dry ingredients to the wet ingredients and fold gently just until no dry streaks remain.
  5. Fold in the semisweet chocolate chips, reserving the topping chocolate chips for the surface.
Bake and cool
  1. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle the remaining chocolate chips over the batter.
  2. Bake for 50 to 55 minutes, until the loaf is golden brown and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  3. Cool the loaf in the pan for 15 minutes, then lift it out using the parchment paper and let it cool completely on a wire rack before slicing.

Notes

Do not overmix the batter. Leave most of the zucchini moisture in place for the best texture. Add 1/2 cup chopped walnuts or pecans if desired. Store fully cooled bread tightly wrapped.