Chocolate Chip Zucchini Bread (Printable Version)

Moist quick bread with grated zucchini, chocolate chips, and cinnamon — a flavorful, tender delight.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 1/2 cup granulated sugar
09 - 1/2 cup packed light brown sugar
10 - 2 teaspoons vanilla extract

→ Add-Ins

11 - 1 1/2 cups grated zucchini, squeezed dry
12 - 3/4 cup semi-sweet chocolate chips

# Step-by-Step Instructions:

01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl until evenly blended.
03 - In a large bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and thoroughly combined.
04 - Add the dry ingredients to the wet ingredients and stir gently just until incorporated to avoid overmixing.
05 - Fold in the grated zucchini and chocolate chips evenly without overworking the batter.
06 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
07 - Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean with a few melted chocolate streaks.
08 - Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

# Tips from hearthlykitchen:

01 -
  • It's the kind of bread that tastes like you spent hours on it, when really you just mixed a few bowls.
  • The zucchini keeps everything impossibly moist without making it taste healthy, and the chocolate chips make sure nobody asks questions.
  • One loaf disappears faster than you'd expect, and it freezes beautifully for those mornings when you need breakfast but haven't slept.
02 -
  • Squeezing the zucchini dry is not optional—fresh grated zucchini releases a shocking amount of water, and if you skip this step, you'll end up with wet, dense bread that never quite sets.
  • Don't overmix once the wet and dry ingredients meet; a few flour streaks are better than a tough crumb, and the ingredients will combine as you fold in the zucchini anyway.
03 -
  • Room-temperature ingredients mix together more smoothly and create a better crumb structure than cold eggs and oil straight from the fridge.
  • If your toothpick comes out with wet batter rather than just chocolate streaks, give it another five minutes and check again; it's better to bake a little longer than to slice into an underbaked center.

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