Description
This incredibly moist zucchini bread is studded with melty chocolate chips and delivers pure comfort with every bite. A tender, sweet loaf perfect for any occasion.
Ingredients
2 cups shredded zucchini
1 ½ cups all-purpose flour
¾ cup granulated sugar
¼ cup brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
In a large bowl, combine zucchini, flour, sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk together eggs, oil, and vanilla extract.
Pour wet ingredients into the dry ingredients and mix until just combined.
Fold in chocolate chips.
Pour batter into the prepared pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve.
Notes
Squeezing the zucchini thoroughly to remove excess moisture is key to a moist but not soggy bread.
Substitute whole wheat flour for a healthier, nuttier flavor.
Bread can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.
Can also use chopped walnuts or pecans for added crunch.
- Prep Time: 20
- Cook Time: 60
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American