Description
Deliciously moist and flavorful Chocolate Chip Zucchini Bread combines tender shredded zucchini with warm spices and melty chocolate chips for a perfect sweet treat or breakfast snack.
Ingredients
Units
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
Wet Ingredients
- 3/4 cup packed brown sugar
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 cups shredded zucchini
- 1 1/2 teaspoons pure vanilla extract
Add-ins and Toppings
- 1 1/4 cups chocolate chips, divided
- 1 tablespoon turbinado sugar, for sprinkling on bread
Instructions
- Preheat and prepare pan: Preheat the oven to 350 degrees Fahrenheit. Grease a 9×5-inch loaf pan using nonstick cooking spray and set it aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and kosher salt. Set this mixture aside.
- Combine wet ingredients: In a large bowl, stir together the packed brown sugar, eggs, and melted butter until the mixture is smooth and well combined. Add the shredded zucchini and vanilla extract, mixing until fully incorporated.
- Add dry ingredients to wet: Add the dry ingredient mixture to the wet ingredients and mix until just combined, taking care not to overmix the batter.
- Fold in chocolate chips: Gently fold in 1 cup of the chocolate chips to the batter, ensuring an even distribution.
- Fill pan and add toppings: Pour the batter into the prepared loaf pan. Sprinkle the top of the batter with turbinado sugar, then evenly scatter the remaining 1/4 cup of chocolate chips over the top.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
- Cool the bread: Remove the bread from the oven and allow it to rest in the pan for 10 minutes. Run a bread knife around the edges to loosen it, then carefully remove the bread from the pan. Transfer to a cooling rack and let it cool completely before slicing.
Notes
- Use zucchini that is well shredded and lightly squeezed to remove excess moisture to prevent the bread from becoming soggy.
- Do not overmix the batter to ensure a tender crumb and avoid dense bread.
- Room temperature eggs and slightly cooled melted butter help create a smoother batter.
- Turbinado sugar on top adds a slight crunch and sparkle to the finished loaf.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
