Description
This Chocolate Chip Zucchini Bread is a deliciously moist quick bread that hides shredded zucchini in a sweet, chocolate-studded batter. Perfect for breakfast, snacks, or dessert — and a clever way to sneak in some veggies.
Ingredients
Dry Ingredients
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1 ¾ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder (optional)
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½ teaspoon salt
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1 teaspoon ground cinnamon (optional pinch of nutmeg)
Wet Ingredients
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2 large eggs
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½ cup neutral oil (vegetable or similar)
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¾ cup granulated sugar (optional: mix with ¼ cup brown sugar)
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1 teaspoon vanilla extract
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1 ½ cups shredded zucchini (unpeeled, lightly drained)
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½ cup sour cream or yogurt (optional, for added moisture)
Add-ins
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¾ cup chocolate chips (semi-sweet or choice)
Instructions
Preheat oven to 175–180 °C (350 °F). Grease a 9×5‑inch loaf pan.
Shred the zucchini using a box grater. Some moisture is fine — it helps keep the bread soft.
In a bowl, whisk together flour, baking soda (and optional baking powder), salt, cinnamon, and nutmeg.
In another bowl, beat eggs, sugars, oil, vanilla, and shredded zucchini until combined.
Gently fold the dry ingredients into the wet ingredients. Avoid overmixing to keep the bread tender.
Fold in the chocolate chips evenly.
Pour batter into prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, slice and serve. Enjoy plain or with butter.
Notes
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Don’t squeeze out all the zucchini moisture — a bit helps keep the bread soft.
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Avoid overmixing when combining wet and dry ingredients — overworking makes it dense.
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Use a light-colored pan to prevent excessive browning.
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If the top browns too fast but the center is underdone, tent with foil for the last few minutes.
Nutrition
- Calories: 180kcal
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g