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Extra Moist Chocolate Chip Zucchini Bread

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This is the ultimate chocolate chip zucchini bread—incredibly moist, tender, and packed with chocolate chips. It comes together in one bowl, no mixer required, and is the perfect way to use up garden zucchini.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml)
  • ¾ cup granulated sugar (150g)
  • ½ cup packed light brown sugar (100g)
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini)
  • 1 cup semi-sweet chocolate chips (175g)
  • 2 tablespoons turbinado sugar (for topping, optional)
  • Extra chocolate chips (for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
  2. Wash the zucchini and trim off the ends. Using a box grater, shred the zucchini on the large holes. You should have about 1 ½ cups of shredded zucchini. Do not peel it.
  3. Place the shredded zucchini in the center of a clean kitchen towel or a few layers of paper towels. Gather the edges and twist to form a bundle. Squeeze firmly over the sink to remove as much liquid as possible. Let the squeezed zucchini sit while you prepare the rest of the ingredients.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Set aside.
  5. In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth and well combined, about 30 seconds.
  6. Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold them together gently. Mix just until you no longer see streaks of flour.
  7. Add the squeezed zucchini and chocolate chips to the batter. Fold gently with the spatula until evenly distributed.
  8. Pour the batter into the prepared loaf pan. Use the spatula to spread it evenly. Sprinkle the turbinado sugar over the top, if using. Press a few extra chocolate chips into the surface.
  9. Place the pan in the preheated oven and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (after about 35 minutes), tent loosely with aluminum foil.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment paper overhang to lift it out of the pan. Transfer to the wire rack to cool completely before slicing.

Notes

Don’t skip squeezing the zucchini—excess moisture will make the bread dense and soggy. Room temperature eggs incorporate better. Measure flour correctly by fluffing, spooning, and leveling. Overmixing develops gluten and makes the bread tough. Let the bread cool completely before slicing to avoid a gummy texture.

Nutrition

Keywords: zucchini bread, chocolate chip zucchini bread, moist zucchini bread, easy zucchini bread, one bowl zucchini bread

Find it online: https://morselora.com/extra-moist-chocolate-chip-zucchini-bread-the-best-easy-recipe/