Best Moist Zucchini Bread with Chocolate Chips
This moist zucchini bread combines the sweetness of chocolate chips with the subtle flavor of zucchini, creating a delightful treat perfect for breakfast or snacks.
Ingredients
Wet Ingredients
- 2 large large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated zucchini about 1 medium zucchini
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, and salt until well combined.
- In another bowl, beat the eggs, then mix in the vegetable oil and vanilla extract. Stir in the grated zucchini.
- Pour the wet ingredients into the dry ingredient bowl and stir until just combined. Do not overmix.
- Gently fold in the chocolate chips.
Baking
- Pour the batter into a greased 9x5-inch loaf pan.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
- Allow it to cool completely before slicing.
Notes
Use fresh zucchini for best results. Customize the recipe by adding nuts or swapping chocolate chips for other varieties.