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Best Moist Chocolate Chip Zucchini Bread (Easy Recipe)

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This incredibly moist and tender zucchini bread is packed with chocolate chips and hidden veggies. It’s quick, easy, and perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt (fine sea salt or table salt)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract (pure)
  • 1 ½ cups grated zucchini (about 1 medium zucchini, do not peel or squeeze)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly spray exposed ends with non-stick spray.
  2. Wash zucchini and trim stem end. Do not peel. Using the large holes of a box grater, grate zucchini until you have 1 ½ cups loosely packed. Set aside in a small bowl. Do not squeeze out moisture.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  4. In a large bowl, whisk eggs and both sugars together until smooth and slightly thickened, about 1 minute. Add vegetable oil, melted butter, and vanilla extract. Whisk until fully combined and glossy.
  5. Pour dry ingredients into wet mixture. Use a rubber spatula to fold gently until just combined (a few lumps are fine). Do not overmix.
  6. Add grated zucchini (with all its liquid) and ¾ cup of chocolate chips to the batter. Fold gently until evenly distributed. Reserve remaining ¼ cup chocolate chips for topping.
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips over the top, pressing in lightly.
  8. Bake on center rack for 50 to 60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Let bread cool in pan on a wire rack for 15 minutes. Then, using parchment overhang, lift loaf out and transfer directly to cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Do not squeeze moisture from grated zucchini—it’s key for moistness. Use room temperature eggs to prevent butter from seizing. Let bread cool completely before slicing to avoid crumbling. Bread tastes even better on day two.

Nutrition

Keywords: zucchini bread, chocolate chip zucchini bread, moist zucchini bread, easy zucchini bread, quick bread, hidden veggie bread

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