Moist, flavorful and delicious Chocolate Chip Zucchini Bread! The bread of the summer thanks to the seasonal vegetable, the zucchini!
Zucchini season is in full swing and most gardens and farmers markets are flourishing with homegrown zucchini! One of my favorite ways to cook it up is to make this delicious Chocolate Chip Zucchini Bread! The shredded zucchini keeps the bread moist, with a delicious blend of spices! Don’t knock it until you try it! Make it with me!
What is Chocolate Chip Zucchini Bread?
Zucchini Bread is similar to carrot cake or banana bread, meaning it uses the vegetable/fruit to add texture and moisture.
We then marry the zucchini with a blend of spices such as cinnamon and nutmeg to create a delicious aroma of flavor!
I love the addition of the chocolate chips in this recipe. If it’s not your thing, totally okay to leave them out!
How to Prep Zucchini
For this recipe, fresh is best! I like to take a fresh zucchini and use a cheese grater to shred it!
Skin on or off? That’s up to you! When I slice the end off of the zucchini to shred it, if the skin looks rather thick, I’ll peel a little bit of it off.
If its thin, and most are, I just go ahead and shred! I do all the work myself by hand, but trust me it’s worth it!
Once the zucchini is shredded, place a paper towel over the pile of zucchini and give it a squeeze. We want to remove some, but not all of the juices so it’s not too wet for our batter.
Once you’ve followed these prep steps, we are ready to bake!
Can I make this into chocolate chip zucchini muffins?
Absolutely you can! This recipe bakes up great in a muffin tin!
Be sure to grease or line the muffin tins first and fill them half full.
Bake for 20-25 minutes, or until the tops are golden brown and set.
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Chocolate Chip Zucchini Bread
Moist, flavorful and delicious Chocolate Chip Zucchini Bread! The bread of the summer thanks to the seasonal vegetable, the zucchini!
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup chocolate chips (or you can do chopped nuts or raisins)
- 1/2 cup vegetable oil
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup shredded zucchini (about 1 medium)
Instructions
- Preheat the oven to 350°F. Grease a 9×5 inch loaf pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together in a large bowl until thoroughly combined. Set aside.
- In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined.
- Pour the wet ingredients into the dry ingredients. Gently whisk until combined; do not overmix. Batter will be semi-thick.
- Spread the batter into prepared loaf pan. Bake for 45 – 55 minutes. Baking times vary. The bread is done when a toothpick inserted in the center comes out mostly clean with zero raw batter.
- Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.
- Cover and store leftover bread at room temperature for up to 3-4 days.
