Chocolate Chip Zucchini Bread

5 from 20 votes

Delicious zucchini quick bread studded with chocolate chips.

Course Bread

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings loaf

Calories 288kcal

Preheat oven to 350°F
Combine flour, brown sugar, cinnamon, baking powder, soda and salt together in a large mixing bowl
2 cups flour, ½ cup brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda
In a separate bowl, combine eggs and oil
½ cup oil, 3 eggs
Add the egg mixture to the flour mixture. Mix just until all the egg mixture has been mixed in. The batter will still be very dry.
Add grated zucchini. Fold in and let the batter rest for 5 minutes. The zucchini will begin releasing moisture. After 5 minutes, fold the zucchini again. The batter should be very loose with plenty of moisture.
1½ cups grated zucchini
Fold in chocolate chips and place batter in a greased bread pan (8 ½ x 2 ¾)
1 cup chocolate chips
Bake in preheated 350°F oven for 55-60 minutes until the bread is fully baked through
Remove from oven and place on a baking rack. Let cool for 5 minutes, then remove from pan and continue cooling.
This bread is best eaten once it is fully cooled

- Scoop the freshly grated zucchini into a measuring cup, compacting slightly to ensure an accurate measurement
- The batter will be dry until you add the zucchini. Just fold the zucchini in and wait five minutes. The zucchini will begin releasing some of its liquid which will make the batter moist. Just fold gently again before adding the chocolate chips.

- Don't overmix the batter: When combining the wet and dry ingredients, mix them just until they are incorporated. Overmixing can result in a denser texture, so stir gently to maintain the tender crumb.

- Let the bread cool before slicing: Allow the bread to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing. This will help the bread set and prevent it from crumbling.