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Homemade Chocolate Chip Zucchini Bread photo

Chocolate Chip Zucchini Bread

This Chocolate Chip Zucchini Bread is moist, chocolatey, and perfect for breakfast, snacks, or dessert. A delightful fusion of flavors with a hint of warm spices!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 servings

Equipment

  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Loaf Pan
  • Grater
  • Measuring cups and spoons

Ingredients
  

  • 2 cups grated zucchini around 2 medium-sized zucchini
  • 2 large eggs
  • 1/2 cup white sugar
  • 1/2 cup brown sugar lightly packed
  • 3/4 cup vegetable oil or avocado, olive, or any cooking oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup semi-sweet chocolate chips plus extra for the top
  • 1/2 cup chopped walnuts plus extra for the top

Instructions
 

  • Preheat your oven to 350°F (175°C). This allows the bread to bake evenly and rise beautifully.
  • Grate the zucchini using a box grater or food processor. Once grated, place it in a clean kitchen towel and squeeze out excess moisture to prevent sogginess.
  • In a large mixing bowl, whisk together the eggs, white sugar, brown sugar, oil, and vanilla extract until well combined and slightly frothy.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
  • Gently fold in the grated zucchini, chocolate chips, and chopped walnuts using a rubber spatula. Reserve some chocolate chips and walnuts for topping if desired.
  • Pour the batter into a greased 9x5-inch loaf pan, smoothing the top. Sprinkle the reserved chocolate chips and walnuts on top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before slicing.

Notes

  • Make sure to squeeze out excess moisture from the zucchini to avoid a soggy bread texture.
  • Try substituting whole wheat flour for a healthier twist, but expect a slightly different texture.
  • This recipe is easily doubled; use two loaf pans and adjust baking time accordingly.
Keyword Baking, Bread, Chocolate, Easy, Quick, Zucchini