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Best Zucchini Bread Recipe: Easy Chocolate Chip Loaf

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This incredibly moist and tender chocolate chip zucchini bread is the perfect way to use up summer squash. The secret is not squeezing the moisture from the zucchini, resulting in a melt-in-your-mouth crumb that everyone will love.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, at room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 200g) grated zucchini (do not squeeze)
  • ¾ cup (130g) semi-sweet chocolate chips, plus 1 tablespoon for topping

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides.
  2. Wash zucchini, trim stem end, and grate using large holes of a box grater. Measure 1 ½ cups loosely packed. Do not peel or squeeze.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  4. In a medium bowl, whisk eggs, granulated sugar, and brown sugar until thick and pale, about 1 minute. Stream in oil and vanilla while whisking.
  5. Pour wet mixture into dry ingredients. Fold gently with a rubber spatula until just a few streaks of flour remain. Do not overmix.
  6. Add grated zucchini (with all its liquid) and ¾ cup chocolate chips. Fold until just incorporated. Batter will be thick and shaggy.
  7. Pour batter into prepared pan and spread evenly. Sprinkle reserved 1 tablespoon chocolate chips on top.
  8. Bake on center rack for 50 to 60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If browning too quickly at 40 minutes, tent loosely with foil.
  9. Cool in pan on a wire rack for 15 minutes. Use parchment sling to lift loaf out and transfer to rack to cool completely before slicing.

Notes

Do not squeeze the moisture from the zucchini—it’s the key to a tender loaf. Room temperature eggs incorporate more air. Let the loaf cool completely before slicing to avoid a gummy texture. For a gluten-free version, use a 1:1 gluten-free baking blend with xanthan gum.

Nutrition

Keywords: zucchini bread, chocolate chip zucchini bread, easy zucchini bread, summer baking, quick bread, moist zucchini bread

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