Description
A comforting and indulgent zucchini bread packed with chocolate chips, perfect for snacks or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tbsp ground cinnamon
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup vegetable oil (or melted butter)
- 2 tsp vanilla extract
- 2 cups grated zucchini, packed (about 2 medium)
- 1 cup chocolate chips (semi-sweet or dark)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- Grate the zucchini and press lightly to remove excess surface water; do not squeeze dry.
- In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- In a large mixing bowl, whisk together both sugars, eggs, oil, and vanilla until glossy. Fold in the grated zucchini.
- Add the dry ingredients to the wet mixture and stir gently until just combined. Fold in chocolate chips and nuts if using.
- Pour the batter into the prepared pan and smooth the top. Sprinkle extra chocolate chips and a pinch of sea salt on top.
- Bake for 50–65 minutes, or until a toothpick comes out with a few moist crumbs. Rotate the pan halfway through for even browning.
- Remove from the oven and let cool in the pan for 10–15 minutes before transferring to a rack to cool completely.
Notes
For a dairy-free option, use oil and dairy-free chocolate chips. Store slices in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: zucchini bread, chocolate bread, dessert, baking, quick bread
