Moist Summer Zucchini Chocolate Chip Bread
A moist and tender zucchini chocolate chip bread that balances sweetness with fresh summer zucchini, perfect for a comforting homemade treat.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 10-20 minutes
- Yield: 1 loaf (about 10-12 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg (optional)
- ½ cup (100 g) granulated sugar
- ½ cup packed (110 g) brown sugar
- ½ cup (120 ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups packed shredded zucchini (about 2 medium zucchinis), squeezed dry
- 1 cup (175 g) mini chocolate chips
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper with overhang for easy lifting.
- Shred zucchini using a box grater or food processor. Place shredded zucchini in a clean towel or cheesecloth and squeeze out excess moisture. Set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
- In a separate bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy.
- Fold shredded zucchini into the wet mixture gently until combined.
- Pour wet ingredients into dry ingredients and fold together carefully until no flour streaks remain. Do not overmix.
- Fold in chocolate chips and optional nuts.
- Spread batter evenly into prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, starting to check at 50 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
- Cool bread in pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack to cool completely.
Notes
Drain zucchini thoroughly to avoid soggy bread. Do not overmix batter to keep bread tender. Tent with foil if top browns too quickly. Let bread cool completely before slicing to prevent crumbling. Use room temperature eggs for better mixing.
Nutrition
- Serving Size: 1 slice (about 1/12t
- Calories: 225
- Sugar: 18
- Sodium: 210
- Fat: 10
- Saturated Fat: 1
- Carbohydrates: 33
- Fiber: 2
- Protein: 3
Keywords: zucchini bread, chocolate chip bread, summer baking, moist bread, homemade treat, easy bread recipe, garden zucchini