Chocolate Chip Zucchini Bread: Sweet Garden Slice (Print Version)

Bake moist Chocolate Chip Zucchini Bread! A comforting blend of garden zucchini and chocolate, perfect for breakfast or a sweet snack.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Wet Ingredients

01 - 1/2 cup (120ml) vegetable oil
02 - 1/2 cup (100g) granulated sugar
03 - 1/2 cup (100g) packed light brown sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 1/2 cups (180g) all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon salt

→ Flavor Boosters

12 - 1 1/2 cups (about 2 medium) shredded zucchini, squeezed dry
13 - 1 cup (170g) semi-sweet chocolate chips

→ Optional Extras

14 - 1/2 cup chopped walnuts or pecans (optional)
15 - 1 tablespoon turbinado sugar for topping (optional)

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C) and grease your loaf pan. Then, shred your zucchini. This is where I always get a little messy! Once shredded, and this is a big one, place it in a clean kitchen towel and squeeze out as much excess water as you possibly can. Honestly, I learned this the hard way after baking a loaf that was more like a zucchini sponge. You want it moist, not watery!
02 - In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until everything is well combined and looks smooth. I love the way the sugars dissolve a bit, creating this glossy, amber mixture. It's the start of something delicious, you can just feel it!
03 - In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt. Make sure there are no lumps; you want an even distribution of all those flavor boosters. I sometimes give it a good sniff at this stage – all those warm spices are just heavenly!
04 - Pour the wet ingredients into the dry ingredients. Now, this is crucial: mix until just combined. Overmixing is the enemy of tender bread! I made this mistake so many times, ending up with tough bread. A few streaks of flour are totally fine; it'll all come together in the oven, promise.
05 - Now for the good stuff! Gently fold in your squeezed shredded zucchini and those lovely chocolate chips. I often find myself adding a few extra chocolate chips at this stage, just because! It's all about personal preference and making it feel right for you.
06 - Pour the batter into your prepared loaf pan and smooth the top. Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be a beautiful golden brown, and your kitchen will smell absolutely incredible. Let it cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. This patience is hard, but worth it!

# Notes:

01 - Don't overmix the batter; it makes the bread tough.
02 - This bread freezes beautifully for a quick breakfast later.
03 - Swap chocolate chips for nuts or dried fruit if you're feeling wild.
04 - A sprinkle of flaky sea salt on top before baking adds a little something special.

# Equipment Needed:

01 - Loaf pan
02 - large mixing bowls
03 - whisk
04 - grater
05 - clean kitchen towel

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