Rustic Chocolate Chip Zucchini Bread: Garden Fresh Delight (Print Version)

Bake moist Chocolate Chip Zucchini Bread with fresh zucchini and warm spices. A simple recipe with a touch of nostalgia.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Wet Ingredients

01 - 2 large eggs
02 - 1/2 cup vegetable oil
03 - 1 cup packed light brown sugar
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 1 3/4 cups all-purpose flour
06 - 1 teaspoon baking soda
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon salt

→ Mix-Ins

09 - 1 1/2 cups grated zucchini (about 1 medium zucchini)
10 - 1 cup semi-sweet chocolate chips

→ Optional Extras

11 - 1/2 cup chopped walnuts or pecans
12 - Powdered sugar for dusting

# Instructions:

01 - First things first, preheat your oven to 350°F (175°C). Then, grab a 9x5 inch loaf pan. I always grease and flour mine, or line it with parchment paper leaving an overhang. It’s a small step, but it makes getting that beautiful loaf out so much easier. I’ve had loaves stick before, and honestly, it’s a tiny kitchen disaster I try to avoid!
02 - In a large mixing bowl, whisk together the eggs, vegetable oil, brown sugar, and vanilla extract until everything is well combined and looks smooth. I love watching the brown sugar dissolve, it’s like magic. Make sure there are no lumps of brown sugar hiding at the bottom; a good whisk here means a consistent texture later for your Chocolate Chip Zucchini Bread.
03 - In a separate medium bowl, whisk together your flour, baking soda, ground cinnamon, and salt. This step is important, honestly, to distribute the leavening agents evenly. I used to just dump everything in, and let's just say, some parts of the bread rose better than others. Lesson learned, a quick whisk here saves future grief!
04 - Pour the dry ingredients into the wet ingredients. Mix them gently with a spatula or wooden spoon until just combined. Overmixing is the enemy of tender bread, so stop as soon as you don't see any dry streaks of flour. This is where I remind myself to chill out and not go crazy with the mixing. Your Chocolate Chip Zucchini Bread wants to be light and airy!
05 - Now for the good stuff! Gently fold in the grated zucchini and chocolate chips. I like to use a big spatula for this, making sure the zucchini and chips are evenly distributed throughout the batter. It's so satisfying to see those green flecks and dark chocolate bits appear. This is where the magic really starts for our Chocolate Chip Zucchini Bread.
06 - Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Ovens vary, so start checking around 50 minutes. The top will be golden brown, and your kitchen will smell absolutely divine. Let it cool in the pan for 10 minutes before transferring to a wire rack. Patience, my friend, is a virtue here!

# Notes:

01 - Don't overmix the batter; it makes the bread tough.
02 - Resist the urge to squeeze the moisture out of the zucchini; it's essential for a moist loaf.
03 - If you're out of brown sugar, granulated sugar works, but brown sugar adds more moisture and depth.
04 - Serve slightly warm with a dollop of vanilla ice cream for a truly special dessert.

# Equipment Needed:

01 - 9x5 inch loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - wire rack

# Nutrition (Per Serving):

Calories: 280
Total Fat: 14g
Total Carbohydrate: 36g
Protein: 4g

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