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Easy One Bowl Zucchini Chocolate Chip Bread

zucchini chocolate chip bread - featured image
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A simple, one-bowl zucchini bread loaded with chocolate chips. Moist, tender, and packed with hidden veggies, this quick bread is perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅔ cup granulated sugar
  • ⅓ cup light brown sugar, packed
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini, gently packed
  • ¾ cup semi-sweet chocolate chips
  • 2 tablespoons extra chocolate chips for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed sides with cooking spray or butter.
  2. Shred the zucchini using the large holes of a box grater until you have about 1 ½ cups gently packed. Place shreds in a clean kitchen towel or paper towels and gently press to remove excess moisture. Set aside.
  3. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly distributed.
  4. Add granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the same bowl. Stir with a rubber spatula until just combined. Batter will be thick and slightly lumpy.
  5. Fold in the shredded zucchini gently until no green streaks remain, about 10 to 12 strokes.
  6. Reserve 2 tablespoons of chocolate chips for topping. Fold remaining chocolate chips into the batter with a few gentle strokes.
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top, pressing them gently into the batter.
  8. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with aluminum foil around 40 minutes.
  9. Cool in pan for 10 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely before slicing.

Notes

Don’t overmix the batter to avoid tough bread. Let zucchini sit after shredding for better texture. Use room temperature ingredients for best results. Cool completely before slicing to prevent crumbling. Day-old bread tastes even better. Toast leftovers for a treat.

Nutrition

Keywords: zucchini bread, chocolate chip, one bowl, quick bread, easy, moist, vegetable bread

Find it online: https://bakebeam.com/easy-one-bowl-zucchini-chocolate-chip-bread-recipe/