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Chocolate Chip Zucchini Bread

Chocolate chip zucchini bread with melty pockets of chocolate and a moist, tender crumb thanks to shredded zucchini baked into the batter. This loaf uses a simple whisk-and-fold method for an easy after-school snack or dessert-style treat.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course: Snack
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs
  • 0.75 cup vegetable oil
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 2 tsp vanilla extract
  • 2 cup shredded zucchini squeezed dry
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 0.25 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1.5 cup chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and pan setup
  1. Preheat oven to 325°F and grease two loaf pans, so the pans are ready as soon as the batter is mixed.
  2. Whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract in a large bowl until smooth and glossy.
  3. Stir in the shredded zucchini until evenly distributed throughout the wet mixture.
Mix dry ingredients and combine
  1. Whisk the all-purpose flour, baking soda, baking powder, salt, and cinnamon in a separate bowl until the dry ingredients are evenly blended.
  2. Fold the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips.
Bake and cool
  1. Divide the batter evenly between the prepared loaf pans.
  2. Bake at 325°F for 50-60 minutes, until a toothpick inserted in the center comes out mostly clean.
  3. Cool in the pans for 10 minutes before turning out onto a wire rack.

Notes

Pro tip: toss the chocolate chips in a little flour before folding them in to help prevent sinking. Wrap tightly and store at room temperature for up to 4 days; freeze the cooled loaves (or slices) up to 2 months. For a lighter option, replace half the vegetable oil with unsweetened applesauce while keeping the same bake time.