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Chocolate Chip Zucchini Bread

Chocolate chip zucchini bread with a tender crumb and melty chocolate chips, made by folding zucchini into a thick batter. Baked in a greased loaf pan at 350°F until the center sets for easy slicing and gooey chocolate bites.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Chocolate chip zucchini bread batter
  • 1.5 cup all-purpose flour
  • 0.3333 cup cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 cup vegetable oil
  • 0.75 cup sugar
  • 2 eggs Large eggs.
  • 1 tsp vanilla extract
  • 1.5 cup grated zucchini, squeezed dry Squeeze well to remove excess moisture.
  • 1 cup chocolate chips

Equipment

  • 1 sheet pan
  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan, leaving no dry spots on the sides.
  2. Whisk the vegetable oil, sugar, eggs, and vanilla extract in a mixing bowl until smooth and glossy.
Mix the batter
  1. Stir the all-purpose flour, cocoa powder, baking soda, salt, and cinnamon together in the bowl, then add to the wet mixture.
  2. Fold in the grated zucchini, squeezed dry, and fold in the chocolate chips until just combined and no dry streaks remain.
Bake
  1. Pour the batter into the greased loaf pan and top with extra chocolate chips if desired.
  2. Bake at 350°F for 55 minutes, until a toothpick in the center comes out mostly clean with a few moist crumbs.
  3. Cool in the pan before slicing so the crumb sets and the chocolate stays gooey rather than runny.

Notes

Squeeze the zucchini well (or blot in paper towels) to avoid a soggy loaf. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze slices up to 2 months. Dietary swap: use coconut oil in place of vegetable oil for a slightly different flavor while keeping the same texture.