Chocolate Chip Zucchini Bread

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Moist chocolate chip zucchini bread with cinnamon, ginger, vanilla, and semisweet chocolate chips throughout and on top.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: chocolate chip zucchini bread, chocolate zucchini bread, easy zucchini bread, moist zucchini bread, qiuck bread with zucchini, zucchini bread with chocolate chips

Servings: slices

Calories: 377kcal

Equipment

Ingredients

1 ¾ cups all-purpose flour
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup vegetable oil
1 cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
2 cups grated zucchini about 1 medium
1 cup semisweet chocolate chips ¼ cup reserved for top

Instructions

Preheat the oven to 350°F. Line a 9x5 loaf pan with parchment paper, leaving overhang on the sides.
Grate the zucchini on the fine side of a box grater until you have 2 cups. Do not squeeze out the water. Set aside.
In a large bowl, whisk together the flour, cinnamon, ginger, baking soda, and salt.
In a medium bowl, whisk together the vegetable oil, sugar, eggs, and vanilla until smooth. Stir in the grated zucchini.
Add the wet mixture to the dry ingredients. Stir until just combined. Do not overmix.
Fold in 1 cup of the chocolate chips. Reserve the remaining ¼ cup.
Spoon the batter into the prepared loaf pan. Scatter the reserved chocolate chips across the top.
Bake for 60 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool in the pan for 10 minutes. Lift the loaf out by the parchment and transfer to a wire rack. Cool completely before slicing.

Notes

Do not squeeze the zucchini. The moisture keeps the bread tender.
Do not overmix. Stir until just combined.
Tent with foil if the top browns too fast.
Cool completely before slicing or the loaf will crumble.
Store in an airtight container at room temperature. Freezes for up to 2 months.

Nutrition