Description
Discover the secret to the absolute moistest chocolate chip zucchini bread. This recipe is warm, encouraging, and designed to bring joy to your kitchen.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis, squeezed dry)
- 1 cup chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the eggs, then whisk in the granulated sugar and vegetable oil until well combined. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the grated zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle with extra chocolate chips if desired.
- Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
- Squeezing the excess moisture from the grated zucchini is key to a moist bread without being heavy.
- For an even richer flavor, you can use a mix of semi-sweet and dark chocolate chips.
- This bread is delicious served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 350-400 calories (varies based on ingredients)
- Sugar: Approx. 30-35g
- Sodium: Approx. 250-300mg
- Fat: Approx. 20-25g
- Saturated Fat: Approx. 5-7g
- Unsaturated Fat: Approx. 15-18g
- Trans Fat: 0g
- Carbohydrates: Approx. 40-45g
- Fiber: Approx. 2-3g
- Protein: Approx. 4-5g
- Cholesterol: Approx. 40-50mg