Moist Zucchini Bread with Chocolate Chips
A delightful treat that combines the goodness of zucchini with the sweet indulgence of chocolate, this moist zucchini bread is perfect for breakfast, snack time, or dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups shredded zucchini (squeeze out excess moisture)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs, room temperature
- ⅓ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt or sour cream
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or grease it well.
- Shred the zucchini using a grater or food processor and squeeze out excess moisture.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
- In another bowl, beat together the granulated sugar, brown sugar, and eggs until smooth. Add the vegetable oil, vanilla extract, and Greek yogurt, whisking until creamy.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
- Fold in the shredded zucchini and chocolate chips until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 15 minutes before transferring it to a cooling rack to cool completely.
Notes
You can use whole wheat flour for a healthier option or a gluten-free blend. Fresh zucchini gives the best flavor, and make sure to squeeze out as much moisture as possible. Optional add-ins include nuts or dried fruit.