Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread is a moist, cinnamon-scented quick bread made with finely shredded zucchini, brown sugar, vanilla, and plenty of chocolate chips. It has golden edges, a tender crumb, and a soft chocolate-filled center.
Equipment
- 9-by-5-inch loaf pan
- Parchment paper
- Box grater
- Large mixing bowl
- Medium Mixing Bowl
- Whisk
- Flexible spatula
- Measuring cups and spoons
- Toothpick or thin skewer
- Wire cooling rack
Ingredients
- 1½ cups finely shredded zucchini
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- 1½ teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 large eggs
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ cup neutral cooking oil
- ¼ cup plain yogurt
- 2 teaspoons vanilla extract
- 1 cup chocolate chips divided
- 1 teaspoon flour for coating the chocolate chips
Optional Ingredients
- ½ cup chopped walnuts or pecans
- 1 teaspoon orange zest
- ½ teaspoon extra cinnamon
- 1 tablespoon coarse sugar
Instructions
- Preheat the oven to 350°F. Grease and line a 9-by-5-inch loaf pan.
- Finely shred the zucchini and measure 1½ cups. Blot only if dripping wet.
- Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, whisk the eggs, brown sugar, and granulated sugar.
- Whisk in the oil, yogurt, and vanilla, then stir in the zucchini.
- Fold the dry ingredients into the wet mixture just until combined.
- Toss ¾ cup chocolate chips with 1 teaspoon flour and fold them into the batter.
- Transfer the batter to the pan and add the remaining chocolate chips on top.
- Bake for 50 to 65 minutes, until the center springs back and a toothpick shows a few moist crumbs.
- Cool in the pan for 20 minutes, then transfer the loaf to a rack and cool for at least 45 minutes.
Notes
Do not squeeze the shredded zucchini completely dry. Blot only excess dripping liquid, and allow the loaf to cool before slicing so the center can set.