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Chocolate Chip Zucchini Bread

Chocolate chip zucchini bread with melty chips and a moist, deep plum-noir tinted crumb. This loaf uses shredded zucchini for moisture and a tender bake at 350°F with a toothpick that comes out mostly clean.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cup shredded zucchini Excess liquid squeezed out.
  • 2 large eggs
  • 1 2 vegetable oil Use 1/2 cup.
  • 1 cup granulated sugar
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.75 cup chocolate chips Toss in a little flour before folding in, if desired.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat the oven to 350°F and grease a loaf pan.
  2. Whisk together the eggs, vegetable oil, and granulated sugar until smooth.
  3. Stir in the shredded zucchini.
  4. Fold in the all-purpose flour, baking soda, and cinnamon until just combined.
  5. Gently fold in the chocolate chips.
Bake and cool
  1. Pour the batter into the prepared loaf pan.
  2. Bake at 350°F for 50-55 minutes, until a toothpick inserted in the center comes out mostly clean.
  3. Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Pro tip: toss the chocolate chips in a little flour before folding them in to help them stay suspended instead of sinking. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze slices in an airtight container for up to 2 months; thaw overnight in the fridge or rewarm briefly. For a simple swap, use mini chocolate chips for more even distribution without changing bake time.