Simple Chocolate Chip Zucchini Bread
"This Chocolate Chip Zucchini Bread is deliciously moist and perfectly sweetened, with morsels of chocolate throughout too!"
NotesTo shred zucchini; use a box grater. To pure zucchini; use a food processor and pulse until somewhat smooth, but not too fine.
You can also use frozen zucchini, just make sure it's thoroughly defrosted before adding it to the recipe.
The bread is perfectly baked when it's golden brown and the top is firm but just a bit soft in the middle. Remove from oven when a toothpick inserted comes out a little sticky, but not wet. The bread will continue to cook a little in the pan after it's removed from the oven.
FYI: I cooled this bread in the pan for a couple of hours and it didn't stick to the pan (at all) and came out perfectly.
Preparation Time10 min
Cooking Time1 hr 5 min
Cooking Vessel Size9
- 1/2 butter, slightly melted
- 1 granulated sugar
- 2 large eggs
- 2 vanilla extract
- 2 flour, unbleached or all-purpose
- 1 baking powder
- 1 baking soda
- 1 salt
- 2 zucchini, shredded or pured
- 1 semi-sweet chocolate chips (reserve a few for the top)
Preheat oven to 325 degrees F and grease a 9" x 5" loaf pan.
In a microwave safe bowl soften the butter, stir in the sugar and combine well. Add the eggs and vanilla extract, stirring to combine well again.
In a separate bowl whisk together the flour, baking powder, baking soda and salt.
Add the dry ingredients to the wet ingredients and stir just until combined.
Stir in the zucchini and chocolate chips until all the ingredients are just blended. Reserve a few chocolate chips for the top. Pour the batter into a greased loaf pan and place a few chocolate chips on top.
Bake in a preheated 325 degrees oven for 60-75 minutes. See notes for baking tips.
Allow the bread to cool in the bread pan at least 30 minutes before removing.