Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread – elevating a summertime favorite to a whole new level! Super moist and tender, dotted with chocolate chips, and a crispy, crackly sugar-coated top.
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American
- 1 ¾ cups (248g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg
- ¾ teaspoon salt
- ½ cup (99g) granulated sugar
- ½ cup (106g) packed brown sugar
- 2 large eggs at room temperature
- ½ cup (113g) unsalted butter melted and slightly cooled
- 2 cups (283g) shredded zucchini
- 1 ½ teaspoons vanilla
- 1 ¼ cups (7.5oz, 213g) chocolate chips divided
- 2 tablespoons turbinado or raw sugar for sprinkling on bread
Preheat oven to 350° Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, whisk together the sugars, eggs, and melted butter until smooth. Add the shredded zucchini and vanilla and mix until well combined.
Add the dry ingredients and mix until just combined. Don’t overmix or the loaf will be tough.
Gently fold in 1 cup of the chocolate chips.
Pour the batter into the prepared loaf pan and sprinkle turbinado sugar over the top. Top with the remaining ¼ cup of chocolate chips. Bake until golden brown and a toothpick comes out clean, about 50 to 60 minutes. An instant read thermometer inserted into the middle should reach 200° F.
Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.