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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. #zucchini #bread #recipe #chocolatechip #easy #quick #oneloaf #best #simple #moist #withbutter

Chocolate Chip Zucchini Bread

Kelly
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.
5 from 12 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 servings
Calories 385 kcal

Ingredients
  

  • 1 ¾ cups all-purpose flour 248g
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon freshly grated nutmeg
  • ¾ teaspoon salt
  • ½ cup granulated sugar 99g
  • ½ cup packed brown sugar 106g
  • 2 large eggs at room temperature
  • ½ cup unsalted butter (melted and slightly cooled) 113g
  • 2 cups shredded zucchini 283g
  • 1 ½ teaspoons vanilla
  • 1 ¼ cups chocolate chips (divided) 7.5oz, 213g
  • 2 tablespoons turbinado or raw sugar for sprinkling on bread

Instructions
 

  • 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.

Notes

  • There’s no need to peel the zucchini. It adds nutrients and pretty green specks throughout the bread.
  • Use a grater with large holes to shred it down to baking size.

Nutrition

Calories: 385kcalCarbohydrates: 56gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 62mgSodium: 314mgPotassium: 186mgFiber: 1gSugar: 37gVitamin A: 388IUVitamin C: 4mgCalcium: 79mgIron: 1mg
Keyword chocolate chip zucchini bread, zucchini bread
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