Chocolate Chip Zucchini Bread
Total Time
1 hr 10 mins
Prep Time
15 mins
Cook Time
55 mins
Rating
4.6 out of 5 stars
(176)
Ingredients
12
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 3/4 cup packed brown sugar
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 cups shredded zucchini
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups chocolate chips, divided
- 1 tablespoon turbinado sugar, for sprinkling on bread
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Preparation
Step 1
Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
Step 2
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
Step 3
In a large bowl, stir together the brown sugar, eggs, and melted butter until smooth. Add the shredded zucchini and vanilla extract and mix until well combined.
Step 4
Add the dry ingredients and mix until just combined, don’t over mix. Gently fold in 1 cup of the chocolate chips.
Step 5
Pour the batter into the prepared loaf pan and sprinkle turbinado sugar over the top. Top with the remaining ¼ cup of chocolate chips.
Step 6
Bake until golden brown and a toothpick or cake tester comes out clean, about 50 to 65 minutes.
Step 7
Remove the bread from the oven and let sit in the 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.
Step 8
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Chef's notes
No need to peel the zucchini! So many of the nutrients found in zucchini are actually right there in the peel and it tastes great.
Use a box grater to shred it down to baking size. I just use the regular size slots, not the miniature ones, when grating zucchini for baking.
You don’t need to squeeze out the liquid! I prefer leaving it in to bring extra moisture and flavor to my baked goods. If you are using a HUGE zucchini and it is extra watery, you can squeeze out a little liquid, but don’t wring it out completely or your bread will be dry.
