Description
This delicious Chocolate Chip Zucchini Bread combines moist shredded zucchini with warming spices, chopped walnuts, and semi-sweet chocolate chips, creating a perfect balance of sweetness and texture in every bite. Ideal for breakfast or snack time, this bread is easy to make and bakes to a golden perfection.
Ingredients
Scale
Wet Ingredients
- 2 eggs
- ¼ cup brown sugar
- 1 cup white sugar
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
- 1 cup shredded zucchini
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon nutmeg
- 1 ½ teaspoons cinnamon
Add-ins
- ½ cup chopped walnuts
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat and mix wet ingredients: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the eggs, brown sugar, and white sugar until smooth and well combined.
- Add zucchini, vanilla, and oil: Stir in the shredded zucchini, vanilla extract, and vegetable oil gently until fully incorporated with the egg and sugar mixture.
- Combine dry spices: In a separate smaller bowl, mix salt, baking powder, baking soda, nutmeg, and cinnamon thoroughly. Set aside two tablespoons of this flour and spice mixture for later use.
- Prepare walnuts and chocolate chips: Toss the chopped walnuts and chocolate chips with the reserved two tablespoons of flour mixture to prevent them from sinking to the bottom during baking.
- Add dry ingredients to wet: Add the remaining flour mixture into the zucchini mixture and whisk gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in walnuts and chocolate chips: Carefully fold in the floured walnuts and chocolate chips, ensuring even distribution throughout the batter.
- Bake the bread: Pour the batter into a greased and parchment-lined bread pan. Place in the preheated oven and bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cooling: Remove the bread from the oven and allow it to cool for about 10 minutes before slicing and serving to let the flavors settle.
Notes
- Shredded zucchini adds moisture without a strong vegetable flavor—be sure to squeeze out excess moisture if very watery.
- For a nuttier flavor, lightly toast the walnuts before adding.
- Use parchment paper to line the pan for easier removal and cleaner slices.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
