Chocolate Chip Zucchini Bread
A moist and sweet loaf that combines rich chocolate flavors with the wholesome goodness of zucchini.
Equipment
- Oven
- 9x5-inch loaf pan
- Mixing Bowls
- Whisk
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ground ginger
- 1/2 tsp. 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 tsp. pure vanilla extract
- 1 1/4 cups chocolate chips divided
- 1 Tbsp. turbinado sugar for sprinkling on bread
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, combine brown sugar, eggs, and melted butter. Stir until smooth.
- Add shredded zucchini and vanilla extract, stirring until combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in 1 cup of chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with turbinado sugar and top with remaining chocolate chips.
- Bake in the preheated oven for 50 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before removing it to a cooling rack.
- Cool completely before slicing.
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Notes
Store leftovers at room temperature for up to 3 days or refrigerate for up to a week.