Chocolate Chip Zucchini Bread

Sonja Overhiser

This chocolate chip zucchini bread is moist and soft, with rich sweet chips in each bite! This easy recipe impresses everyone.

Ingredients 14

¼ cup unsalted butter, melted (or vegan butter or more oil)
⅓ cup neutral oil
½ cup brown sugar
2/3 cup granulated sugar
2 large eggs
1 tablespoon milk of choice
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon kosher salt
2 cups [280 g] all-purpose flour
2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater
1 cup chocolate chips, plus more for topping

01
Preheat the oven to 350°F. Butter a 9×5-inch loaf pan.
02
Melt the butter, then whisk in the oil, brown sugar, granulated sugar, eggs, milk, vanilla, baking powder, baking soda and salt.
03
Use a spatula to mix in the flour and zucchini until just combined, mixing just until there are no longer streaks of dry ingredients. Gently fold in the chocolate chips by mixing a few times.
04
Pour the batter into the prepared loaf pan. Top with an additional sprinkle of chocolate chips.
05
Bake 60 to 65 minutes* until the top springs back when touched and a toothpick inserted into the center of the loaf comes out with a few clinging crumbs. Allow the bread to cool in the pan until it reaches room temperature and the chocolate chips start to firm up, about 2 to 3 hours. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen.

Fingerprint sha256:5575c6a5c486cd8e33d56758f9ecf9fd180c170da4c36a2795aa1c8181f69c08

urn:recipe:c4bee723-55e0-514e-b3d0-be53596ae280