Print

Ultimate Moist Chocolate Chip Zucchini Bread

A close-up view of a freshly baked Ultimate Moist Chocolate Chip Zucchini Bread loaf showing its moist crumb and melted chocolate chips.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe yields an exceptionally moist chocolate chip zucchini bread using shredded zucchini for texture and moisture retention.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini, squeezed dry
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk the granulated sugar and brown sugar with the eggs until combined.
  4. Whisk in the vegetable oil and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  6. Fold in the squeezed, shredded zucchini and the chocolate chips gently.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Squeezing the excess water from the shredded zucchini is key to preventing a soggy loaf and achieving the ultimate moisture.
  • Use room temperature eggs for better incorporation into the batter.
  • If the top browns too quickly, loosely tent the loaf with aluminum foil for the last 15 minutes of baking.

Nutrition

Find it online: https://savoryskies.com/ultimate-moist-chocolate-chip-zucchini-bread/