Chocolate Chip Zucchini Bread

Super moist Chocolate Chip Zucchini Bread loaded with freshly grated zucchini and chocolate chips!

Course bread, Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings loaves

Calories 2324kcal

Author Whitney Wright

Ingredients

3 eggs
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/4 teaspoon baking powder
3 teaspoons ground cinnamon
2 cups granulated sugar
2 cups grated zucchini see notes
1 cup vegetable oil
3 teaspoons vanilla
1 1/4 cup semi sweet chocolate chips plus more for sprinkling overtop
1/4 cup mini chocolate chips
1 tablespoon all purpose flour

Instructions

Spray 2 - 9"x5" loaf pans with nonstick cooking spray that contains flour (see notes). Preheat oven to 350°F.
In a medium size bowl combine flour, salt, baking soda, baking powder, cinnamon. Whisk to combine. Set aside.
In a large bowl whisk the eggs, sugar, zucchini, oil, and vanilla until well blended.
Add the dry ingredients to the wet ingredients. Using a large spoon or spatula, mix until combined.
In a small bowl add the chocolate chips and 1 T. flour. Toss until flour is coating the chocolate chips.
Add the chocolate chips to the zucchini bread batter. Fold to combine.
Place batter in the two loaf pans. Top with additional chocolate chips if desired. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs on it.
Remove from the oven. Let cool in pan for 10 minutes then remove from the bread pans and let sit on a cooling rack to cool completely.

Notes

Pan size: I made this recipe in 2 - 9"x5" inch loaf pans and my bread baked for about 47-48 minutes. You can make this recipe in smaller pans such as 8x5 or 8x4 pans for taller loaves, just bake for a bit longer, about 55-60 minutes.

Zucchini: You don't need to peel your zucchini. I also only lightly dab the shredded zucchini with a paper towel prior to mixing it into the batter. I do not ring it out.

Storing: Store chocolate chip zucchini bread at room temperature, covered, for up to 4 days. Freeze for up to 3 months.

Nutrition