Chocolate Chip Zucchini Loaf

This chocolate chip zucchini loaf is packed with flavor thanks to warm spices and mini chocolate chips! This easy recipe is made in one bowl, with no mixer required, and makes the best moist chocolate chip zucchini bread.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 15

Bake 50

Total Time 1 5

Servings slices

Calories 210

Author Gabby Kislanko

Equipment

Ingredients

⅔ cup sunflower oil, canola oil, or grapeseed oil
½ cup light brown sugar
¼ cup white sugar
2 eggs
1 teaspoons vanilla extract
1½ cup grated zucchini (don't squeeze out the water!)
1¾ cup all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup mini semisweet chocolate chips (regular or dairy free)

US Customary - Metric

Instructions

Preheat oven to 350°F. Grease and line a 8x4 loaf pan or 9x5 loaf pan with parchment paper, leaving some hanging over the sides to make it easy to remove the loaf later.
In a large mixing bowl, use a whisk or a mixer to mix together the oil, brown sugar, and white sugar until combined. Mix in the eggs and vanilla extract.
Grate the zucchini then stir it in with the wet ingredients.
In a separate bowl, combine flour, salt, baking soda, baking powder, and spices together and whisk. Slowly add the dry ingredients to the bowl of wet ingredients and mix until combined.
Stir in the chocolate chips, then pour the batter into the pan. Sprinkle more chocolate chips on top if desired.
Bake for 45-60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. Let the loaf cool in the pan for 10-15 minutes, then gently remove the loaf from the pan to finish cooling completely on the cooling rack.

Video

Notes

Measuring Flour: Properly measure your flour using either a kitchen scale or the scoop and level method.

Chocolate Chips: regular-sized chocolate chips or chopped chocolate can be used instead of mini chocolate chips.

Nutrition