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Best Zucchini Chocolate Chip Bread – Easy Garden Recipe

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This incredibly moist and tender zucchini chocolate chip bread is the perfect solution for your garden zucchini surplus. Made with simple pantry ingredients and a secret trick of not squeezing the moisture from the zucchini, this quick bread is packed with melty chocolate chips in every bite.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 large egg + 1 egg yolk, at room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini, do not squeeze)
  • ¾ cup (130g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Wash zucchini, trim stem end, and grate using a box grater (do not peel). Measure 1 cup loosely packed shredded zucchini. Do not squeeze out the moisture.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  4. In a separate medium bowl, whisk together the whole egg, egg yolk, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and glossy, about 30 seconds.
  5. Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine).
  6. Add the shredded zucchini (with all its moisture) and chocolate chips. Fold gently until evenly distributed. Batter will be thick and shaggy.
  7. Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  8. Cool in pan on a wire rack for 15 minutes. Use parchment overhang to lift bread out and transfer to rack to cool completely before slicing.

Notes

Do NOT squeeze the moisture out of the zucchini – this is the key to an incredibly moist bread. For best results, use room temperature eggs. Let bread cool completely before slicing to prevent crumbling. Bread keeps at room temperature for up to 4 days and freezes well for up to 3 months.

Nutrition

Keywords: zucchini bread, chocolate chip bread, easy zucchini recipe, garden recipe, quick bread, summer squash recipe, moist zucchini bread

Find it online: https://forkmila.com/best-zucchini-chocolate-chip-bread-easy-garden-recipe/