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The Best Moist Chocolate Chip Zucchini Bread Recipe

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This incredibly moist chocolate chip zucchini bread is the result of 17 recipe tests to recreate a beloved bakery loaf. The secret is a specific combination of draining the zucchini properly and using oil instead of butter, resulting in a tender crumb with pockets of melted chocolate.

Ingredients

Scale
  • 2 cups shredded zucchini (about 1 medium zucchini)
  • 1 ¾ cups (210 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 2 large eggs, room temperature
  • ¾ cup (150 g) granulated sugar
  • ½ cup (100 g) packed brown sugar
  • ½ cup (120 ml) vegetable oil (avocado oil recommended)
  • 2 teaspoons vanilla extract
  • 1 cup (175 g) semi-sweet or dark chocolate chips
  • Optional: extra chocolate chips or coarse sugar for topping

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 ends, and shred using a box grater to get 2 cups. Place shredded zucchini in a clean kitchen towel or cheesecloth and gently squeeze out some moisture—it should be damp, not dry. Set aside.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until evenly distributed.
  4. In a medium bowl, whisk eggs until frothy. Add granulated sugar, brown sugar, vegetable oil, and vanilla extract. Whisk until smooth and glossy.
  5. Pour wet ingredients into dry ingredients. Stir gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in shredded zucchini and chocolate chips until evenly distributed. Batter will be thick and slightly lumpy.
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle extra chocolate chips on top if desired.
  8. Bake for 50-60 minutes. At 45 minutes, check if top is browning too quickly; tent with aluminum foil if needed. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter to avoid a tough bread. Let the bread cool completely before slicing to prevent crumbling. The flavor improves on the second day. For muffins, bake at 350°F for 18-22 minutes.

Nutrition

Keywords: chocolate chip zucchini bread, moist zucchini bread, easy zucchini bread, summer dessert, quick bread

Find it online: https://clunkcook.com/the-best-moist-chocolate-chip-zucchini-bread-recipe/