Chocolate Chip Zucchini Loaf
Indulge in the perfect balance of decadence and wholesome goodness with this Chocolate Chip Zucchini Loaf, a moist and flavorful treat that’s as comforting as it is satisfying. Packed with freshly shredded zucchini, this loaf offers a sneaky way to add veggies while staying irresistibly sweet, thanks to the duo of granulated and brown sugar. Semi-sweet chocolate chips are generously folded into the batter, with optional chocolate chip toppings for an extra-rich finish. A dash of cinnamon enhances its cozy flavor profile, while a soft, tender crumb makes each slice melt-in-your-mouth delicious. Ready in just over an hour, this easy-to-make zucchini bread is the perfect breakfast companion, afternoon snack, or post-dinner dessert. With simple ingredients and minimal prep time, it’s a must-try for bakers of all skill levels looking for a crowd-pleasing recipe that combines a classic quick bread with a chocolatey twist!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1.5 cups Zucchini, shredded
- 0.75 cup Semi-sweet chocolate chips
- 0.25 cup Milk or dark chocolate chips (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x4-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt. Mix well to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth.
Add the wet mixture to the dry ingredients and stir until just combined. Do not overmix.
Fold in the shredded zucchini and semi-sweet chocolate chips gently with a spatula until evenly distributed.
Pour the batter into the prepared loaf pan, spreading it out evenly. Sprinkle the optional chocolate chips on top for added texture and flavor.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean (a few melted chocolate streaks are fine).
Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.6 g | 217% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 597.9 g | 217% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 381.0 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 332 mg | 26% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1662 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
