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Extra Moist Chocolate Chip Zucchini Bread – Best Easy Recipe

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This incredibly moist and tender chocolate chip zucchini bread is packed with chocolate in every bite. It’s a simple, one-bowl recipe that’s perfect for breakfast, snack, or dessert, and it freezes beautifully.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar (200g)
  • ½ cup packed light brown sugar (100g)
  • 2 large eggs, at room temperature
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini)
  • 1 cup semi-sweet chocolate chips (180g)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the short sides with butter or non-stick spray.
  2. Shred the zucchini. Wash the zucchini and trim off the stem end. Using a box grater, shred it on the large holes. You should have about 1 ½ cups loosely packed shreds. Place the shreds in a clean kitchen towel or a few layers of paper towels and gently squeeze out some of the liquid. You want to remove about half the moisture—the shreds should still feel damp, not dry. Set aside.
  3. Whisk the dry ingredients together. In a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Whisk thoroughly to aerate and distribute the leavening agents. Set aside.
  4. Mix the wet ingredients. In a medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and slightly thickened, about 30 seconds. The mixture should look glossy and uniform.
  5. Combine wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to fold everything together gently. Stop as soon as you no longer see streaks of flour—overmixing will make the bread tough.
  6. Fold in the shredded zucchini. Add the zucchini shreds to the batter and fold gently until evenly distributed. The batter will look a bit loose, and that’s exactly right.
  7. Add the chocolate chips. Fold in ¾ cup of the chocolate chips, reserving the remaining ¼ cup. Reserve a handful to sprinkle on top. Make sure they’re evenly dispersed so every slice gets some chocolate.
  8. Pour the batter into the prepared pan. Scrape every last bit into the pan and spread it evenly with the spatula. Sprinkle the reserved chocolate chips on top—this gives the bread a bakery-style look.
  9. Bake for 55–65 minutes. Place the pan on the center rack and bake until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). If the top is browning too quickly after 40 minutes, tent loosely with foil.
  10. Cool completely before slicing. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment paper handles and transfer to the rack to cool completely. This step is crucial—slicing while warm will make the bread crumble.

Notes

Don’t over-squeeze the zucchini; it should still feel damp. Use room temperature eggs. Fold gently to avoid overmixing. Check for doneness with a toothpick slightly off-center. Let cool completely before slicing. The bread tastes even better on the second day.

Nutrition

Keywords: zucchini bread, chocolate chip zucchini bread, moist zucchini bread, easy zucchini bread, summer zucchini recipe

Find it online: https://evabake.com/extra-moist-chocolate-chip-zucchini-bread-best-easy-recipe/