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Best Moist One-Bowl Chocolate Chip Zucchini Bread

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This incredibly moist, one-bowl chocolate chip zucchini bread is the perfect way to use up garden zucchini. Made with simple ingredients and packed with chocolate chips, it’s a tender, crowd-pleasing loaf that tastes like a warm summer memory.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchini), gently squeezed
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
  2. Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and gently squeeze out some of the excess liquid. Set aside.
  3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
  4. Make a well in the center of the dry ingredients. Crack in the eggs, pour in the vegetable oil, and add the vanilla extract. Stir together until just combined. Do not overmix.
  5. Add the grated zucchini to the batter and fold it in gently.
  6. Reserve about 2 tablespoons of chocolate chips for the top. Fold the rest into the batter with a few gentle strokes.
  7. Scrape the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips on top.
  8. Bake for 55-65 minutes. Start checking at 50 minutes by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s done. The top should be golden brown and cracked.
  9. Let the bread cool in the pan for 15 minutes. Then use the parchment overhang to lift it out and transfer it to a wire rack. Let it cool completely before slicing.

Notes

Don’t over-squeeze the zucchini; remove excess water but not all moisture. Room temperature eggs incorporate better. Measure flour by spooning and leveling. Let the bread rest at least an hour before slicing. If browning too quickly, tent with foil for the last 15-20 minutes. Internal temperature should be 200-205°F when done.

Nutrition

Keywords: zucchini bread, chocolate chip zucchini bread, moist zucchini bread, one bowl zucchini bread, summer zucchini recipe, garden zucchini recipe, easy zucchini bread

Find it online: https://prismtaste.com/best-moist-one-bowl-chocolate-chip-zucchini-bread/