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The Best One-Bowl Chocolate Chip Zucchini Bread

one-bowl chocolate chip zucchini bread - featured image
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This incredibly moist and tender zucchini bread is packed with gooey chocolate chips and comes together in just one bowl. It’s the perfect way to use up summer zucchini, and no one will ever guess there’s a vegetable hiding inside.

Ingredients

Scale
  • 1 ¾ cups (210 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (100 grams) packed brown sugar (light or dark)
  • 2 large eggs, at room temperature
  • ½ cup (120 ml) vegetable oil (canola or avocado oil work too)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 1 medium zucchini) grated zucchini, gently squeezed to remove excess moisture
  • 1 cup (175 grams) semi-sweet chocolate chips, plus 1 tablespoon for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving an overhang on the long sides.
  2. Wash the zucchini and trim off the ends. Grate it using the large holes of a box grater. You’ll need about 1 ½ cups of grated zucchini. Place the grated zucchini in a clean kitchen towel or a few layers of paper towels and gently squeeze out the excess moisture. Set aside.
  3. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly distributed.
  4. Add the granulated sugar and packed brown sugar to the bowl and whisk them into the dry ingredients. Then add the room-temperature eggs, vegetable oil, and vanilla extract. Stir with a rubber spatula or wooden spoon until just combined. The batter will be thick.
  5. Add the squeezed zucchini to the bowl and fold it in gently until evenly distributed throughout the batter.
  6. Reserve about a tablespoon of chocolate chips for the top. Fold the remaining chocolate chips into the batter until just combined. Be careful not to overmix.
  7. Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips on top.
  8. Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent the pan loosely with aluminum foil after 40 minutes.
  9. Let the bread cool in the pan for 10-15 minutes. Then use the parchment paper handles to lift it out and transfer it to a wire rack to cool completely before slicing.

Notes

Don’t overmix the batter to keep the bread tender. Squeeze the zucchini just enough to remove excess moisture, but not completely dry. Use room temperature eggs for best results. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better on day two as flavors meld. To freeze, wrap tightly in plastic wrap and foil for up to 3 months.

Nutrition

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

Find it online: https://eliplate.com/the-best-one-bowl-chocolate-chip-zucchini-bread-48-characters/