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Best Moist Chocolate Chip Zucchini Bread (Easy Recipe)

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This incredibly moist and tender chocolate chip zucchini bread skips the traditional step of squeezing the zucchini dry, resulting in a perfectly tender crumb with melty chocolate chips in every bite. It’s an easy, crowd-pleasing recipe that uses simple ingredients and comes together in under 15 minutes of active prep time.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
  • 1 cup semisweet chocolate chips (plus extra for sprinkling on top)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides.
  2. Grate the zucchini on the large holes of a box grater until you have about 1 ½ cups. Do not squeeze it. Let it sit in a colander or bowl while you prep the other ingredients.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  4. In a large bowl, whisk the eggs until frothy and light yellow, about 30 seconds. Add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Whisk until smooth and well combined.
  5. Fold the grated zucchini into the wet mixture using a rubber spatula.
  6. Add the dry ingredients to the wet mixture in two additions, folding gently after each. Do not overmix—stop as soon as you no longer see streaks of flour.
  7. Gently fold in ¾ cup of the chocolate chips, reserving the remaining ¼ cup for the top.
  8. Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips on top.
  9. Bake on the middle rack for 50-60 minutes. At the 45-minute mark, start checking for doneness. A toothpick inserted into the center should come out clean or with just a few moist crumbs. If the top is browning too quickly, tent it loosely with aluminum foil.
  10. Let the bread cool in the pan for 15 minutes, then use the parchment paper to lift it out onto a cooling rack. Let it cool completely before slicing.

Notes

Do not squeeze the zucchini—this is key to the moist texture. For best results, weigh your ingredients. Start checking for doneness at 50 minutes. Let the bread cool completely before slicing to avoid crumbling.

Nutrition

Keywords: chocolate chip zucchini bread, easy zucchini bread, moist zucchini bread, no-squeeze zucchini bread, summer baking, quick bread

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