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Cozy Small-Batch Chocolate Chip Zucchini Bread Recipe

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This perfectly portioned small-batch chocolate chip zucchini bread is incredibly moist, uses simple ingredients, and delivers bakery-style texture without any fuss. It’s the ideal treat for small households, ready in about 15 minutes of prep.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 large egg, room temperature
  • ⅓ cup (70g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • ¼ cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ¾ cup shredded zucchini (about 1 small zucchini, squeezed dry)
  • ½ cup (90g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line an 8×4-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly spray the exposed sides with non-stick cooking spray.
  2. Prepare the zucchini: Wash the zucchini and trim off the ends. Using a box grater, shred the zucchini using the large holes. You’ll need about ¾ cup of shredded zucchini (roughly one small to medium zucchini). Place the shredded zucchini in the center of a clean kitchen towel, gather the corners, and twist firmly over the sink to squeeze out as much liquid as possible.
  3. Whisk the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly distributed. Set aside.
  4. Mix the wet ingredients: In a large bowl, whisk together the room temperature egg, packed brown sugar, granulated sugar, vegetable oil, and vanilla extract until smooth and glossy, about 30 seconds.
  5. Add the zucchini: Fold the squeezed-dry zucchini into the wet mixture using a rubber spatula until evenly incorporated.
  6. Combine wet and dry: Pour the dry ingredients into the wet mixture. Fold gently with the spatula until just combined (a few streaks of flour are okay). Do not overmix.
  7. Fold in the chocolate chips: Add the chocolate chips to the batter and fold in with just a few strokes. Reserve about a tablespoon of chips to sprinkle on top before baking.
  8. Transfer to the pan: Pour the batter into the prepared loaf pan. Spread it evenly into the corners. Give the pan a gentle tap on the counter to release air bubbles. Sprinkle the reserved chocolate chips evenly over the top.
  9. Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes. At the 40-minute mark, start checking for doneness. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). The top should be golden brown and spring back when lightly touched.
  10. Cool properly: Remove the pan from the oven and place it on a cooling rack. Let the bread cool in the pan for 10 minutes. Then, using the parchment paper overhang, lift the bread out of the pan and transfer it directly to the cooling rack. Let it cool completely before slicing, about 1 hour.

Notes

Squeeze the zucchini thoroughly to avoid a soggy loaf. Room temperature ingredients help create a smooth batter. Do not overmix once flour is added. Let the bread cool completely before slicing for best texture. The bread tastes even better on day two.

Nutrition

Keywords: small-batch zucchini bread, chocolate chip zucchini bread, easy zucchini bread, moist zucchini bread, small loaf zucchini bread

Find it online: https://goldensimmer.com/cozy-small-batch-chocolate-chip-zucchini-bread-recipe/