Chocolate Chip Zucchini Bread is the best way to enjoy zucchini! This moist and tender quick bread is easy to make and tastes as yummy as cake.
Prep Time10 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr5 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Chocolate Chip Zucchini Bread
Servings: 16
Calories: 374kcal
Author: Garnish and Glaze
Ingredients
3cupall-purpose flour
1tablespooncinnamon
1teaspoonbaking powder
1teaspoonbaking soda
1teaspoonsalt
1 1/2cupschocolate chips, divided
3largeeggs
2cupsgranulated sugar
1cupvegetable oil
1tablespoonvanilla extract
2cupszucchini, shredded (blot slightly)
Instructions
Grate 2-3 zucchini over a towel or paper towels. Leave the shredded zucchini on the towels to drain while preparing the batter.
Preheat oven to 350°F and line pans with parchment paper. (Or you can grease and flour like a cake pan)
Whisk together 3 cups flour, 1 tablespoon cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt in a medium mixing bowl. Stir in 1 1/2 cups chocolate chips.
In a large bowl, whisk 3 eggs, 2 cups sugar, 1 cup oil, and 1 tablespoon vanilla extract together. Stir in 2 cups shredded zucchini.
Add the dry ingredients to the liquid and stir until just combined. (Don’t over mix!)
Pour batter into prepared loaf pans. Sprinkle with additional chocolate chips if desired.
Bake for 50-55 minutes until golden and toothpick comes out mostly clean when inserted in the middle. (Cover loosely with foil halfway through to prevent too much browning on top.)
Cool on wire rack for 10 minutes and then remove from pan. Bread slices best when completely cool. Store in an airtight container for 3-4 days.