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Chocolate Chip Zucchini Bread

Chocolate chip zucchini bread
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This chocolate chip zucchini bread is moist and soft, with rich sweet chips in each bite! This easy recipe impresses everyone.

Ingredients

Scale
  • 1/4 cup unsalted butter, melted (or vegan butter or more oil)
  • 1/3 cup neutral oil
  • 1/2 cup brown sugar
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon milk of choice
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon kosher salt
  • 2 cups [280 g] all-purpose flour
  • 2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater
  • 1 cup chocolate chips, plus more for topping

Instructions

  1. Preheat the oven to 350°F. Butter a 9×5-inch loaf pan.
  2. Melt the butter, then whisk in the oil, brown sugar, granulated sugar, eggs, milk, vanilla, baking powder, baking soda and salt. 
  3. Use a spatula to mix in the flour and zucchini until just combined, mixing just until there are no longer streaks of dry ingredients. Gently fold in the chocolate chips by mixing a few times. 
  4. Pour the batter into the prepared loaf pan. Top with an additional sprinkle of chocolate chips. 
  5. Bake 60 to 65 minutes* until the top springs back when touched and a toothpick inserted into the center of the loaf comes out with a few clinging crumbs. Allow the bread to cool in the pan until it reaches room temperature and the chocolate chips start to firm up, about 2 to 3 hours. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen. 

Notes

*If it’s still not done, continue baking for a few minutes until fully cooked (the internal temperature should be 200°F.)

Find it online: https://www.acouplecooks.com/chocolate-chip-zucchini-bread/