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One Bowl Zucchini Chocolate Chip Bread

One Bowl Zucchini Chocolate Chip Bread - featured image
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This incredibly moist and easy zucchini bread is packed with chocolate chips and comes together in one bowl. It’s the perfect way to use up summer zucchini and disappears fast.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 large egg, at room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini, not squeezed)
  • 1 cup (175g) semi-sweet chocolate chips
  • Optional: ½ cup chopped walnuts or pecans, or shredded coconut

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Grate the zucchini on the small holes of a box grater. Do not squeeze out the moisture. Set aside.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt.
  4. Make a well in the center and add egg, vegetable oil, milk, and vanilla extract. Stir with a spatula until just combined. Batter will be thick.
  5. Fold in the grated zucchini (with its liquid) until evenly distributed. Do not overmix.
  6. Reserve 2 tablespoons of chocolate chips for topping. Fold the remaining chocolate chips into the batter.
  7. Pour batter into prepared pan and spread evenly. Sprinkle reserved chocolate chips on top.
  8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  9. Cool in pan for 10 minutes, then lift out using parchment and transfer to a cooling rack. Cool completely (about 1 hour) before slicing.

Notes

Do not squeeze the zucchini; its moisture keeps the bread tender. Grate finely on small holes. Measure flour correctly by spooning and leveling. Let bread cool completely before slicing to avoid gummy texture. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use oat or almond milk and dairy-free chocolate chips. For lower sugar, reduce granulated sugar to ¼ cup and use ½ cup brown sugar, or substitute ⅓ cup unsweetened applesauce for oil. For double chocolate, replace ¼ cup flour with ¼ cup unsweetened cocoa powder and use white chocolate chips. For a seasonal twist, add ½ teaspoon nutmeg and ¼ teaspoon cloves, and swap chocolate chips for dried cranberries and pecans.

Nutrition

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

Find it online: https://tastypierecipes.com/one-bowl-zucchini-chocolate-chip-bread/