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Chocolate Chip Zucchini Bread

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 1 loaf 1x
  • Category: Cakes and Pies
  • Cuisine: American recipes
  • Diet: Vegetarian

Super moist, soft and loaded with chocolate chips, this zucchini bread is slightly addictive. You will be asking for more!

Ingredients

Scale
  • 1½ cups (135g) all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 pinch of nutmeg
  • 1 large egg
  • ½ cup canola oil
  • ½ cup (100g) light brown sugar, packed
  • ½ cup (100g) caster sugar
  • ½ cup (125g) plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup (150g) zucchini, shredded
  • 1 cup (175g) chocolate chips (semi-sweet or dark)*

Instructions

  1. Preheat the oven to 350°F (180°C) and grease a 9 x 5 loaf pan. Set aside.
  2. In a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  3. In a separate bowl, whisk the egg, oil, both sugars, Greek yogurt and vanilla extract until combined.
  4. Add the wet ingredients to the dry ingredients and fold gently. Do not over mix.
  5. Fold in the zucchini and chocolate chips.
  6. Pour the batter into the prepared pan and bake for 40-50 minutes or until a toothpick comes out clean.
  7. Remove from the oven and let cool in the pan for about 20 minutes. Transfer to a wire rack to cool completely.

Notes

* You can also replace chocolate chips with walnuts, pecans, or make a mix of nuts-chocolate chips.

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