Description
A soft, cinnamon-kissed zucchini bread where flecks of green peek through a golden crumb, studded with gooey chocolate chips. Each warm slice offers a balance of moist texture and sweet, earthy flavor that melts in your mouth.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the eggs, oil, sugar, and vanilla until well combined and smooth.
- Add the dry ingredients to the wet ingredients and stir just until no streaks of flour remain.
- Gently fold in the grated zucchini and chocolate chips until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the bread to cool in the pan on a wire rack for 10 minutes, then remove it from the pan and let it cool completely before slicing.
Notes
- For best texture, squeeze excess moisture from the grated zucchini before adding.
- Store the cooled bread wrapped at room temperature for up to 3 days or refrigerate for up to 5 days.
- You can substitute half of the vegetable oil with applesauce to reduce fat content.
- Fold in chopped nuts such as walnuts or pecans for added crunch if desired.