Cozy Grandma’s Zucchini Bread with Chocolate Chips
A moist and flavorful zucchini bread with a chocolaty twist, perfect for cozy afternoons and easy baking. This recipe balances tender zucchini, cinnamon, vanilla, and melty chocolate chips for a comforting treat.
- Prep Time: 25 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 2 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 2 medium), gently squeezed to remove excess moisture
- 3/4 cup (135g) semi-sweet chocolate chips
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/4 teaspoon ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan lightly with butter or non-stick spray.
- Shred the zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess water.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and optional nutmeg.
- In a separate bowl, beat eggs with granulated sugar and brown sugar until smooth. Add vegetable oil and vanilla extract, mixing until just combined.
- Pour the wet mixture into the dry ingredients and gently fold using a spatula until just combined; avoid overmixing.
- Fold in the shredded zucchini and chocolate chips evenly. If using nuts, fold them in now.
- Pour batter into the prepared loaf pan, spread evenly, and gently tap the pan on the counter to release air bubbles.
- Bake for 55-65 minutes, starting to check at 55 minutes by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs.
- Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
Notes
Squeeze excess moisture from zucchini to avoid gummy bread. Use room temperature eggs for better mixing. Fold batter gently to keep bread tender. Toss chocolate chips in flour before folding to prevent sinking. Tent with foil if top browns too quickly. Start checking doneness at 55 minutes.
Nutrition
- Serving Size: 1 slice (1/10th of l
- Calories: 220
- Fat: 9
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
Keywords: zucchini bread, chocolate chips, quick bread, cozy recipe, cinnamon, vanilla, moist bread, easy baking