Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ¾ cup (164 g) vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 ½ cups grated zucchini, gently pressed to remove excess moisture
- 1 ½ cups (255 g) milk chocolate chips, divided
Instructions
- Preheat the oven to 350°F. Prepare a 9×5-inch loaf pan with nonstick spray or use the butter and flour method.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the brown sugar, granulated sugar, oil, vanilla, and eggs until combined.
- Add the dry ingredients to the wet ingredients and stir until just combined, as the batter will be thick.
- Fold in the grated zucchini until evenly distributed through the batter.
- Incorporate 1 ¼ cups of the chocolate chips into the batter. Pour it into the prepared loaf pan and sprinkle the remaining chocolate chips on top, pressing them into the batter.
- Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cover loosely with foil if browning too quickly.
- Let the bread cool in the pan for 15 to 20 minutes before transferring it to a wire rack. Cool slightly before slicing and serving.
Notes
Ensure the zucchini is gently pressed to remove excess moisture for optimal texture.
Monitor baking time closely, especially towards the end, to prevent overbrowning.
This bread can be stored at room temperature for up to 3 days, or refrigerated for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 65-75 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 17 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 32 mg