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Moist One-Bowl Chocolate Chip Zucchini Bread

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This one-bowl chocolate chip zucchini bread is incredibly moist, tender, and packed with chocolate in every bite. It comes together in about ten minutes of active work with no mixer required, making it the perfect way to use up garden zucchini.

Ingredients

Scale
  • 1 and ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 teaspoon cinnamon (optional but recommended)
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • ⅓ cup (80ml) vegetable oil (canola, grapeseed, or avocado)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and ½ cups (about 1 medium zucchini) grated zucchini (do not squeeze dry)
  • 1 cup (175g) semi-sweet or dark chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the exposed ends with oil or butter.
  2. Grate the zucchini on the large holes of a box grater. Measure 1 and ½ cups. Do not squeeze or pat dry.
  3. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly distributed (about 15 seconds).
  4. Add the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the same bowl. Stir with a whisk until combined. The batter will be thick and slightly lumpy; do not overmix.
  5. Fold in the grated zucchini with a rubber spatula using about 10 to 12 strokes, until evenly distributed. Green flecks should be visible.
  6. Fold in the chocolate chips with a few more strokes. Reserve about 2 tablespoons of chips to sprinkle on top.
  7. Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips on top.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (test in several spots to avoid melted chocolate chips). If the top browns too quickly, tent loosely with aluminum foil after about 40 minutes.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment paper sling and transfer to the wire rack to cool completely. Wait at least 1 hour before slicing.

Notes

Do not squeeze the zucchini dry; the moisture is key to the bread’s tenderness. Room temperature eggs are important for a smooth batter. Let the bread cool completely before slicing to avoid crumbling. The flavor improves after the first day.

Nutrition

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

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