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 your 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, mix together the flour, baking powder, baking soda, and salt.
- In a large bowl, combine the brown sugar, granulated sugar, vegetable oil, vanilla, and eggs. Whisk until well combined.
- Gradually add the dry ingredients to the wet mixture and stir until just mixed; the batter will be thick.
- Gently fold in the grated zucchini until it's evenly integrated into the batter.
- Incorporate 1 ¼ cups of the chocolate chips, then transfer the batter into the prepared pan. Sprinkle remaining chocolate chips on top and lightly press them in.
- Bake for 65 to 75 minutes, or until a toothpick inserted comes out with a few moist crumbs. Use foil to tent if it browns too quickly towards the end.
- Allow the bread to cool for 15 to 20 minutes in the pan before transferring to a wire rack. Cool slightly before slicing.
Notes
Make sure to press the grated zucchini gently to remove excess moisture, but do not wring it dry for the best texture.
You can store any leftovers in an airtight container for up to 3 days at room temperature.
This bread can be frozen for up to 2 months. Just wrap it well in plastic wrap and then in aluminum foil.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 17 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg