Moist One-Bowl Chocolate Chip Zucchini Bread
A simple, forgiving, and moist zucchini bread made in one bowl with chocolate chips, perfect for beginners and quick baking.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 65-75 minutes
- Yield: 12 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 ½ cups grated zucchini, squeezed dry
- 1 ¾ cups all-purpose flour (220g)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup granulated sugar (150g)
- ⅓ cup vegetable oil (80ml) or coconut oil as substitute
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup mini chocolate chips (130g)
- Optional: ½ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Grate zucchini using a box grater or food processor. Squeeze out excess moisture with a clean kitchen towel.
- In a large mixing bowl, sift together flour, baking soda, baking powder, salt, and cinnamon. Whisk to combine.
- Add sugar and vegetable oil to the dry ingredients and stir gently until crumbly.
- Beat in eggs and vanilla extract until just combined; avoid overmixing.
- Fold in grated zucchini and mini chocolate chips gently with a spatula.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, checking at 50 minutes with a toothpick for doneness. Tent with foil if browning too fast.
- Cool in pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
Do not overmix the batter to keep the bread tender. Dry zucchini well to avoid sogginess. Use room temperature eggs for better texture. Tent with foil if bread browns too quickly. Mini chocolate chips melt evenly without sinking.
Nutrition
- Serving Size: 1 slice (1/12th of l
- Calories: 180
- Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 2
Keywords: zucchini bread, chocolate chip, one-bowl recipe, easy baking, moist bread, quick bread, beginner friendly