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Moist cinnamon chocolate chip zucchini bread sliced to show shredded zucchini, chocolate chips and a tender crumb.

Cinnamon Chocolate Chip Zucchini Bread

Moist Cinnamon Chocolate Chip Zucchini Bread made with fresh shredded zucchini, brown sugar, warm cinnamon, and plenty of chocolate chips.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 2 hours 10 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • For the Zucchini Bread:
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cups lightly squeezed shredded zucchini
  • 1 cup semi-sweet chocolate chips divided
  • 1/2 cup chopped walnuts optional

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Lightly grease a 9 × 5-inch loaf pan and line it with parchment paper.
  3. Wash and grate the zucchini using the large holes of a box grater.
  4. Place the shredded zucchini in a clean kitchen towel and gently squeeze to remove obvious excess moisture without drying it completely.
  5. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  6. In a large mixing bowl, whisk together the eggs, brown sugar, granulated sugar, vegetable oil, and vanilla extract until smooth.
  7. Stir the shredded zucchini into the wet ingredients.
  8. Add the dry ingredients and fold gently until almost combined.
  9. Fold in 3/4 cup chocolate chips and the optional walnuts.
  10. Transfer the batter to the prepared loaf pan.
  11. Sprinkle the remaining 1/4 cup chocolate chips over the top.
  12. Bake for 50–60 minutes, until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  13. If the top browns too quickly, loosely cover the loaf with foil during the final part of baking.
  14. Cool in the pan for 15 minutes.
  15. Lift the loaf from the pan and transfer to a wire rack.
  16. Cool for at least 45–60 minutes before slicing.