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This Simple Zucchini Chocolate Chip Loaf is super moist and fluffy, with a slightly crispy, crackly top, and loaded with chocolate chips!

Simple Zucchini Chocolate Chip Loaf

Super moist with a lightly crispy crust, and laoded with chocolate chips
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Prep Time 15 minutes
Cook Time 1 hour
Course Breakfast, Dessert, snacks
Cuisine American
Servings 16

Ingredients
  

  • Makes 2 small loaves or 1 large
  • 2 cups Shredded Zucchini
  • 2 cups Granulated Sugar
  • 1 cup Avacodo oil (or vegetable oil)
  • 3 Eggs
  • 1 tap Vanilla Extract
  • 2.5 cups all-Purpose flour I use Bobs Red Mill 1:1 to make it gluten free
  • ¼ tsp Baking Powder
  • ¼ tsp baking soda
  • 1-1/2 tsps Cinnamon
  • ¼ tsp Nutmeg
  • 1.5 cups Chocolate Chips

Instructions
 

  • Whisk eggs, sugar, oil, and vanilla together in a medium bowl until well blended. It will form a thick paste like mixture
  • In a large bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon
  • Mix egg mixture with the flour mixture until just combined
  • Fold in chocolate chips and zucchini
  • Pour batter into two well-greased loaf pans if making 2 loaves, or pour the whole batter into one loaf pan
  • Bake at 325 degrees for about 50-60 minutes for small loaves or 60-80 minutes for large until a toothpick comes out clean out clean from the center
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