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Moist Chocolate Chip Zucchini Bread Recipe Perfect for Easy Homemade Snacks

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A moist and tender zucchini bread studded with melty chocolate chips and topped with a sprinkle of coarse sea salt for a perfect balance of sweet and salty flavors. Ideal for a quick homemade snack or cozy breakfast.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil (neutral oils like canola or sunflower preferred)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 1 cup (170g) semi-sweet or milk chocolate chips
  • 1 teaspoon coarse sea salt, for sprinkling on top

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan well or line it with parchment paper for easy removal.
  2. Grate the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
  4. In a separate medium bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly fluffy.
  5. Fold the grated zucchini and chocolate chips into the wet mixture gently to combine without overmixing.
  6. Pour the wet ingredients into the dry ingredients bowl. Fold together with a spatula or wooden spoon just until no flour streaks remain; do not overmix.
  7. Spoon the batter into the prepared loaf pan and smooth the top gently.
  8. Sprinkle the coarse sea salt evenly over the top of the batter.
  9. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking around 50 minutes to avoid overbaking.
  10. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to prevent soggy bread. Use room temperature eggs for better batter consistency. Fold batter gently to avoid tough texture. Tent with foil if top browns too quickly. Start checking doneness at 50 minutes. Coarse sea salt on top adds a delightful flavor contrast.

Nutrition

Keywords: zucchini bread, chocolate chip bread, moist zucchini bread, sea salt, homemade snacks, easy baking, quick bread

Find it online: https://siennaspoon.com/moist-chocolate-chip-zucchini-bread-recipe-perfect-for-easy-homemade-snacks/