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Best One Bowl Chocolate Chip Zucchini Bread

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This easy one-bowl zucchini bread is incredibly moist and tender, studded with melty chocolate chips. It’s the perfect way to use up summer zucchini for a quick and delicious treat that feels like a reward, not a compromise.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • ½ cup (100g) packed brown sugar (light or dark)
  • ¼ cup (50g) granulated sugar
  • ½ cup (120ml) vegetable oil (or canola, avocado, melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 200g) shredded zucchini, squeezed dry (about 1 medium zucchini)
  • 1 cup (175g) semi-sweet chocolate chips (plus a handful for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving a little overhang on the long sides. Lightly spray the exposed ends with nonstick spray.
  2. Shred and squeeze the zucchini. Wash your zucchini and trim off the stem end. Grate it using the large holes of a box grater. You should have about 1 ½ cups of shreds. Transfer them to a clean kitchen towel, gather the corners, and twist tightly over the sink. Squeeze until no more liquid drips out.
  3. Whisk the dry ingredients together. In your large mixing bowl, combine 1 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Whisk until evenly distributed.
  4. Add the wet ingredients directly to the same bowl. Make a well in the center of the flour mixture. Crack in 2 eggs, then add ½ cup packed brown sugar, ¼ cup granulated sugar, ½ cup vegetable oil, and 1 teaspoon vanilla extract. Stir the wet ingredients together with your spatula right there in the center before incorporating the flour.
  5. Fold the batter together. Once the wet ingredients are combined, start folding the flour into the wet mixture. Use gentle, sweeping motions. Stop as soon as you see a few streaks of flour remaining.
  6. Fold in the zucchini and chocolate chips. Add the squeezed zucchini and 1 cup of chocolate chips (reserving a small handful for the top). Fold just until everything is evenly distributed. The batter will be thick and a little shaggy.
  7. Transfer to the pan and top with reserved chocolate chips. Scrape the batter into your prepared loaf pan and spread it into an even layer. Sprinkle the reserved chocolate chips on top.
  8. Bake for 50 to 60 minutes. Place the pan in the oven and bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top is browning too quickly after 40 minutes, tent it loosely with aluminum foil.
  9. Cool in the pan for 15 minutes. Set the pan on a wire rack. After 15 minutes, lift the loaf out using the parchment overhang and transfer it directly to the rack to cool completely before slicing.

Notes

Squeezing the zucchini dry is the most important step to prevent a soggy loaf. Use room temperature eggs to avoid a lumpy batter. Do not overmix the batter; a few streaks of flour are fine. Let the bread cool completely before slicing to allow the structure to set. Store at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: zucchini bread, chocolate chip zucchini bread, one bowl zucchini bread, easy zucchini bread, summer zucchini recipe, moist zucchini bread

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