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Best Small-Batch Zucchini Chocolate Chip Bread Recipe

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This small-batch zucchini chocolate chip bread is moist, tender, and studded with melty chocolate chips. Perfect for two people or a solo baker, it uses simple pantry staples and comes together in one bowl.

Ingredients

Scale
  • 1 cup all-purpose flour (120 grams)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 large egg, room temperature
  • ⅓ cup granulated sugar (67 grams)
  • ¼ cup vegetable oil (60 ml)
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini, 150–170 grams), not squeezed
  • ½ cup semi-sweet chocolate chips (85 grams)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line an 8×4-inch loaf pan with parchment paper, leaving an overhang on the two long sides. If you don’t have parchment, grease the pan thoroughly with butter or cooking spray and dust with flour.
  2. Grate the zucchini. Wash the zucchini and trim off the stem end. Using the large holes of a box grater, grate the zucchini until you have about 1 cup, lightly packed. Do not peel it first. Place the grated zucchini in a small bowl and set aside. Do not squeeze or press out the liquid.
  3. Mix the dry ingredients. In a medium bowl, whisk together 1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, and ½ teaspoon ground cinnamon. Whisk for about 15 seconds to aerate the flour and distribute the leavening agents evenly. Set aside.
  4. Mix the wet ingredients. In a large bowl, crack 1 large egg and beat it lightly with a fork. Add ⅓ cup granulated sugar, ¼ cup vegetable oil, and 1 teaspoon vanilla extract. Whisk vigorously until the mixture is smooth, pale yellow, and slightly thickened—about 30 seconds.
  5. Add the zucchini. Add the grated zucchini (with all its liquid) to the wet mixture. Stir with a rubber spatula or wooden spoon until combined.
  6. Combine wet and dry. Pour the dry ingredients into the wet mixture. Stir gently with your spatula, using a folding motion. Stop as soon as you no longer see streaks of flour. A few small lumps are perfectly fine.
  7. Fold in the chocolate chips. Add ½ cup semi-sweet chocolate chips to the batter. Fold them in with just a few strokes. Reserve about a tablespoon of chocolate chips to sprinkle on top if desired.
  8. Transfer to the pan. Pour the batter into the prepared loaf pan. Use the spatula to spread it evenly into the corners. If you reserved some chocolate chips, sprinkle them over the top now.
  9. Bake. Place the pan in the preheated oven and bake for 45 to 50 minutes. At the 40-minute mark, start checking for doneness. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). The top should be golden brown and spring back when lightly touched.
  10. Cool. Place the pan on a cooling rack and let the bread cool in the pan for 10 minutes. Then, using the parchment paper handles, lift the bread out of the pan and transfer it to the cooling rack. Let it cool completely before slicing—this takes about 1 to 2 hours.

Notes

Do not squeeze the liquid from the grated zucchini; it is essential for moisture. Use a light-colored metal pan for even baking. Let the bread cool completely before slicing to prevent crumbling. The flavor improves on the second day.

Nutrition

Keywords: small-batch zucchini bread, zucchini chocolate chip bread, easy zucchini bread, moist zucchini bread, one bowl zucchini bread

Find it online: https://elaraeats.com/best-small-batch-zucchini-chocolate-chip-bread-recipe/