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small-batch chocolate chip zucchini bread - featured image

Moist Small-Batch Chocolate Chip Zucchini Bread

  • Author: Sarah Wasserman
  • Total Time: 55-60 minutes
  • Yield: 8 servings 1x

Description

A moist, tender, and indulgent small-batch zucchini bread packed with melty mini chocolate chips. Perfect for a quick, comforting treat without leftovers.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup (67g) granulated sugar
  • 3 tablespoons vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 small zucchini (about 1 cup grated, approx. 120g), finely grated and lightly squeezed to remove excess water
  • 1/2 cup (90g) mini chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a small 5×3-inch loaf pan or line with parchment paper.
  2. Grate the zucchini using a fine box grater. Place grated zucchini in a clean kitchen towel or paper towels and squeeze gently to remove excess moisture.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
  4. In a separate bowl, beat the egg with the granulated sugar until combined. Add vegetable oil and vanilla extract, mixing gently.
  5. Slowly add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix; a few lumps are fine.
  6. Fold in the grated zucchini and mini chocolate chips evenly through the batter.
  7. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 38 minutes.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Do not overmix batter to keep bread tender. Mini chocolate chips melt better and distribute evenly. If batter is too wet, add a tablespoon of extra flour. Tent bread with foil if oven runs hot to prevent over-browning. Cool completely before slicing to prevent crumbling.

  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of loaf
  • Calories: 150
  • Fat: 7
  • Carbohydrates: 20
  • Protein: 2

Keywords: zucchini bread, chocolate chip zucchini bread, small batch zucchini bread, easy zucchini bread, moist zucchini bread, quick bread, homemade zucchini bread

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Find it online: https://flavorfullrecipes.com/moist-small-batch-chocolate-chip-zucchini-bread-easy-homemade-recipe/