Chocolate Chip Zucchini Carrot Bread
This moist Chocolate Chip Zucchini Bread is packed with fresh zucchini, sweet carrots, warm spices, and chocolate chips for the ultimate homemade quick bread that's perfect for breakfast, snacking, or dessert.
Equipment
- Box grater or food processor
- Two 8x4-inch loaf pans
- mixing bowls
- measuring cups and spoons
- Whisk
- rubber spatula
- cooling rack
- Toothpick or cake tester
Ingredients
- 1 tablespoon vanilla extract
- 3 large eggs
- 2⅓ cups granulated sugar
- 1 cup vegetable oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 2 cups grated zucchini (lightly squeezed dry)
- 1 cup grated carrots
- 1 cup semi-sweet chocolate chips I used mini
Instructions
- Preheat the oven to 350°F. Grease and flour two 8x4-inch loaf pans or line them with parchment paper.
- In a large mixing bowl, whisk together the eggs, sugar, vegetable oil, and vanilla until smooth.
- In another bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, cloves, and allspice.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in the grated zucchini, grated carrots, and chocolate chips. Do not overmix.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Allow the loaves to cool in the pans for about 15 minutes before transferring to a wire rack to cool completely.
Notes
- Avoid overmixing once the flour is added to keep the bread light and tender.
- Use freshly grated vegetables rather than pre-shredded for the best moisture and flavor.
- Sprinkle a handful of extra chocolate chips over the tops before baking for a bakery-style finish.
- If your loaves brown too quickly, loosely tent them with aluminum foil during the last 15 minutes of baking.