Description
A moist, delicious zucchini bread that requires no electric mixer, making it a foolproof, pantry-friendly treat perfect for breakfast or snacks.
Ingredients
Scale
- 2 medium zucchini (about 2 cups grated, do not squeeze)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- Optional: 1/2 cup chopped walnuts
- Optional: 1 teaspoon orange zest
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the long sides, and grease lightly.
- Wash and grate the zucchini using the medium holes of a box grater. Do not squeeze out the water; add the grated zucchini directly to a large mixing bowl.
- In the same bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract until smooth and the sugar is mostly dissolved.
- Add the flour, baking soda, baking powder, cinnamon, and salt to the wet mixture. Stir gently until just combined; do not overmix.
- Fold in the grated zucchini and chocolate chips (and optional nuts/zest) using a spatula until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and place it on a cooling rack to cool completely before slicing.
Notes
Do not squeeze the water out of the zucchini, as it keeps the bread moist. Room temperature eggs mix better but cold eggs work if mixed vigorously. Toss chocolate chips in a tablespoon of flour before adding to prevent sinking. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22
- Sodium: 280
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: zucchini bread, chocolate chip bread, no mixer, easy baking, gluten-free option, vegan option, quick bread, breakfast recipe