Ingredients:

  • 2 cups (packed) freshly grated zucchini (do not squeeze dry)
  • 1/2 cup (113g) softened unsalted butter
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper with an overhang.
  2. Grate the zucchini and place it in a bowl. Do not squeeze out any liquid.
  3. In a medium bowl, whisk together all Dry Ingredients: flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  4. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
  5. Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Mix in the vanilla extract.
  6. Gently fold the Dry Ingredients into the wet mixture in two additions, mixing only until just combined. Stop mixing as soon as the flour streaks disappear to avoid developing tough gluten.
  7. Using a spatula, gently fold in the grated zucchini and the chocolate chips until they are evenly distributed throughout the batter.
  8. Scrape the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle a few extra chocolate chips on top.
  9. Bake for 55 to 65 minutes. The bread is done when a wooden skewer inserted near the center comes out with moist crumbs attached, but no wet batter.
  10. Let the bread cool in the pan for 15 minutes. Then, carefully lift it out onto a wire rack to cool completely before slicing.