• Level:Easy
  • Total: 2 hr 30 min(includes cooling time)
  • Active: 1 hr 30 min

  • Yield:6 to 8 servings


1/3 cup unsalted butter, melted and cooled slightly

1/3 cup vegetable oil

1 teaspoon vanilla extract

2 large eggs

One 8-ounce zucchini (about 1 large), grated (about 1 1/2 cups)

1 1/2 cups all-purpose flour (see Cook’s Note)

1/2 cup packed light brown sugar 

1/2 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup semisweet chocolate chips

Canola nonstick cooking spray, for greasing the pan


  1. Adjust rack to the middle position and preheat the oven to 325 degrees F.
  2. Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini. 
  3. Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture in to the flour mixture until just combined. Fold in the chocolate chips. Coat an 8 1/2-inch-by-4 1/2-inch loaf pan with cooking spray then spoon the batter into the pan, smoothing out the top with the back of a spoon. 
  4. Bake, rotating about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.  
  5. Cool completely in the pan on a cooling rack. 

Cook’s Note

When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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