1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
3/4 cup packed brown sugar
2 large eggs, at room temperature
1/2 cup unsalted butter, melted and slightly cooled
2 cups shredded zucchini
1 1/2 teaspoons pure vanilla extract
1 1/4 cups chocolate chips, divided
Preheat oven to 350 degrees Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, stir together the brown sugar, eggs, and melted butter until smooth. Add the shredded zucchini and vanilla extract and mix until well combined.
Add the dry ingredients and mix until just combined, don’t over mix. Gently fold in 1 cup of the chocolate chips.
Pour the batter into the prepared loaf pan. Top with the remaining ¼ cup of chocolate chips. Bake until golden brown and a toothpick or cake tester comes out clean, about 50 to 65 minutes.
Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.