Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread is not just another quick bread; it’s a luscious fusion of sweetness and health benefits wrapped in a loaf. The moistness from the zucchini makes every slice a delightful treat, creating a beautiful contrast with the rich chocolate chips that melt delightfully into the bread. With a tender crumb and a hint of caramel from the brown sugar, this version feels indulgent while cleverly hiding a vegetable that makes it all the more nutritious.

I first stumbled upon this recipe during a bustling summer when zucchinis were plentiful in my garden. The sheer joy of turning what seemed like an ordinary vegetable into something irresistible was a game-changer. This bread has since become a family favorite, gracing our breakfasts and snack times alike. Trust me; you’ll want to add this Chocolate Chip Zucchini Bread to your baking repertoire. It’s easy to whip up, and based on the smiles it brings, you’ll be glad you did!

How to Make Chocolate Chip Zucchini Bread

1. Preheat Your Oven: Set your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan with nonstick spray or use the butter and flour method to prevent sticking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, ¾ teaspoon baking powder, ¾ teaspoon baking soda, and 1 teaspoon kosher salt until well combined.
3. Combine the Wet Ingredients: In a large bowl, whisk together 1 cup light brown sugar, ½ cup granulated sugar, ¾ cup vegetable oil, 1 teaspoon vanilla extract, and 2 large eggs until everything is well incorporated.
4. Combine Wet and Dry: Slowly add the dry mixture to the wet ingredients, stirring until just combined. The batter will be thick, which is exactly what we want for a hearty bread.
5. Fold in Zucchini: Gently mix in the 2 ½ cups grated zucchini until evenly distributed, which will loosen up the batter.
6. Add Chocolate Chips: Fold in 1 ¼ cups of the milk chocolate chips, reserving the rest for topping. Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top, gently pressing them into the batter.
7. Bake to Perfection: Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out with some moist crumbs, but no wet batter. If the bread starts browning too quickly, cover loosely with foil during the last 10 to 15 minutes.
8. Cool Down: Allow the bread to cool in the pan for about 15 to 20 minutes before transferring to a wire rack. Let it cool slightly before slicing (if you can resist!).

Storing & Reheating

For the best flavor and texture, store your Chocolate Chip Zucchini Bread at room temperature in an airtight container for up to 3 days. If you wish to keep it longer, refrigerate the bread, where it can last for about a week. Alternatively, you can freeze individual slices for up to 3 months – just make sure to wrap them tightly to avoid freezer burn. When you’re ready to enjoy your bread again, simply pop it in the microwave for 15-20 seconds, or place it in a preheated oven at 350°F until warmed through, though the edges may become a tad less moist after freezing.

The beauty of this Chocolate Chip Zucchini Bread lies in its comfort and versatility. With moist slices and pockets of melted chocolate, it invites you to take just one more bite. Don’t hesitate to experiment by swapping in other flavors or ingredients. Enjoy the process, and revel in the delicious results that await you—this is a loaf that encourages baking and sharing with those you love!

Recipe FAQs

Can I use frozen zucchini for this recipe?

Yes! If using frozen zucchini, ensure that it is fully thawed and drained to eliminate excess moisture. This way, it won’t affect the final texture of your bread.

Can I make this recipe vegan?

Certainly! You can substitute the eggs with flax eggs or applesauce, and use a plant-based oil and non-dairy chocolate chips to make this Chocolate Chip Zucchini Bread vegan.

How do I know my bread is done baking?

The best way to check is to insert a toothpick into the center; it should come out with a few moist crumbs and no wet batter. If it comes out clean, you may have overbaked it slightly, leading to a drier texture.

What if my zucchini bread is too dry?

If your bread turns out drier than expected, you might consider reducing the baking time next time or adding slightly more grated zucchini to the batter. Additionally, a light glaze can help add moisture back when serving!

More Desserts & Appetizers Recipes

• The Best Double Chocolate Zucchini Bread
• Glazed Lemon Zucchini Bread

📖 Recipe Card

Chocolate Chip Zucchini Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Peter
• Prep Time: 15 minutes
• Cook Time: 65-75 minutes
• Total Time: 0 hours
• Yield: 12 servings 1x
• Category: Desserts & Appetizers
• Method: Baking
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

Chocolate Chip Zucchini Bread is a delightful blend of moist zucchini and sweet chocolate chips, making it an ideal treat for breakfast or an afternoon snack. It’s easy to prepare and perfect for sharing, making every bite irresistible and comforting.

---

Ingredients

Scale 1x2x3x

• 2 cups (250 g) all-purpose flour
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup (200 g) light brown sugar
• ½ cup (100 g) granulated sugar
• ¾ cup (164 g) vegetable oil
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 2 ½ cups grated zucchini, gently pressed to remove excess moisture
• 1 ½ cups (255 g) milk chocolate chips, divided

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F and prepare a 9×5-inch (or 8 ½×4 ½-inch) loaf pan with nonstick spray or the butter and flour method.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt through whisking.
3. In a large bowl, mix together the brown sugar, granulated sugar, vegetable oil, vanilla, and eggs until fully combined.
4. Blend the dry ingredients into the wet ingredients, stirring until just combined. Expect a thick batter.
5. Gently fold in the grated zucchini until well distributed, loosening the batter slightly.
6. Incorporate 1 ¼ cups of the chocolate chips, then pour the batter into the prepared loaf pan. Sprinkle remaining chocolate chips on top, pressing them in.
7. Bake for 65 to 75 minutes, or until a toothpick inserted in the center comes out with moist crumbs. If browning too quickly, tent with foil during the last baking phase.
8. Allow the bread to cool in the pan for 15 to 20 minutes before transferring to a wire rack to cool slightly before slicing and serving.

---

Notes

Ensure the zucchini is gently pressed to remove excess moisture for the best texture.
The bread can be stored in an airtight container at room temperature for up to 3 days.
Feel free to substitute with dark chocolate chips for a richer flavor.

---

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 15g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg

More Desserts & Appetizers Recipes

3-Ingredient Blueberry Jam

Shrimp Seasoning

Berry Galette

Mint Oreo Ice Cream Dessert

Easy Peanut Butter Cheerio Bars