Chocolate Chip Zucchini Bread Recipe
Get ready to fall in love with a slice of pure comfort! This Chocolate Chip Zucchini Bread Recipe brings together the best of both worlds: the tender, moist crumb of classic zucchini bread and the irresistible sweetness of chocolate chips. It’s the kind of loaf you bake when you want something cozy yet just a little bit indulgent, with the subtle earthiness of zucchini hiding in every delicious bite. Whether you’re sneaking veggies into dessert or just craving an extra-special treat, this recipe quickly becomes a year-round favorite.
Ingredients You’ll Need
You’ll be amazed at how a handful of humble pantry and fridge staples come together to create such a flavorful loaf. Every ingredient here serves a purpose — from building structure and richness, to adding warmth, moisture, or little bursts of chocolate throughout.
- All-purpose flour: The foundation for structure, ensuring a fluffy yet sturdy loaf.
- Baking powder & baking soda: Our leavening duo gives the bread just the right lift and keeps it light.
- Salt: Just a bit helps highlight all the sweet and spicy notes in the bread.
- Ground cinnamon: Adds cozy warmth and that nostalgic aroma you can’t resist.
- Ground nutmeg: Just a tiny pinch elevates the loaf with a gentle, earthy spice.
- Large eggs: Essential for binding and that tender crumb.
- Vegetable oil: Keeps the bread incredibly moist for days without overpowering the other flavors.
- Granulated sugar: Adds sweetness, of course, but also helps achieve that perfect crumb.
- Brown sugar: The molasses in brown sugar deepens the flavor and adds extra moisture.
- Vanilla extract: Infuses the whole loaf with a subtle, rounded sweetness.
- Grated zucchini: The secret to an ultra-moist bread — squeeze it well to avoid sogginess!
- Semi-sweet chocolate chips: Chocolate in every bite brings joy and makes each slice irresistible.
How to Make Chocolate Chip Zucchini Bread Recipe
Step 1: Preheat and Prep the Pan
First things first, set your oven to 350°F (175°C) — a steady heat ensures that your loaf bakes evenly. Grease a 9×5-inch loaf pan with butter or nonstick spray, making sure to coat every corner. This simple step guarantees that your Chocolate Chip Zucchini Bread Recipe will slide out beautifully after baking, without any heartbreaking sticking.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Think of this step as more than just mixing: it’s your opportunity to distribute those warm spices evenly, so every bite tastes perfectly spiced and never clumpy.
Step 3: Mix the Wet Ingredients
Now, grab a large bowl for the eggs, oil, both sugars, and vanilla. Mix until smooth and glossy — this is what gives your loaf its plush, tender crumb. The combination of granulated and brown sugar creates a perfect balance of sweetness with a touch of caramel depth.
Step 4: Incorporate the Zucchini
Add the grated zucchini to your wet mixture, making sure you’ve squeezed out as much excess liquid as possible. Stirring it in at this stage evenly disperses those tiny green flecks and ensures your bread is moist, not soggy. This hidden veggie is what makes the Chocolate Chip Zucchini Bread Recipe so uniquely luscious!
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet, stirring gently just until you see no more streaks of flour. Overmixing can lead to dense bread, so a light hand here ensures a soft texture. Watch the batter transform with little flecks of green and hints of spice throughout.
Step 6: Fold in the Chocolate Chips
Switch to a spatula and fold in the chocolate chips. Be generous, and fold just enough to distribute those chocolate pieces without overworking the batter. Every slice will have pockets of melty, gooey chocolate — precisely how it should be!
Step 7: Bake to Perfection
Pour the batter into your greased pan and smooth the top. Slide it into the oven and bake for 50 to 60 minutes. Keep an eye out — when a toothpick inserted in the center comes out clean (a little melted chocolate is okay!), it’s ready. Let the loaf cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. The hardest part is waiting for it to slice!
How to Serve Chocolate Chip Zucchini Bread Recipe
Garnishes
A dusting of powdered sugar adds a snowy finish and pleasing contrast to the dark chocolate chips. For an extra treat, drizzle with a little melted chocolate or a swipe of cream cheese frosting. A few extra chocolate chips or walnut halves sprinkled on top just before baking can also make it look bakery-worthy.
Side Dishes
This Chocolate Chip Zucchini Bread Recipe pairs perfectly with a steaming mug of coffee or your favorite herbal tea. For breakfast, serve warm slices with a pat of butter and a side of fresh berries or orange slices. If you want to go all out, offer it alongside a scoop of Greek yogurt or a bowl of fruit salad.
Creative Ways to Present
Try cutting thick slices into cubes, then stack them in parfait glasses with layers of whipped cream and berries for a deconstructed trifle. For brunch buffets, slice and serve on a pretty wooden board with honey, nut butter, or jams on the side. You can even toast a slice and use it as a sweet base for vanilla ice cream — trust me, it’s next-level delicious.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Chocolate Chip Zucchini Bread Recipe tightly in plastic wrap or foil to keep it from drying out. It stores well at room temperature for up to three days, or in the refrigerator for about a week. The flavors get even better the next day, making leftovers (if you have any!) a real treat.
Freezing
This recipe freezes beautifully! Slice the bread, separate the slices with parchment, and store them in an airtight container or freezer bag. They’ll keep for up to three months. When you’re ready to enjoy, just grab a slice or two — it’s perfect for snacking on your schedule.
Reheating
To bring back that just-baked magic, reheat individual slices in the microwave for about 10 seconds, or wrap in foil and warm gently in a low oven. This softens the bread and brings the chocolate back to its gooey, melty state. Your kitchen will smell incredible all over again!
FAQs
Can I make this Chocolate Chip Zucchini Bread Recipe gluten-free?
Absolutely. Swap the all-purpose flour for your favorite gluten-free baking blend (look for one that includes xanthan gum). The texture stays soft and tender, and all the flavor shines through wonderfully!
Do I need to peel the zucchini before grating?
Nope! The peel is thin, tender, and almost disappears during baking. It also adds extra color and nutrition. Just give the zucchini a good wash before grating, and you’re good to go.
Can I use a different kind of chocolate chips?
Of course. Dark, milk, or even white chocolate chips work beautifully here. Mini chocolate chips will give you more chocolate in every bite, while larger chips make for bigger, gooier pockets of chocolate.
What can I substitute for vegetable oil?
If you’d like a lighter loaf, replace half or all of the oil with unsweetened applesauce or melted coconut oil. The Chocolate Chip Zucchini Bread Recipe will still be ultra-moist and delicious!
How do I keep my bread from getting soggy?
The key is to squeeze as much moisture as possible from the grated zucchini before adding it to the batter. After grating, use a kitchen towel or paper towels to wring out the excess liquid. This step guarantees the perfect crumb and prevents sogginess.
Final Thoughts
If you’re looking for a way to savor summer’s bounty or simply want an effortless, crowd-pleasing treat, I can’t recommend this Chocolate Chip Zucchini Bread Recipe enough. Whether you go classic or add your own twist, you’re in for something special with each slice. Bake a loaf soon — you’ll see why this is a favorite in kitchens everywhere!
Print
Chocolate Chip Zucchini Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich, moist goodness of Chocolate Chip Zucchini Bread. This recipe combines the sweetness of chocolate chips with the subtle flavor of zucchini for a delightful treat.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (excess moisture squeezed out)
Additional:
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In a large bowl, beat the eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth. Stir in the grated zucchini.
- Blend Batter: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a healthier option, substitute half the oil with unsweetened applesauce.
- You can also use whole wheat flour or add chopped walnuts for extra texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 17g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
