If you’ve been on the hunt for a delightful way to sneak some veggies into a sweet treat, this Chocolate Chip Zucchini Bread Recipe is an absolute game changer. Imagine moist, tender bread packed with the subtle freshness of zucchini, punctuated by pockets of melty chocolate chips in every bite. It’s not just a loaf; it’s a cozy hug on your countertop, perfect for breakfast, snack time, or even a comforting dessert. Trust me, once you make this, it will become one of your go-to recipes for turning humble ingredients into something magical.
Ingredients You’ll Need
This Chocolate Chip Zucchini Bread Recipe comes together with simple, pantry-friendly ingredients that each play an essential role in creating the perfect balance of flavor, texture, and color. Whether it’s the richness of the oil or the zip from the cinnamon, every component shines through in the final loaf.
- Vegetable oil (½ cup / 119ml): Keeps the bread moist and tender without overpowering the other flavors.
- Brown sugar (¾ cup / 150g): Adds deep caramel notes and natural moisture for a slightly chewy texture.
- Granulated sugar (¼ cup / 50g): Perfect for balancing sweetness with a little extra lift in the batter.
- Large eggs (2): Bind everything together and add richness for a fluffy, structured crumb.
- Vanilla extract (1 tsp): Enhances the warm spices and chocolate with its sweet, fragrant aroma.
- Cinnamon (2 tsp): Brings a cozy, fragrant spice that complements the zucchini and chocolate beautifully.
- Baking soda (1 tsp): Helps the bread rise perfectly to a light, airy texture.
- Baking powder (½ tsp): Works with baking soda to give the loaf a gentle lift and fluffiness.
- Salt (½ tsp): Balances all the flavors and brightens the sweetness.
- All-purpose flour (1 ½ cups / 188g): Provides the structure to hold all the deliciousness together.
- Grated zucchini (1 ½ cups): Adds natural moisture and subtle veggie goodness without any veggie taste.
- Semi-sweet chocolate chips (1 cup / 170g): Bring bursts of chocolate happiness in every slice; feel free to use your favorite kind.
How to Make Chocolate Chip Zucchini Bread Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray to ensure your bread releases smoothly after baking. This simple prep step lays the foundation for baking success.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and glossy. This blend creates the base that will make your bread incredibly moist and full of flavor.
Step 3: Add Spices and Leavening Agents
Next, stir in the cinnamon, baking soda, baking powder, and salt. These ingredients are the unsung heroes that provide lift, flavor balance, and that irresistible hint of spice that makes zucchini bread so comforting.
Step 4: Incorporate the Flour
Gradually add the all-purpose flour to your batter, folding it in just until combined. Overmixing here can make the bread tough, so gentle is key to keeping a tender crumb.
Step 5: Fold in Zucchini and Chocolate Chips
Now, gently fold in the grated zucchini and chocolate chips, making sure these stars are evenly spread throughout the batter. This step adds that signature moist texture and sweet, melty pockets that make this recipe so addictive.
Step 6: Transfer and Top the Batter
Pour your luscious batter into the prepared loaf pan and smooth the top with a spatula. For an extra touch, sprinkle some additional chocolate chips on top—they melt slightly during baking, creating a gorgeous, inviting finish.
Step 7: Bake Until Perfect
Bake for 50 to 60 minutes until a toothpick inserted into the center comes out clean. Remember, an 8×4-inch pan tends to give a domed loaf, while the 9×5-inch pan produces a flatter top. Either way, your bread will be deliciously baked.
Step 8: Cool Before Enjoying
Let your bread cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. This cooling step allows the bread to set up perfectly for slicing—and trust me, it’s hard to wait but so worth it!
How to Serve Chocolate Chip Zucchini Bread Recipe
Garnishes
Sprinkle a few extra chocolate chips or a light dusting of cinnamon sugar on top to amp up visual appeal and add just a touch more sweetness. A little whipped cream or a smear of cream cheese can also turn a simple slice into a showstopper.
Side Dishes
This bread pairs beautifully with fresh fruit like berries or sliced apples, and a steaming mug of coffee or tea. For an indulgent treat, serve alongside a scoop of vanilla ice cream for dessert that melts in your mouth.
Creative Ways to Present
Try slicing the bread thick and toasting it lightly for a crispy edge and warm center, or cut into small cubes for a playful bread pudding or parfait. Wrapping individual slices in parchment paper and tying with twine makes a charming gift for friends and family.
Make Ahead and Storage
Storing Leftovers
After your bread has cooled completely, store it at room temperature wrapped tightly in plastic wrap or in an airtight container to keep it moist and fresh for up to 3 days. This is perfect for quick breakfasts or afternoon snacks.
Freezing
Freezing is a fantastic way to extend the life of this bread. Wrap the whole loaf or individual slices tightly in plastic wrap and place in a freezer bag. It will keep well for up to 3 months, ready for whenever you crave something sweet and satisfying.
Reheating
To enjoy your frozen bread, thaw it at room temperature or gently warm slices in a toaster oven for a few minutes until soft and fragrant. This reheating step brings back the fresh-baked magic every time.
FAQs
Can I use olive oil instead of vegetable oil?
Yes, you can substitute olive oil, but make sure to use a mild-flavored, light olive oil so it doesn’t overpower the delicate flavors in the Chocolate Chip Zucchini Bread Recipe.
Do I need to peel the zucchini before grating?
There’s no need to peel the zucchini; the skin adds nutrition and a lovely green fleck to the bread that looks beautiful and adds a hint of earthy flavor.
How do I prevent my zucchini bread from being too wet?
Make sure to grate the zucchini finely and gently squeeze out any excess moisture with a clean kitchen towel before adding it to the batter for a perfect moist but not soggy texture.
Can I omit the chocolate chips for a simpler version?
Absolutely! While the chocolate chips add delightful bursts of sweetness, the zucchini bread itself is flavorful and moist enough to shine without them if you prefer a more basic loaf.
Is this recipe suitable for freezing as individual slices?
Yes, freezing individual slices is very convenient. Just wrap them in plastic wrap and store in sealed bags for easy, single-serve treats that thaw quickly and maintain their delicious taste.
Final Thoughts
I truly hope you give this Chocolate Chip Zucchini Bread Recipe a try because it’s one of those recipes that easily becomes a treasured classic. Its comforting blend of moist zucchini, warm spices, and rich chocolate chips offers both nostalgia and a fresh twist. Whether you’re baking for yourself or sharing with loved ones, this bread never fails to bring smiles and warm hearts.
Print
Chocolate Chip Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Chocolate Chip Zucchini Bread combines the subtle earthiness of grated zucchini with sweet chocolate chips, cinnamon, and a hint of vanilla. Perfect for breakfast, snacks, or dessert, this easy-to-make loaf is a wonderful way to incorporate veggies into your baking while satisfying your sweet tooth.
Ingredients
Wet Ingredients
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (188g) all-purpose flour
Mix-ins
- 1 ½ cups grated zucchini (fresh or thawed frozen)
- 1 cup (170g) semi-sweet chocolate chips (or your preferred type)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray to ensure easy removal of the bread after baking.
- Combine wet ingredients: In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Add dry ingredients: Stir in the cinnamon, baking soda, baking powder, and salt. Gradually incorporate the all-purpose flour, stirring just until the batter is combined and free of flour pockets.
- Fold in zucchini and chocolate chips: Gently fold the grated zucchini and chocolate chips into the batter to evenly distribute them without overmixing, which keeps the bread tender.
- Prepare for baking: Pour the batter into the greased loaf pan, smoothing the top with a spatula. Optionally, sprinkle additional chocolate chips on top for an attractive finish.
- Bake the bread: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Note that an 8×4-inch pan will yield a bread with a domed top, while a 9×5-inch pan creates a flatter loaf.
- Cool the bread: Allow the bread to cool in the pan for about 10 minutes to slightly set, then transfer it to a wire rack to cool completely to prevent sogginess.
- Store properly: Once cooled, store the bread at room temperature covered with plastic wrap, or freeze the whole loaf or individual slices in sandwich bags for convenient snacks later.
Notes
- For best results, squeeze out excess moisture from the zucchini before adding it to the batter to prevent sogginess.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to your preference.
- This bread freezes well and can be thawed in the microwave or at room temperature.
- Be careful not to overmix the batter to ensure a tender crumb.
- Adjust baking time slightly if using mini loaf pans or muffins.
