If you’re on the hunt for a moist, flavorful treat that sneaks in a little veggie goodness, look no further than this Chocolate Chip Zucchini Bread Recipe. It’s a perfect balance of tender zucchini, warm cinnamon, and gooey chocolate chips, all wrapped up in a golden loaf that feels like a warm hug with every bite. Whether you’re baking for breakfast, a snack, or a cozy dessert, this bread never fails to bring smiles and requests for seconds.
Ingredients You’ll Need
These ingredients are refreshingly simple yet essential for creating a zucchini bread that’s perfectly tender with just the right hint of sweetness and spice. Each component plays its part in building the rich texture and luscious flavor you’ll love.
- Vegetable oil: Keeps the bread moist and tender without overwhelming flavors.
- Brown sugar: Adds a deep caramel sweetness that complements the zucchini.
- Granulated sugar: Balances the sweetness and helps with browning.
- Large eggs: Bind everything together while providing richness.
- Vanilla extract: A subtle warm aroma that enhances all other flavors.
- Cinnamon: Brings a cozy warmth and a little spice to the bread.
- Baking soda and baking powder: Help the loaf rise for a light, airy crumb.
- Salt: Balances the sweetness and intensifies flavors.
- All-purpose flour: The sturdy base that holds the loaf together.
- Grated zucchini: The sneaky star ingredient adding moisture, color, and a gentle veggie taste.
- Semi-sweet chocolate chips: Melty pockets of chocolate that bring indulgence to every slice.
How to Make Chocolate Chip Zucchini Bread Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 350°F (175°C) to ensure it’s perfectly hot when your batter is ready. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray to prevent sticking and help your bread release beautifully after baking.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and slightly glossy. This step balances the sweetness and prepares the perfect base for the dry ingredients to come together.
Step 3: Add the Dry Ingredients
Now stir in your cinnamon, baking soda, baking powder, and salt. Gradually add the all-purpose flour, folding it gently just until combined. Overmixing here can make the bread tough, so a light hand is key to keeping it tender.
Step 4: Fold in Zucchini and Chocolate Chips
Gently incorporate the grated zucchini and chocolate chips into your batter. You want them evenly distributed so every bite has a little veggie surprise paired with melty chocolate magic.
Step 5: Transfer and Bake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. For an extra touch, sprinkle some more chocolate chips on top before baking. Bake for 50 to 60 minutes, checking at around 50 minutes by inserting a toothpick into the center—it should come out clean when it’s done.
Step 6: Cool Before Enjoying
Let the bread cool in the pan for about 10 minutes to set its structure, then transfer it to a wire rack so it can cool completely. This cooling step helps the flavors develop fully and makes slicing easier.
How to Serve Chocolate Chip Zucchini Bread Recipe
Garnishes
Top slices with a light spread of butter or cream cheese for a deliciously creamy contrast. A dusting of powdered sugar can also add a charming, sweet finish ideal for afternoon tea or brunch.
Side Dishes
Serve this bread alongside a fresh fruit salad or a cup of your favorite coffee or tea. The bread’s mild sweetness and moist texture make it a stellar companion to bright, tangy fruits or a warm beverage.
Creative Ways to Present
Cut the bread into thick slices and toast them lightly for a crunchy twist, then spread with nut butter or honey. You can also cube the bread for a playful bread pudding or layer slices in a dessert trifle with whipped cream and berries for an impressive party treat.
Make Ahead and Storage
Storing Leftovers
Keep your leftover bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature to maintain its moistness for up to three days. This helps preserve its delicious texture without drying out.
Freezing
This Chocolate Chip Zucchini Bread Recipe freezes beautifully. Wrap the entire loaf or individual slices in plastic wrap, then place in a freezer bag. Frozen bread will stay fresh for up to three months, making it perfect for meal prep or last-minute snacks.
Reheating
To enjoy the bread warm, simply thaw overnight in the refrigerator if frozen, then microwave a slice for about 15-20 seconds or warm it in a low oven for 10 minutes. This brings back that freshly baked softness and melts the chocolate chips to perfection.
FAQs
Can I substitute the vegetable oil for butter?
Absolutely! Melted butter will add a richer flavor, but it might slightly change the texture, making it a bit denser. Vegetable oil keeps the bread lighter and more moist.
Is it necessary to peel the zucchini?
No need to peel the zucchini—the skin adds vibrant green flecks and extra nutrients without affecting the texture or taste.
Can I use frozen zucchini instead of fresh?
Yes, frozen zucchini works well but be sure to thaw and squeeze out as much moisture as possible. Excess water can make the bread soggy.
How do I know when the bread is fully baked?
Insert a toothpick or skewer into the center of the loaf; if it comes out clean or with a few moist crumbs, your bread is done. If it’s wet batter, bake a little longer.
Can I add nuts or other mix-ins to this recipe?
Of course! Chopped walnuts, pecans, or even shredded coconut add wonderful texture and flavor—just fold them in along with the zucchini and chocolate chips.
Final Thoughts
This Chocolate Chip Zucchini Bread Recipe is such a delightful way to enjoy a homemade treat that’s wholesome and satisfying. I can’t wait for you to try it because once you do, it’s going to become one of those recipes you reach for time and again, whether it’s a lazy morning or a cozy afternoon snack. Happy baking and savor every chocolatey, zucchini-filled bite!
Print
Chocolate Chip Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Chocolate Chip Zucchini Bread combines the natural sweetness of grated zucchini with rich semi-sweet chocolate chips. Perfect for breakfast or an afternoon treat, this quick bread is easy to prepare, featuring warm cinnamon and a perfectly tender crumb baked to golden perfection.
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
- 1 ½ cups (188g) all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Add-ins
- 1 ½ cups grated zucchini (fresh or thawed frozen)
- 1 cup (170g) semi-sweet chocolate chips (or your preferred type)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray to prevent sticking and ensure even baking.
- 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 well combined.
- Add Dry Ingredients: Stir in the cinnamon, baking soda, baking powder, and salt. Gradually add the all-purpose flour, stirring just until the batter comes together, being careful not to overmix.
- Incorporate Zucchini and Chocolate Chips: Gently fold in the grated zucchini and chocolate chips, ensuring they are evenly distributed throughout the batter without deflating it.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Optionally, sprinkle additional chocolate chips on top for a decorative touch and extra chocolate flavor.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Note that an 8×4-inch pan will yield a loaf with a more domed top, while a 9×5-inch pan will produce a flatter loaf.
- Cool: Allow the bread to cool in the pan for about 10 minutes to set. Then transfer it to a wire rack to cool completely, which prevents sogginess on the bottom.
- Store: Once cooled, store the bread at room temperature covered with plastic wrap for up to 3 days. For longer storage, freeze the whole loaf or individual slices wrapped tightly in plastic or sandwich bags for grab-and-go convenience.
Notes
- The zucchini should be grated finely; excess moisture from fresh zucchini can be gently squeezed out if desired to avoid sogginess.
- Use thawed frozen zucchini if fresh is unavailable; just be sure to drain well.
- For a nutty twist, consider adding chopped walnuts or pecans along with the chocolate chips.
- You can substitute semi-sweet chocolate chips with dark chocolate, milk chocolate, or white chocolate chips depending on your preference.
- Make sure not to overmix after adding the flour to keep the bread tender.
- If you prefer a sweeter bread, sprinkle extra chocolate chips on top before baking.
- Cooling completely before slicing helps maintain the bread’s structure.
