I’ve made countless loaves of Chocolate Chip Zucchini Bread Recipe, but adding chocolate chips completely changed the game for me. The first time I tried this recipe, I was amazed at how the zucchini kept the bread moist while the chocolate melted in every bite.
It’s the perfect blend of sweet and wholesome, making it a family favorite. I love baking this loaf on a cozy weekend morning and sharing it with friends. Every time I make it, it disappears faster than I expect! You can enjoy this sweet treat alongside a savory dish like Southern Fried Cabbage Recipe for a complete brunch spread.
Ingredients
Here’s what you’ll need to make this irresistible chocolate chip zucchini bread, along with tips to get it perfect:
- 2 cups all-purpose flour – provides structure; spoon and level for accurate measurement.
- 1 teaspoon baking soda – helps the bread rise; don’t skip it.
- ½ teaspoon baking powder – adds lightness and texture.
- ½ teaspoon salt – balances sweetness.
- 1 teaspoon ground cinnamon – warms up the flavor beautifully.
- ¼ teaspoon ground nutmeg – optional, but adds a subtle depth.
- ½ cup vegetable oil – keeps the bread moist; I like using neutral oils.
- ½ cup unsweetened applesauce – adds moisture and natural sweetness.
- ¾ cup granulated sugar – sweetens evenly without overpowering.
- ½ cup brown sugar, packed – adds a hint of caramel flavor.
- 2 large eggs – bind ingredients together; room temperature eggs work best.
- 1 teaspoon pure vanilla extract – enhances the flavor of chocolate and zucchini.
- 2 cups shredded zucchini – use fresh, not frozen, and squeeze out excess moisture.
- 1 cup chocolate chips – semi-sweet works best for a balanced sweetness.
Note: Several servings
Variations
If you want to tweak this recipe, here are some ideas:
- Use dairy-free chocolate chips and oil for a vegan option.
- Swap sugar with coconut sugar or a sugar substitute for a lower-sugar version.
- Add chopped nuts like walnuts or pecans for crunch.
- Mix in a teaspoon of espresso powder to enhance the chocolate flavor.
- Use half whole wheat flour for a slightly nuttier, healthier loaf.
- Pairing it with a main course, such as Marry Me Salmon Recipe, makes for a delightful dinner dessert combination.
Cooking Time
Here’s a quick overview of how long this recipe takes:
- Prep Time: 20 minutes
- Cooking Time: 55–60 minutes
- Total Time: 1 hour 20 minutes
Equipment You Need
Here’s what I use to make this bread perfectly:
- 9×5-inch loaf pan – holds the batter in the perfect shape.
- Large mixing bowl – for combining wet and dry ingredients.
- Whisk or electric mixer – makes the batter smooth and airy.
- Grater – to shred zucchini finely.
- Cooling rack – ensures the bread cools evenly without getting soggy.
- Spatula – for folding chocolate chips and transferring batter to pan.
How to Make Chocolate Chip Zucchini Bread Recipe?
Prepare Your Ingredients
Start by preheating the oven and gathering everything. Shred your zucchini finely and measure out the dry and wet ingredients separately. I always like to line my loaf pan with parchment for easy removal.
Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures even distribution and prevents clumps. I usually give it a quick taste of the cinnamon mix—just to smell it, of course!
Combine Wet Ingredients
In another bowl, beat the eggs lightly, then mix in oil, applesauce, sugars, and vanilla extract. Whisk until smooth. I find this step makes the batter extra moist and slightly fluffy.
Incorporate Zucchini
Fold the shredded zucchini into the wet mixture gently. Make sure every shred is coated—it keeps the bread moist without being too wet. At this point, your kitchen starts smelling amazing.
Combine Wet and Dry
Slowly add the dry ingredients to the wet mixture and stir just until combined. Overmixing can make the bread dense. I usually stop when I still see a few streaks of flour; it bakes into a soft texture.
Add Chocolate Chips
Fold in the chocolate chips evenly. I like to reserve a few to sprinkle on top for that irresistible look after baking.
Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top. Bake at 350°F (175°C) for 55–60 minutes, or until a toothpick comes out clean. The smell during baking is pure heaven!
Cool Before Slicing
Let the bread cool in the pan for 10–15 minutes, then transfer to a cooling rack. This prevents it from being too moist or falling apart. I always wait—hard to resist, but worth it!
Additional Tips for Making This Recipe Better
Here are some tips I learned from making this bread many times:
- I always squeeze excess water from the zucchini to prevent soggy bread.
- Using room temperature eggs makes mixing easier and the texture smoother.
- For extra flavor, I toast a few nuts and fold them in.
- Don’t overbake; slightly underdone bread is more moist and tender.
- I sprinkle a few chocolate chips on top halfway through baking for a prettier loaf.
How to Serve Chocolate Chip Zucchini Bread
Serving this bread can be as simple or fancy as you like:
- Slice it thick and serve warm with a pat of butter.
- Add a drizzle of honey or chocolate over the top for extra indulgence.
- Serve with a side of fresh berries for a breakfast treat.
- Wrap slices individually for lunchboxes or gifting—they’re always a hit.
Nutritional Information
Here’s a rough estimate per slice (assuming 12 slices per loaf):
- Calories: 220 kcal – just enough to satisfy a sweet craving.
- Protein: 3 g – thanks to eggs and flour.
- Carbohydrates: 35 g – mostly from zucchini and sugars.
- Fat: 9 g – from oil and chocolate chips, keeping it moist.
Make Ahead and Storage
Storing: Store in an airtight container at room temperature for up to 3 days. I usually slice and cover it tightly—it stays soft and fresh.
Freezing: Wrap the loaf or individual slices in plastic wrap and freeze for up to 3 months. I like to thaw overnight in the fridge before enjoying.
Reheating: Warm slices in the microwave for 15–20 seconds or in a 300°F oven for 5–7 minutes. It tastes just like fresh-baked every time!
Why You’ll Love This Recipe
This chocolate chip zucchini bread is a total winner. Here’s why I love it:
- Quick and easy to make – minimal effort for maximum flavor.
- Moist and tender – the zucchini keeps it soft for days.
- Versatile – perfect for breakfast, dessert, or a snack.
- Customizable – add nuts, spices, or swap ingredients easily.
- Crowd-pleaser – the chocolate chips make it irresistible to kids and adults alike.
Chocolate Chip Zucchini Bread Recipe
Ingredients
Method
- Start by preheating the oven and gathering everything. Shred your zucchini finely and measure out the dry and wet ingredients separately. I always like to line my loaf pan with parchment for easy removal.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures even distribution and prevents clumps. I usually give it a quick taste of the cinnamon mix—just to smell it, of course!
- In another bowl, beat the eggs lightly, then mix in oil, applesauce, sugars, and vanilla extract. Whisk until smooth. I find this step makes the batter extra moist and slightly fluffy.
- Fold the shredded zucchini into the wet mixture gently. Make sure every shred is coated—it keeps the bread moist without being too wet. At this point, your kitchen starts smelling amazing.
- Slowly add the dry ingredients to the wet mixture and stir just until combined. Overmixing can make the bread dense. I usually stop when I still see a few streaks of flour; it bakes into a soft texture.
- Fold in the chocolate chips evenly. I like to reserve a few to sprinkle on top for that irresistible look after baking.
- Pour the batter into the prepared loaf pan and smooth the top. Bake at 350°F (175°C) for 55–60 minutes, or until a toothpick comes out clean. The smell during baking is pure heaven!
- Let the bread cool in the pan for 10–15 minutes, then transfer to a cooling rack. This prevents it from being too moist or falling apart. I always wait—hard to resist, but worth it!
Notes
- I always squeeze excess water from the zucchini to prevent soggy bread.
- Using room temperature eggs makes mixing easier and the texture smoother.
- For extra flavor, I toast a few nuts and fold them in.
- Don’t overbake; slightly underdone bread is more moist and tender.
- I sprinkle a few chocolate chips on top halfway through baking for a prettier loaf.
