Moist, sweet, and full of flavor this Chocolate Chip Zucchini Bread is the perfect way to use up that zucchini. A delicious and tasty breakfast, lunch or dessert!
I have to admit, I’m highly addicted to Zucchini Bread. When you add in some chocolate chips then it really pushes it over the edge, chocolate and zucchini are some of my two favorite ingredients together.
If you’ve never baked with zucchini you are absolutely missing out on the resource! Zucchini in sweets are absolutely wonderful, especially in this Chocolate Chip Zucchini Bread.
We usually have an overabundance of zucchini and are always looking for something to make with it that isn’t always savory and this bread is one of our most made recipes.
We make a bunch of loaves usually and we give them out to our friends and neighbors and they absolutely love it, so I figured it was about time that I shared my recipe with all of you.
Some of my other favorite bread recipes that we have on our site include Banana Nut Bread, Caramel Swirl Pumpkin Bread, and Chocolate Chunk Vanilla Banana Bread.
WHY THIS RECIPE WORKS:
- Simple pantry baking staples help this recipe come together quickly.
- You can double this recipe to have more, give away or save for later.
- You can remove the chocolate chips and just have a delicious Zucchini Bread.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
All-purpose flour
Eggs
Zucchini
Vegetable oil
Granulated sugar
Ground cinnamon
Ground nutmeg
Baking powder
Baking soda
Salt
Vanilla extract
Chocolate chips
HOW TO MAKE CHOCOLATE CHIP ZUCCHINI BREAD:
- Preheat the oven to 350ºF. Line a 9×5-inch loaf pan with parchment paper, then grease the parchment paper with cooking spray.
- Grate zucchini on the large holes of your box grater. Drain the grated zucchini through a fine-mesh sieve.
- In a large bowl, mix together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
- In a separate large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla until light and fluffy, about 2-3 minutes.
- Fold the dry ingredients into the wet ingredients just until combined.
- Fold in the grated zucchini and chocolate chips.
- Pour the batter into the prepared pan. Bake for 50 to 65 minutes until a toothpick inserted comes out clean.
- Remove the loaf from the oven and allow to cool for 15 minutes in the pan. Transfer to a cooling rack to cool completely before slicing and serving.
DO YOU HAVE TO DRY THE ZUCCHINI BEFORE ADDING IT TO THE BATTER?
Some recipes will ask you to dry your zucchini before adding it as zucchini has a lot of water moisture in there. For this Zucchini Bread we strain out the liquid in a fine-mesh strainer, but then some of the moisture will stay in the bread itself.
WHAT KIND OF CHOCOLATE CHIPS SHOULD I USE?
In this recipe, we like to use semi-sweet chocolate chips. But you can use milk chocolate or dark chocolate as well. It is more of a personal preference. You can also use chocolate chunks.
OTHER DELICIOUS ZUCCHINI DESSERTS:
I love zucchini desserts and like I said if you have never baked with zucchini before you have to, here are some of my other favorite recipes:
- Banana Zucchini Sheet Cake
- Zucchini Pie
- Chocolate Chip Zucchini Bars
- Zucchini Cookies
- Zucchini Brownies
HOW TO STORE:
This bread should keep at room temperature in an airtight container for up to 2-3 days or in the refrigerator for up to one week.
This can also be frozen, to do this bake and cool your bread then wrap in plastic wrap and place in a freezer bag, and place in the freezer where it should keep for up to 2-3 months. Let defrost on the countertop.
TIPS AND TRICKS:
- You can use any of your favorite flavor of chocolate chips, we use semi-sweet in this recipe.
- If you are not a fan of chocolate you can leave it out and still have a delicious bread.
- This can be frozen, see my tips above on how to do that.
- Easily double or triple this recipe as it stores well.
- You can add in nuts if you want a nutty zucchini bread recipe, pecans or walnuts are perfect.
If you want that perfectly moist, and sweet dessert that helps you use up some vegetables then you have to make this Chocolate Chip Zucchini Bread!
If you like this recipe you might also like:
If you’ve tried this CHOCOLATE CHIP ZUCCHINI BREAD let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Chocolate Chip Zucchini Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 2 eggs
- 1 cup grated zucchini
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/3 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2/3 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ºF. Line a 9x5-inch loaf pan with parchment paper, then grease the parchment paper with cooking spray.
- Grate zucchini on the large holes of your box grater. Drain the grated zucchini through a fine-mesh sieve.
- In a large bowl, mix together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
- In a separate large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla until light and fluffy, about 2-3 minutes.
- Fold the dry ingredients into the wet ingredients just until combined.
- Fold in the grated zucchini and chocolate chips.
- Pour the batter into the prepared pan. Bake for 50 to 65 minutes until a toothpick inserted comes out clean.
- Remove the loaf from the oven and allow to cool for 15 minutes in the pan. Transfer to a cooling rack to cool completely before slicing and serving.
Notes
- You can use any of your favorite flavor of chocolate chips, we use semi-sweet in this recipe.
- If you are not a fan of chocolate you can leave it out and still have a delicious bread.
- This can be frozen, see my tips above on how to do that.
- Easily double or triple this recipe as it stores well.
- You can add in nuts if you want a nutty zucchini bread recipe, pecans or walnuts are perfect.
Nutrition
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