Indulge in a delightful combination of flavors with chocolate chip zucchini bread. This tender bread combines the subtle freshness of grated zucchini with the irresistible sweetness of chocolate chips.
Indulge in a slice of this comforting treat that's sure to satisfy your cravings.
Homemade zucchini bread
Chocolate chip zucchini bread is a delicious quick bread that combines grated zucchini with sweet chocolate chips. This bread boasts a tender texture that is both soft and satisfying. The addition of grated zucchini ensures a moist crumb, while the chocolate chips add pockets of gooey deliciousness.
With each bite, you'll experience the perfect balance of flavors and textures. The zucchini adds a hint of freshness that beautifully complements the richness of the chocolate chips.
Whether enjoyed as a breakfast treat or an afternoon snack, this chocolate chip zucchini bread offers a simple yet delicious indulgence. So go ahead, take a slice, and immerse yourself in the delightful combination of flavors that this bread has to offer.
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Zucchini - Use freshly grated zucchini. There's no need to peel, just remove the stem and grate the entire zucchini. You'll need 1-2 medium-sized zucchini.
- Chocolate Chips - Use your favorite kind of chocolate chip. I used milk chocolate.
- Ground Cinnamon - Adds a warm and aromatic touch adding a hint of spice and depth
- Brown Sugar - Adds sweetness and richness to the bread
- Oil - I use light-tasting oil like canola or vegetable oil. The oil helps keep the crumb soft and adds moisture to the bread.
- Flour - Use regular all-purpose flour
Step-by-step directions
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Combine flour, brown sugar, cinnamon, baking powder, soda, and salt together in a large mixing bowl
- In a separate bowl, combine eggs and oil
- Add the egg mixture to the flour mixture. Mix just until all the egg mixture has been mixed in. The batter will still be very dry.
- Add grated zucchini. Fold in and let the batter rest for 5 minutes. The zucchini will begin releasing moisture. After 5 minutes, fold the zucchini again. The batter should be very loose with plenty of moisture.
- Fold in chocolate chips and place batter in a greased bread pan (8 ½ x 2 ¾)
- Bake in preheated 350°F oven for 55-60 minutes until the bread is fully baked through
- Remove from oven and place on a baking rack. Let cool for 5 minutes, then remove from pan and continue cooling.
- This bread is best eaten once it is fully cooled
Recipe tips
- The batter will be dry until you add the zucchini. Just fold the zucchini in and wait five minutes. The zucchini will begin releasing some of its liquid which will make the batter moist. Just fold gently again before pouring the batter into your pan.
- Don't overmix the batter: When combining the wet and dry ingredients, mix them just until they are incorporated. Overmixing can result in a denser texture, so stir gently to maintain the tender crumb.
- Let the bread cool before slicing: Allow the bread to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing. This will help the bread set and prevent it from crumbling.
Frequently asked questions
I recommend using freshly grated zucchini. It contains the most moisture and it is needed to make the right consistency for the batter.
Yes, chocolate chip zucchini bread can be baked and then frozen. You can freeze the loaf whole or slice the loaf before freezing. Allow the loaf to fully cool, then wrap it and plastic wrap or foil and then place it in a freezer-safe bag. Use within three months for best results.
Baking with zucchini
Zucchini is perfect for baking! It adds a wonderful texture to the bread and provides moisture to the batter. It's a wonderful way to elevate your baked goods and enjoy a touch of wholesome goodness at the same time.
When baking with zucchini, you typically grate the zucchini leaving the skin on. However, if you have a really picky eater who refuses to eat anything with green, or anything zucchini, just peel the zucchini first. They'll never know it's in there! It will be our little secret!
- Zucchini Lime Bread
- Banana Zucchini Bread
- Zucchini Muffins
- Chocolate Zucchini Muffins
- Whole Wheat Zucchini Bread
More delicious quick bread recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious baked goods!
Chocolate Chip Zucchini Bread
Equipment
- Bread Pan (8½ x 2¾ inch pan)
Ingredients
- 2 cups flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 eggs
- ½ cup oil (vegetable or canola)
- 1½ cups grated zucchini
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F
- Combine flour, brown sugar, cinnamon, baking powder, soda and salt together in a large mixing bowl2 cups flour, ½ cup brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda
- In a separate bowl, combine eggs and oil½ cup oil, 3 eggs
- Add the egg mixture to the flour mixture. Mix just until all the egg mixture has been mixed in. The batter will still be very dry.
- Add grated zucchini. Fold in and let the batter rest for 5 minutes. The zucchini will begin releasing moisture. After 5 minutes, fold the zucchini again. The batter should be very loose with plenty of moisture.1½ cups grated zucchini
- Fold in chocolate chips and place batter in a greased bread pan (8 ½ x 2 ¾)1 cup chocolate chips
- Bake in preheated 350°F oven for 55-60 minutes until the bread is fully baked through
- Remove from oven and place on a baking rack. Let cool for 5 minutes, then remove from pan and continue cooling.
- This bread is best eaten once it is fully cooled
Notes
-
- Scoop the freshly grated zucchini into a measuring cup, compacting slightly to ensure an accurate measurement
- The batter will be dry until you add the zucchini. Just fold the zucchini in and wait five minutes. The zucchini will begin releasing some of its liquid which will make the batter moist. Just fold gently again before adding the chocolate chips.
-
- Don't overmix the batter: When combining the wet and dry ingredients, mix them just until they are incorporated. Overmixing can result in a denser texture, so stir gently to maintain the tender crumb.
-
- Let the bread cool before slicing: Allow the bread to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing. This will help the bread set and prevent it from crumbling.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Leave a Reply