Go Back
To make this tasty Chocolate Chip Zucchini Bread, you need these key ingredients: - 2 cups grated zucchini (from about 1 large zucchini, squeezed to remove excess moisture) - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg (optional for extra warmth) - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup vegetable oil (or melted coconut oil for a hint of coconut flavor) - 3 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts or pecans (optional for added crunch) These simple ingredients create a moist and rich bread that everyone loves. The zucchini adds moisture and keeps the bread soft. The chocolate chips bring sweetness and a fun crunch. You can make this bread even better with some optional add-ins: - Chopped nuts: Walnuts or pecans add a nice crunch. - Spices: A pinch of ginger or cardamom can add unique flavors. - Dried fruits: Raisins or cranberries bring extra sweetness and chew. - Coconut flakes: Shredded coconut adds a tropical twist. Feel free to mix and match these add-ins. Each choice adds a new layer of taste that makes this bread special. To make this delicious bread, you will need some basic kitchen tools: - A large mixing bowl - A whisk for mixing dry ingredients - A spatula for folding in the batter - A 9x5 inch loaf pan - A toothpick for testing doneness - Parchment paper (optional, for easy removal) Having the right tools helps you create the perfect loaf. With these items, you can easily whip up a delightful Chocolate Chip Zucchini Bread. For the complete process, check out the Full Recipe. Start by preheating your oven to 350°F (175°C). This step is key to baking. While the oven heats, prepare your 9x5 inch loaf pan. You can grease it with butter or oil. If you prefer, line it with parchment paper. This makes it easier to remove the bread later. In a large bowl, combine the grated zucchini with the vegetable oil. Add in the granulated sugar and brown sugar. Next, crack in the eggs and pour in the vanilla extract. Mix these wet ingredients well. You want everything to blend until it looks smooth. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, and baking soda. Add baking powder, salt, cinnamon, and nutmeg if you like. This step ensures even flavor and rise in your bread. Now, gradually add the dry mixture to the wet ingredients. Use a spatula to stir gently. Mix just until combined; some lumps are okay. Avoid overmixing, as this can make the bread dense. Carefully fold in the chocolate chips and optional nuts. Pour the batter into your prepared loaf pan. Smooth the top with a spatula for even baking. Place the pan in the oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center. It should come out clean or with a few crumbs. Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your rich and moist chocolate chip zucchini bread! For the full recipe, refer to the recipe section. To get the best flavor, start with fresh zucchini. Grate it using a box grater. Place the grated zucchini in a clean kitchen towel. Twist the towel to squeeze out excess moisture. Aim for about one cup of dry zucchini. This step helps avoid a soggy loaf, so don't skip it. Mixing is key to great texture. First, combine wet ingredients in one bowl. In another bowl, mix the dry ingredients. When combining both, stir gently. Stop mixing once you see no dry flour. A few lumps are okay. Overmixing can lead to dense bread, which we want to avoid. Before baking, make sure your oven is preheated to 350°F (175°C). Grease your loaf pan or use parchment paper. Pour the batter in and smooth the top with a spatula. Bake for 50 to 60 minutes. To check for doneness, insert a toothpick into the center. It should come out clean or with just a few crumbs. This helps ensure that your zucchini bread turns out soft and fluffy. For the full recipe, refer to the instructions above. {{image_4}} You can change the nuts in your zucchini bread for fun. Walnuts bring a nice crunch. Pecans add a sweet, buttery taste. You can also skip nuts entirely if you prefer. For the chocolate, use dark chocolate chips for a richer flavor. Or try white chocolate chips for a sweet twist. Mixing different chocolates can make each slice unique and exciting. If you need a gluten-free option, use a gluten-free flour blend. Many blends work well in baking. You can also try almond flour or oat flour as a base. Just make sure to add a binder, like xanthan gum, to help the bread hold together. This way, you can enjoy the same moist and rich taste without the gluten. Want to add more flavor? Try mixing in fruits like bananas or apples. They can make your bread even sweeter and moister. You can also add grated carrots for an extra veggie boost. Just remember to squeeze out any extra liquid from these ingredients to keep the texture right. With these additions, each loaf can be a new adventure in taste! For the full recipe, check out the section above. To store leftover zucchini bread, cool it completely first. Wrap it tightly in plastic wrap or foil. This keeps it moist. You can also place it in an airtight container. Store it at room temperature for up to three days. For longer freshness, keep it in the fridge for about a week. Freezing is a great option for saving zucchini bread. Once it cools, slice it first. Wrap each slice in plastic wrap. Then, put the wrapped slices in a freezer bag. Make sure to remove excess air. You can freeze the bread for up to three months. When ready, thaw it overnight in the fridge. Reheating zucchini bread is simple. For the best taste, use the oven. Preheat it to 350°F (175°C). Place slices on a baking sheet. Heat for about 10 minutes, or until warm. You can also microwave it for 15-20 seconds. Enjoy your rich and moist chocolate chip zucchini bread again! For the full recipe, check out the steps above. You can make this bread healthier by using whole wheat flour instead of all-purpose flour. You can also cut the sugar by using less granulated and brown sugar. Try replacing some oil with unsweetened applesauce for moisture. Adding nuts increases healthy fats and protein. You can also use dark chocolate chips, as they have less sugar. Yes, you can substitute eggs in this recipe. Use 1/4 cup of unsweetened applesauce per egg. You can also use flaxseed meal mixed with water. To do this, combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for five minutes. This will help bind the ingredients. If your zucchini bread is too dense, you may have overmixed the batter. Mix just until combined. Make sure to squeeze out excess moisture from the grated zucchini. You can also add a bit more baking powder to help it rise better. Finally, check your oven's temperature. An oven that runs too cool can lead to dense bread. Chocolate chip zucchini bread lasts about 3 to 4 days at room temperature. Store it in an airtight container. If you want it to last longer, you can refrigerate it for up to a week. You can try many fun variations with this bread. Swap in different nuts like pecans or almonds for added crunch. Use a mix of chocolate chips, like white and dark chocolate, for a twist. You can even add spices like ginger or cardamom for a warm flavor. For added moisture, consider mixing in mashed bananas or applesauce. For the full recipe, check out the previous sections. In this article, we covered how to make delicious chocolate chip zucchini bread. We looked at key ingredients, step-by-step instructions, tips for perfecting your bread, tasty variations, and how to store leftovers. Zucchini bread is fun to bake and easy to enjoy. You can change it up with nuts, fruits, or even gluten-free options. With these tips, you’ll create a treat that’s moist and flavorful each time. Happy baking!

Chocolate Chip Zucchini Bread

Indulge in the deliciousness of this decadent chocolate chip zucchini bread! This easy recipe combines fresh zucchini with rich chocolate chips, resulting in a moist and flavorful loaf that’s perfect for any occasion. Ideal for breakfast or dessert, it's a delightful way to sneak in some veggies. Don't miss out on creating this tasty treat! Click through to explore the full recipe and get baking today!
Print Recipe Pin Recipe

Ingredients
  

2 cups grated zucchini (from about 1 large zucchini, squeezed to remove excess moisture)

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional for extra warmth)

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil (or melted coconut oil for a hint of coconut flavor)

3 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup semi-sweet chocolate chips

1/2 cup chopped walnuts or pecans (optional for added crunch)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it with butter or oil, or line it with parchment paper for easy removal.

    In a large mixing bowl, combine the grated zucchini with the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix these wet ingredients together until they are fully integrated and the mixture is smooth.

      In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). This will ensure that the leavening agents and spices are evenly distributed.

        Gradually incorporate the dry mixture into the wet ingredients, stirring gently with a spatula. Mix just until combined; it’s perfectly fine if the batter remains slightly lumpy. Avoid overmixing, as this could make the bread dense.

          Carefully fold in the chocolate chips and the optional chopped nuts, ensuring they are evenly distributed throughout the batter.

            Pour the batter into your prepared loaf pan, using a spatula to smooth the top for even baking.

              Place the loaf pan in the preheated oven and bake for 50-60 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, but not wet batter.

                Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing to preserve its texture and moistness.

                  - Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8 slices

                    - Presentation Tips: For an inviting presentation, slice the cooled zucchini bread and arrange it on a serving platter. Consider garnishing with a sprinkle of powdered sugar or a drizzle of melted chocolate. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat!