Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Chip Zucchini Bread Recipe

4.2 from 54 reviews

  • Author: admin
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This moist and flavorful Chocolate Chip Zucchini Bread combines the natural sweetness of grated zucchini with rich semi-sweet chocolate chips. Perfectly spiced with cinnamon and vanilla, this quick bread is an ideal treat for breakfast, snack, or dessert. Its tender crumb and balanced sweetness make it a family favorite, easy to bake in any standard oven.

Ingredients

Scale

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

  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups (188g) all-purpose flour

Additional Ingredients

  • 1 ½ cups grated zucchini (fresh or thawed frozen)
  • 1 cup (170g) semi-sweet chocolate chips (or your preferred type)

Instructions

  1. 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.
  2. Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until the mixture becomes smooth and well combined.
  3. Add Dry Ingredients: Stir in the cinnamon, baking soda, baking powder, and salt. Gradually add the all-purpose flour, mixing gently just until incorporated to avoid overworking the batter.
  4. Incorporate Zucchini and Chocolate Chips: Gently fold in the grated zucchini and chocolate chips, ensuring they are evenly distributed throughout the batter without overmixing.
  5. Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Optionally, sprinkle some additional chocolate chips on top for a decorative touch.
  6. Bake: Bake the bread 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 more domed top, while a 9×5-inch pan results in a flatter loaf.
  7. Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  8. Store: Store the cooled bread at room temperature, covered with plastic wrap for freshness. For longer storage, freeze the whole loaf or individual slices wrapped in sandwich bags for convenient grab-and-go snacks.

Notes

  • Be careful not to overmix the batter after adding flour to avoid a dense texture.
  • Grated zucchini should be squeezed if very watery to prevent thinning the batter.
  • You can substitute semi-sweet chocolate chips with dark or white chocolate chips based on preference.
  • Make sure to cool the bread completely before slicing to maintain its structure.
  • This bread can be stored at room temperature for up to 3 days, or frozen for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://homegrownbeets.com/chocolate-chip-zucchini-bread-recipe/