Chocolate Chip Zucchini Bread is a super moist, easy recipe with lots of chocolate chips to get the whole family eating their vegetables.
Easy Banana Bread and Zucchini Bread are my original go-to, Quick Bread Recipes, and chocolate chips make them even more delicious!
Sabrina’s Chocolate Chip Zucchini Bread
If you’ve had our easy Chocolate Zucchini Bread, then you know how amazingly scrumptious this unlikely flavor combination can be. Zucchini makes this quick bread super moist and the melted chocolatey bursts bring a perfect balance of sweetness. If you have picky eaters, you don’t need to tell them there are veggies in this bread, but it’s so yummy they probably won’t even care!
Recipe Card
Ingredients
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups zucchini , grated
- 1 cup semi-sweet mini chocolate chips
Instructions
- Preheat oven to 325 degrees and spray a 9×5-inch loaf pan with baking spray.
- Sift the flour, salt, baking soda, baking powder, and cinnamon together in a bowl.
- In a second large bowl, whisk together the eggs, oil, vanilla, and sugar.
- Add the flour mixture to the wet ingredients until just combined.
- Fold in the zucchini and mini chocolate chips carefully.
- Bake for 45-50 minutes, until it springs back when touched, then let cool for 15 minutes before removing from loaf pan.
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Nutrition
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About this Recipe
This bread is easy to make and you don’t even need an electric mixer. All you need is one bowl, a cheese grater, and a good whisk to make this delicious zucchini bread. With only a handful of pantry ingredients, you can make this bread anytime you have an extra zucchini or two. Its a freezer-friendly bread so you can also make a few loaves at a time.
Chef’s Note
This bread is sweet and rich, without being heavy or sugary. You can make it for a healthier dessert or serve it for a quick breakfast with a cup of coffee. If you want to take this tasty bread on the go, bake the batter in a muffin tin for Chocolate Chip Zucchini Muffins. Mini loaves make a delicious edible gift for special occasions and holidays.
Tips and Tricks
- Quick breads like this are heavier than cakes, so to keep the bread from being too dense, don’t over-mix the batter.
- Sift the dry ingredients so that there are no clumps and they will mix easier. Fold in the wet ingredients until just combined, meaning there are no visible dry spots, and that will help ensure you keep a light, fluffy loaf.
- Use a cheese grater on the side with the larger holes to shred shred zucchini and drain on a paper towel to absorb extra moisture. If you use a fine grater, too much liquid will be released and make your bread watery.
- Frost the bread with Cream Cheese Frosting or top with Chocolate Ganache to make it a sweeter dessert.
How to Store
- Serve: Keep bread at room temperature for up to 5 days covered with plastic wrap or in a sealed container. Line the container with a paper towel to absorb moisture.
- Store: Refrigerate, wrapped tightly in plastic wrap or in an airtight container for up to 2 weeks. Bring to room temperature to serve or warm in the microwave.
- Freeze: Cool bread completely and wrap individual slices or the full loaf in aluminum foil and store in a freezer safe bag. Can freeze for up to 6 months and thaw overnight in the refrigerator before reheating.
Variations
- Chocolate Chips: Swap mini chocolate chips with dark chocolate chips, white chocolate chips, chocolate chunks, or semi-sweet chocolate chips. You can also add baking chips like toffee bits or butterscotch chips.
- Spices: Add up to 1 tablespoon total of warm spices like Pumpkin Pie Spice, ground nutmeg, ground cardamom, or ground allspice for even more flavor.
- Nuts: Fold in ½ cup toasted and chopped pecans, walnuts, pistachios, or almonds for a little nutty crunch. You could also add golden raisins, dried cranberries, or other dried fruit for flavor and texture.
- Banana: Combine two favorite bread flavors by adding 1 ripe banana to your wet ingredients and reduce to 1 cup grated zucchini and ⅓ cup vegetable oil.
- Cream Cheese: Soften 8 ounces cream cheese and mix with ¼ cup powdered sugar and 1 teaspoon vanilla, stirring until smooth. Add half the bread batter to the loaf pan, dollop cream cheese mixture and swirl. Repeat with remaining batter and cream cheese mixture.
- Sour Cream: Add up to ½ cup sour cream to make this bread melt-in-your-mouth good. You could also use buttermilk, plain greek yogurt, or vanilla yogurt.
- Muffins: Grease a muffin tin or line with paper liners, then fill each up 2/3 full with the batter. Bake at 350 degrees for 18-22 minutes, until an inserted toothpick comes out clean with moist crumbs.
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How much regular size chocolate chips would you use instead of the mini chips?
Same amount, they are interchangeable. You will just have larger pieces of chocolate in your bread! Thanks for asking 🙂
I prepared this recipe last night on the fly. I needed a dessert and I had zucchini and chocolate chips. Instead of bread I spooned into muffin cups. Didn’t have one last night too full from the large meal, however had two this morning so far. Delish Delish Delish. Moist!
Love this recipe. My zucchini plants are harvesting some beauties right now that I’m excited to use! I tried the recipe without chocolate chips first and it was delicious too. I prefer a bit more of a robust flavor, so I tried this version. Here’s my takeaway. Definitely sifting the flour made a big difference! I added a pinch of allspice which gave the little oomph I was hoping for (which is of course not what everyone wants in a zucchini bread). I also used Ghirardelli semi sweet chocolate chips (not the minis). And I added a few of them to the top of the bread and pushed them just under the dough since they are bigger and would probably sink to the bottom faster.
*also I shredded my zucchini on the box grater on the smallest julienne size using my mandoline and they were even better. There was less liquid. The zucchini just melts into the bread so the larger size cut didn’t make a difference aside from less liquid and it was quicker.