If you’re on the hunt for a delightful treat that perfectly balances the moistness of fresh zucchini with the sweet burst of melty chocolate chips, this Chocolate Chip Zucchini Bread Recipe is exactly what you need. It’s a comforting, crowd-pleasing loaf that feels like a warm hug in slice form, with a texture so tender and flavors so rich you won’t believe how simple the ingredients come together to create magic in your kitchen. Whether you’re sneaking veggies into a sweet snack or craving an irresistible homemade loaf, this recipe is a total winner.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients list. Each component plays a crucial role: eggs and sour cream add moisture and richness, spices bring cozy warmth, and of course, zucchini keeps the bread wonderfully tender. The chocolate chips? Pure joy in every bite.
- 1 large egg: Acts as a binder and adds structure to your bread.
- ½ cup vegetable or canola oil: Keeps the bread moist and tender without overwhelming flavor.
- ½ cup sour cream or Greek yogurt: Adds richness and a slight tang that brightens the loaf.
- 1 teaspoon vanilla extract: Enhances the overall sweetness and aroma of the bread.
- ½ cup granulated sugar: Balances moisture and sweetness for a perfect crumb.
- ½ cup packed light brown sugar: Adds depth with its caramel notes.
- 1 ½ cups all-purpose flour: Provides the essential structure to hold everything together.
- 1 teaspoon cinnamon: Warms up the flavor profile with a touch of spice.
- ½ teaspoon baking soda: Helps the bread rise and creates a light texture.
- ½ teaspoon baking powder: Supports leavening for a tender crumb.
- ¼ teaspoon salt: Balances sweetness and enhances all other flavors.
- 1 ½ cups freshly grated zucchini: Adds moisture and a subtle earthy freshness without overpowering.
- 1 cup semi-sweet chocolate chips: Optional but absolutely recommended for gooey pockets of chocolate, with extra reserved for topping.
How to Make Chocolate Chip Zucchini Bread Recipe
Step 1: Prep Your Oven and Pan
Start by setting your oven to a cozy 350°F and prepare your loaf pan by spraying it with floured cooking spray, or grease and flour it generously. This step ensures your bread will release beautifully once baked and prevents any frustrating sticking.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, whisk together the large egg, oil, sour cream, vanilla extract, granulated sugar, and light brown sugar. This blend creates a luxurious, smooth base that’s both rich and lightly sweet—key for that perfect zucchini bread texture.
Step 3: Mix in the Dry Ingredients
Next, stir in the flour, cinnamon, baking soda, baking powder, and salt. It’s crucial to mix just until combined—overmixing can lead to a tough loaf. This careful approach keeps the bread tender and light.
Step 4: Add the Grated Zucchini
Fold in the freshly grated zucchini gently to maintain the batter’s airy quality. The zucchini adds incredible moisture and a subtle veggie sweetness, which makes this bread so irresistibly soft without feeling heavy.
Step 5: Incorporate the Chocolate Chips
Stir in your chocolate chips, then pour the batter into your prepared pan. Don’t forget to sprinkle a few extra chocolate chips on top—they melt into gorgeous pockets during baking and provide a pretty finish.
Step 6: Bake to Perfection
Bake the bread for about 50 minutes. Around the 25 to 30-minute mark, tent the pan loosely with foil to avoid over-browning while ensuring thorough baking. A toothpick inserted in the middle should come out clean or with just melted chocolate—not raw batter.
Step 7: Cool and Enjoy
Allow the bread to cool in the pan for about 30 minutes before removing it. This rest time helps the loaf set perfectly, so it slices without crumbling. Then, it’s ready to enjoy!
How to Serve Chocolate Chip Zucchini Bread Recipe
Garnishes
For an irresistible touch, try spreading a pat of butter or a smear of cream cheese on warm slices. A light dusting of powdered sugar can also add charm and a hint of extra sweetness, making every bite feel like a little celebration.
Side Dishes
This bread pairs beautifully with a cup of hot coffee or tea for breakfast or an afternoon snack. For a more substantial approach, serve it alongside fresh fruit or a small bowl of yogurt to create a balanced and satisfying treat.
Creative Ways to Present
Cut the zucchini bread into small cubes for a party platter paired with dips like mascarpone or nut butters. You can also transform slices into a decadent dessert by adding a scoop of vanilla ice cream and a drizzle of chocolate sauce.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap the bread airtight and store it at room temperature for up to five days. This method keeps it soft and flavorful, perfect for quick snacks or breakfast on the go.
Freezing
If you want more time to savor this amazing loaf, freezing is your best friend. Wrap individual slices or the entire loaf tightly in plastic wrap and place it in a freezer bag or container. It will keep for up to four months without losing its marvelous texture or flavor.
Reheating
When you’re ready to enjoy frozen or refrigerated bread, a quick reheat in the microwave or toaster oven will bring back that freshly baked warmth. Just 20 to 30 seconds is enough to melt the chocolate chips and freshen up the crumb.
FAQs
Can I use a different type of oil instead of vegetable or canola?
Absolutely! Light olive oil or melted coconut oil can be great substitutes and will offer subtle variations in flavor, but avoid strong-flavored oils as they may overpower the delicate zucchini bread.
Do I need to peel the zucchini before grating it?
There’s no need to peel the zucchini; the skin adds beautiful color and nutrients. Just make sure to blot it well to remove excess moisture which can affect the bread’s texture.
Can I make this recipe gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free blend, ideally one meant for baking. Just keep in mind that the texture might differ slightly, becoming a bit crumblier depending on your flour choice.
What’s the secret to preventing the bread from drying out?
The combination of sour cream and oil contributes majorly to the moistness, but also be sure not to overbake it. Tent with foil halfway through to prevent the crust from getting too browned and dry.
Can I omit the chocolate chips?
Of course! The zucchini bread is delicious on its own with just the cinnamon spice kicking in. But if you want an extra treat, adding chocolate chips takes it to a whole new level of yum.
Final Thoughts
This Chocolate Chip Zucchini Bread Recipe is one of those hidden gems that quickly becomes a beloved staple in any home kitchen. It combines simple ingredients in a way that delivers a moist, flavorful loaf perfect for sharing or savoring solo. I highly encourage you to give this recipe a try and see how effortlessly you can impress your family and friends with a sweet, veggie-packed homemade bread that tastes like pure happiness.
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Chocolate Chip Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and moist Chocolate Chip Zucchini Bread, perfect for a sweet treat with a hint of cinnamon and melty chocolate chips. This quick bread combines freshly grated zucchini with a tender crumb and rich chocolate flavor, ideal for breakfast or snack time.
Ingredients
Wet Ingredients
- 1 large egg
- ½ cup vegetable or canola oil
- ½ cup sour cream or Greek yogurt (full-fat sour cream used)
- 1 teaspoon vanilla extract
Dry Ingredients
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt (or to taste)
Other Ingredients
- 1 ½ cups freshly grated zucchini (blotted and firmly packed)
- 1 cup semi-sweet chocolate chips (optional but recommended, with a few reserved for topping)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour the pan to prevent sticking. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, vegetable or canola oil, sour cream (or Greek yogurt), vanilla extract, granulated sugar, and light brown sugar until fully combined and smooth.
- Add Dry Ingredients: Sift in or add the all-purpose flour, cinnamon, baking soda, baking powder, and salt to the wet mixture. Stir gently until just combined, taking care not to overmix to keep the bread tender.
- Incorporate Zucchini: Fold in the freshly grated and well-blotted zucchini gently, ensuring it’s evenly distributed without overworking the batter.
- Add Chocolate Chips: Stir in the semi-sweet chocolate chips, reserving a handful to sprinkle on top of the batter once poured into the loaf pan.
- Bake: Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips on top. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean or with only melted chocolate. To avoid excessive browning, tent the pan with foil around the 25 to 30-minute mark.
- Cool and Store: Let the bread cool in the pan for approximately 30 minutes before removing. Store the bread airtight at room temperature for up to 5 days, refrigerate for up to 8 days, or freeze for up to 4 months for best freshness.
Notes
- Make sure to blot the grated zucchini to remove excess moisture; this helps prevent a soggy bread.
- Do not overmix the batter once the flour is added to maintain a tender crumb.
- Tenting with foil during baking prevents the top from burning while ensuring the inside cooks evenly.
- You can substitute sour cream with full-fat Greek yogurt for a slightly tangier taste.
- Chocolate chips are optional but highly recommended for added sweetness and texture.
- Allow the bread to cool completely before slicing to avoid crumbling.
