If you love a delightful treat that combines the wholesome goodness of garden-fresh zucchini with the irresistible charm of melty chocolate chips, then you are absolutely going to adore this Chocolate Chip Zucchini Bread Recipe. It’s the perfect way to sneak veggies into a sweet treat without sacrificing flavor, resulting in a moist, fragrant loaf that’s as comforting as it is delicious. Whether you’re looking for a cozy breakfast, an afternoon snack, or a crowd-pleasing dessert, this bread hits all the right notes and will quickly become a beloved classic in your kitchen.
Ingredients You’ll Need
Every ingredient in this Chocolate Chip Zucchini Bread Recipe plays a starring role in creating that perfect balance of flavor, texture, and aroma. From the warm spices that give the bread its cozy depth, to the moist zucchini that keeps it tender, each element is essential and simple to gather.
- 1 3/4 cups all-purpose flour: The base that gives structure to the bread while keeping it soft.
- 1 1/2 teaspoons baking powder: Helps the bread rise nicely, ensuring a light crumb.
- 1/2 teaspoon baking soda: Reacts with acids in the batter to give lift and tenderness.
- 1 1/2 teaspoons ground cinnamon: Adds warmth and a hint of spice that complements the zucchini beautifully.
- 1/4 teaspoon nutmeg: A subtle addition that elevates the flavor with fragrant notes.
- 1/4 teaspoon ground ginger: Brings a gentle zing, brightening the overall taste.
- 1/2 teaspoon kosher salt: Balances sweetness and enhances the flavors.
- 3/4 cup packed brown sugar: Adds a deep caramel sweetness and moistness.
- 2 large eggs, at room temperature: Help bind everything together and add richness.
- 1/2 cup unsalted butter, melted and slightly cooled: Provides moistness and a wonderful buttery flavor.
- 2 cups shredded zucchini: The star veggie that adds moisture and a tender texture without overpowering.
- 1 1/2 teaspoons pure vanilla extract: Enhances all the flavors with its sweet aroma.
- 1 1/4 cups chocolate chips, divided: Give each bite irresistible pockets of melty, sweet chocolate.
- 1 tablespoon turbinado sugar, for sprinkling on bread: Creates a crunchy, sparkling top crust that’s so inviting.
How to Make Chocolate Chip Zucchini Bread Recipe
Step 1: Preheat and Prepare Pan
Start by heating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray or butter to ensure the bread comes out smoothly after baking. This simple prep is key to achieving those beautiful, clean slices without any sticking hassles.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and kosher salt. This step ensures that all your dry ingredients are evenly distributed, which helps the bread bake consistently and develop its wonderful spice notes throughout every bite.
Step 3: Combine Wet Ingredients
In a large bowl, stir the packed brown sugar, eggs, and melted butter until the mixture is smooth and creamy. Then, fold in the shredded zucchini and vanilla extract. This combination is the magic behind the moist, tender crumb and delicate sweetness that makes this zucchini bread truly unforgettable.
Step 4: Incorporate Dry Ingredients
Gradually add the dry mixture to the wet bowl, stirring gently until just combined. It’s so important not to overmix here, as you want your bread to stay light and tender, not tough. Finally, fold in 1 cup of the chocolate chips for those surprise bursts of chocolaty delight throughout the loaf.
Step 5: Prepare to Bake
Pour the batter evenly into your prepared loaf pan. Sprinkle the top generously with turbinado sugar to create a golden, crunchy topping. Then scatter the remaining 1/4 cup of chocolate chips over the top for extra pockets of sweetness as the bread bakes.
Step 6: Bake the Bread
Place your loaf pan in the oven and bake for 50 to 65 minutes. You’ll know it’s done when the bread has a beautiful golden brown color and a toothpick inserted into the center comes out clean. This patient baking time lets the flavors meld perfectly and develops that irresistible crust.
Step 7: Cool the Bread
Once out of the oven, let the bread rest in the pan for about 10 minutes to firm up a little. Then, carefully loosen the edges with a bread knife and transfer the loaf to a wire rack to cool completely. This step is essential to achieve the perfect slice each time, allowing the bread’s interior to set just right.
How to Serve Chocolate Chip Zucchini Bread Recipe
Garnishes
Sprinkle a little additional turbinado sugar or dust the slices lightly with powdered sugar for an elegant touch. You can also add a thin spread of softened butter or cream cheese to enhance the moistness and richness, making each bite even more comforting and indulgent.
Side Dishes
This bread shines on its own, but it pairs wonderfully with a hot cup of coffee or tea for a cozy breakfast or snack. For more substantial meals, try serving it alongside a fresh fruit salad or a bowl of warm soup to balance sweetness with freshness or warmth.
Creative Ways to Present
For a brunch spread, slice the bread into thick pieces and arrange on a wooden board with small bowls of jam, honey, and extra chocolate chips for dipping. You could also toast the slices lightly and top with a smear of nut butter and sliced bananas for a playful twist on serving this Chocolate Chip Zucchini Bread Recipe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover zucchini bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature to maintain moisture. It will stay fresh for about 3 days, perfect for grabbing quick slices throughout the week without sacrificing taste or texture.
Freezing
If you want to keep this bread for longer, slice it first and freeze the pieces in a single layer on a baking sheet. Once frozen, transfer the slices to a resealable freezer bag. This way, you can thaw and enjoy a slice whenever a chocolate and zucchini craving strikes, with no loss of quality.
Reheating
To warm up your zucchini bread, pop a slice in the toaster oven or microwave for about 15-20 seconds until soft and fragrant. This quick reheat revives the bread’s gooey chocolate chips and fresh-baked aroma, making it taste just like it came out of the oven.
FAQs
Can I use regular sugar instead of brown sugar in this Chocolate Chip Zucchini Bread Recipe?
Yes, you can substitute regular granulated sugar, but the brown sugar adds moisture and a richer flavor profile thanks to its molasses content. If you use white sugar, the bread may be slightly less moist and less complex in taste.
Do I need to peel the zucchini before shredding?
No need to peel! The skin is thin and soft when baked, plus it adds a lovely hint of color and extra nutrients to your chocolate chip zucchini bread. Just make sure to shred the zucchini finely.
Can I use mini chocolate chips instead of regular size?
Absolutely! Mini chocolate chips will disperse more evenly through the bread, giving you little bursts of chocolate in almost every bite. They work just as well and melt beautifully.
Is it okay to substitute the butter with oil?
You can swap melted butter for vegetable or canola oil in equal amounts, though the bread might be a bit less rich in flavor. Butter adds that nice depth and subtle nuttiness that compliments the chocolate chips and spices perfectly.
How long will the bread keep fresh if refrigerated?
Refrigerating chocolate chip zucchini bread can dry it out, so it’s best to keep it wrapped tightly. If you refrigerate, it should last about 5 to 7 days, but bringing it back to room temperature or warming before serving is a good idea for best flavor and texture.
Final Thoughts
This Chocolate Chip Zucchini Bread Recipe is a joyous celebration of cozy flavors, simple ingredients, and a little bit of chocolate bliss. Once you try it, you’ll understand why it’s one of those recipes you’ll want to keep making again and again. So dive into the kitchen, bake up a loaf, and share the warmth and sweetness with everyone you love!
Print
Chocolate Chip Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Chocolate Chip Zucchini Bread is a moist, flavorful treat that combines the subtle sweetness of zucchini with warm spices and rich chocolate chips. Perfect for breakfast, snack time, or dessert, this easy-to-make bread boasts a tender crumb, a hint of cinnamon and nutmeg, and delightful pockets of melted chocolate throughout. It’s a wonderful way to sneak some veggies into your baking while indulging in a classic comfort food favorite.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
Wet Ingredients
- 3/4 cup packed brown sugar
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 cups shredded zucchini
- 1 1/2 teaspoons pure vanilla extract
Add-ins
- 1 1/4 cups chocolate chips, divided
- 1 tablespoon turbinado sugar, for sprinkling on bread
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray to prevent sticking, then set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and kosher salt, ensuring even distribution of leavening and spices.
- Combine Wet Ingredients: In a large bowl, stir together the packed brown sugar, eggs, and melted unsalted butter until smooth. Add the shredded zucchini and pure vanilla extract, mixing until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined to avoid overmixing, then carefully fold in 1 cup of the chocolate chips.
- Prepare to Bake: Pour the batter evenly into the prepared loaf pan. Sprinkle the top with turbinado sugar to add a sweet, crunchy finish, then scatter the remaining 1/4 cup chocolate chips for extra chocolate pockets.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
- Cool the Bread: Remove the bread from the oven and let it rest in the pan for 10 minutes. Loosen the edges with a bread knife, carefully remove the loaf from the pan, and cool completely on a wire rack before slicing to ensure optimal texture.
Notes
- For best results, shred zucchini using the large holes of a box grater and gently squeeze out excess moisture before adding to the batter.
- You can substitute the all-purpose flour with a gluten-free blend if desired; adjust baking time as needed.
- Be careful not to overmix the batter as this can make the bread dense and tough.
- Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; slice and freeze portions individually for a quick snack later.
