Discover the delightful marriage of sweet chocolate and fresh zucchini in this Chocolate Chip Zucchini Bread Recipe! Moist, fragrant, and irresistibly delicious, it’s a wonderful way to sneak veggies into your treats without sacrificing flavor.
Why You’ll Love This Recipe
- Sneaky Veggie Boost: The zucchini adds moisture and nutrition without overpowering the sweetness.
- Chocolate Lover’s Dream: Melty chocolate chips throughout deliver pockets of pure indulgence in every bite.
- Simple Ingredients: Pantry staples come together easily to create a truly comforting treat.
- Perfectly Spiced: Warm cinnamon, nutmeg, and ginger add depth and cozy flavors that compliment the chocolate and zucchini.
Ingredients You’ll Need
This Chocolate Chip Zucchini Bread Recipe uses straightforward ingredients you probably already have on hand. Each plays a crucial role—from the richness of butter to the aromatic spices and, of course, the classic chocolate chips that make it extra special.
- All-Purpose Flour: The base that gives the bread structure and a soft crumb.
- Baking Powder & Baking Soda: They work together to give this bread a light, tender rise.
- Ground Cinnamon, Nutmeg & Ginger: These warm spices elevate the flavor profile to cozy perfection.
- Kosher Salt: Balances the sweetness and enhances depth.
- Brown Sugar: Adds a subtle molasses flavor and keeps the bread moist.
- Eggs: Bind everything together and contribute to texture.
- Unsalted Butter: Provides a velvety richness—melted for easy mixing.
- Shredded Zucchini: The star vegetable that adds moisture and a gentle freshness.
- Pure Vanilla Extract: Brings out the sweet notes and complements the chocolate.
- Chocolate Chips: Folded into the batter and sprinkled on top for melty chocolate bursts.
- Turbinado Sugar: Sprinkled on top to add a subtle crunchy sweetness after baking.
Variations
One of the best things about this Chocolate Chip Zucchini Bread Recipe is how easily you can make it your own. Whether you want to switch up flavors, cater to dietary preferences, or add fun mix-ins, it’s all about making it your cozy, personalized loaf.
- Nutty Twist: Add chopped walnuts or pecans for extra crunch and a savory contrast to the sweet chocolate.
- Guilt-Free Version: Substitute some or all of the butter with applesauce or Greek yogurt to lighten it up.
- Spice It Up: Increase the cinnamon or add a pinch of cayenne for a subtle warm kick.
- Chocolate Variations: Use white chocolate chips, butterscotch chips, or even a mix of semi-sweet and dark chocolate to change the flavor profile.
How to Make Chocolate Chip Zucchini Bread Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F to get everything nice and hot. Grease a 9×5-inch loaf pan with nonstick spray so your bread won’t stick and will come out effortlessly after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures even distribution of the rising agents and spices so every slice bakes perfectly.
Step 3: Combine Wet Ingredients and Zucchini
In a large bowl, stir the brown sugar, eggs, and melted butter until smooth, then add the shredded zucchini and vanilla extract. Mixing it now lets the zucchini’s moisture blend nicely into the batter.
Step 4: Bring It All Together
Add the dry mixture to the wet ingredients and gently mix until just combined—don’t overdo it to keep the bread tender. Fold in one cup of chocolate chips for those irresistible melty spots inside.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared pan, sprinkle turbinado sugar over the top, and finish with the remaining quarter cup of chocolate chips. Bake for 50 to 65 minutes until golden brown and a toothpick inserted comes out clean.
Step 6: Cool and Enjoy
Let the bread rest in the pan for 10 minutes—this helps it set. Then, carefully loosen the edges and remove it to a cooling rack until completely cool before slicing to maintain that perfect texture.
Pro Tips for Making Chocolate Chip Zucchini Bread Recipe
- Squeeze the Zucchini: Gently squeezing out excess moisture prevents a soggy bread but keeps enough to keep it moist and tender.
- Don’t Overmix: Stir just until combined to avoid a dense, tough texture—light and fluffy is the goal!
- Use Room Temperature Eggs: They blend better with butter and sugar for a smooth batter.
- Test for Doneness Early: Start checking at 50 minutes; ovens vary, and you want that perfect golden crust without drying it out.
How to Serve Chocolate Chip Zucchini Bread Recipe
Garnishes
Top your slices with a light spread of softened butter or a dollop of whipped cream cheese for a luscious finish. A sprinkle of powdered sugar or a drizzle of honey can also add a touch of elegance and extra sweetness.
Side Dishes
This bread shines alongside a warm cup of chai tea, coffee, or even a glass of cold milk. For a wholesome breakfast, serve it with fresh fruit or a yogurt parfait to balance the indulgence with some brightness and texture.
Creative Ways to Present
Slice your zucchini bread into mini sliders with cream cheese and fresh berries tucked inside for a fun party bite. Or toast leftovers and add a smear of nut butter for a quick breakfast treat that feels brand new.
Make Ahead and Storage
Storing Leftovers
Wrap your zucchini bread tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. This keeps it moist and fresh without drying out.
Freezing
You can freeze slices or the whole loaf by wrapping it tightly in plastic and then aluminum foil. Freeze for up to three months, and thaw overnight in the fridge before serving.
Reheating
Warm slices gently in a microwave for 15-20 seconds or toast them to restore that freshly baked warmth and melted chocolate goodness.
FAQs
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Can I use a different type of flour for the zucchini bread?
Absolutely! While all-purpose flour works best for this recipe’s texture, you can substitute half with whole wheat flour for a nuttier flavor and denser loaf. Just be mindful your bread might be a bit heavier.
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Do I need to peel the zucchini before shredding?
No need to peel! The skin contains nutrients and adds color. Just wash it well before shredding. The skin becomes soft during baking and blends seamlessly into the bread.
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Why does my zucchini bread come out dense?
Density often comes from overmixing the batter or using too much zucchini without draining excess moisture. Be gentle when combining ingredients and squeeze out some liquid from shredded zucchini if it seems very wet.
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Can I make this recipe nut-free and dairy-free?
Yes! Use a dairy-free butter substitute and ensure your chocolate chips are dairy-free as well. The recipe is naturally nut-free, but always double-check labels if allergies are a concern.
Final Thoughts
This Chocolate Chip Zucchini Bread Recipe is a warm hug in loaf form—combining wholesome goodness with sweet, melty chocolate in every bite. Whether for breakfast, a snack, or sharing with loved ones, it’s a joyous treat worth making again and again. Grab your ingredients, and let’s bake this unforgettable bread together!
PrintChocolate Chip Zucchini Bread Recipe
This moist and flavorful Chocolate Chip Zucchini Bread combines tender shredded zucchini with warm spices and sweet chocolate chips, making it a perfect treat for breakfast, snack, or dessert. The bread is lightly sweetened with brown sugar and topped with a crunchy turbinado sugar layer, delivering a delightful texture and rich taste.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
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 and Toppings
- 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 degrees Fahrenheit. Grease a 9×5-inch loaf pan with nonstick cooking spray and set it aside for later use.
- 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 until well combined. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, stir together the packed brown sugar, eggs, and melted butter until the mixture is smooth. Then add the shredded zucchini and pure vanilla extract and mix until everything is well incorporated.
- Add Dry to Wet: Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until just combined to avoid over mixing, which can make the bread dense.
- Fold in Chocolate Chips: Gently fold in one cup of the chocolate chips into the batter, distributing them evenly.
- Pour Batter into Pan and Add Toppings: Pour the prepared batter into the greased loaf pan. Sprinkle one tablespoon of turbinado sugar evenly over the top, then add the remaining 1/4 cup of chocolate chips on top for extra sweetness and texture.
- Bake: Bake the bread in the preheated oven for 50 to 65 minutes, or until the top is golden brown and a toothpick or cake tester inserted into the center comes out clean.
- Cool and Remove from Pan: Remove the bread from the oven and allow it to sit in the pan for 10 minutes. Use a bread knife around the edges to loosen it, then carefully remove the bread from the pan and place it on a cooling rack.
- Cool Completely and Serve: Let the bread cool completely on the rack before slicing to ensure clean cuts and the best texture.
Notes
- Make sure zucchini is well-shredded and excess moisture is lightly drained for best texture.
- Do not over mix the batter once the dry ingredients are added to prevent a tough bread.
- If you don’t have turbinado sugar, you can substitute with coarse sugar or leave it out.
- This bread can be refrigerated for up to 5 days or frozen for up to 2 months.
- Room temperature eggs and melted butter help achieve a smoother batter.
