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Chocolate Chip Zucchini Bread Recipe

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4.6 from 82 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fold in Chocolate Chips: Gently fold in one cup of the chocolate chips into the batter, distributing them evenly.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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