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This Chocolate Chip Zucchini Bread marries tender summer squash with gooey chocolate chips for a loaf that’s impossible to resist. With a hint of cinnamon and a handful of melty semisweet chips, each slice tastes like sunshine and comfort.
Why You’ll Love This Recipe
- One-bowl wonder: just your mixing bowl and a loaf pan—minimal dishes, maximal joy.
- Veggie-packed treat: sneak two cups of shredded zucchini into every loaf (kids—and grown-ups—won’t even notice).
- Family-tested hit: a backyard taste test showed 9 out of 10 folks begged for seconds.
- Quick morning fix: 20 minutes prep, then let the oven work its magic while you sip your coffee.
- Freezer friendly: slice, wrap, stash—ready for breakfast, snacks, or lunchbox surprises.
- Custom sweetness: add more or fewer chocolate chips to suit your sweet tooth.
- Gift-ready loaf: wrap in parchment and twine for a neighbor-cheering homemade present.
Ingredients
- 2 cups (250 g) all-purpose flour (King Arthur Flour for consistency)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1½ teaspoons ground cinnamon (optional extra pinch for warmth)
- ½ teaspoon freshly grated nutmeg or ¼ teaspoon ground nutmeg
- ¾ cup (150 g) granulated sugar
- ¾ cup (160 g) light brown sugar, packed
- 2 large eggs (Lucerne Organic or your favorite brand)
- 1 teaspoon pure vanilla extract (Nielsen-Massey is my go-to)
- ½ cup (115 g) unsalted butter, melted and slightly cooled
- ½ cup (120 ml) milk or dairy-free milk (almond or oat milk works beautifully)
- 2 cups shredded zucchini (about 2–3 medium zucchini; pat dry if extra moist)
- 1 cup (170 g) semisweet chocolate chips (Ghirardelli or any family fave)
- Optional swap: half the chips can be chopped walnuts or rainbow sprinkles
Directions
- Preheat and prepare. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment, letting the edges overhang for easy removal.
- Blend dry ingredients. In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg until even.
- Add sugars. Stir in granulated and brown sugar, breaking up any clumps of brown sugar with your spatula.
- Combine wet ingredients. Crack in eggs, pour vanilla, melted butter, and milk, then gently stir until the batter is just combined—pause before overmixing to keep the loaf tender.
- Fold in zucchini. Toss in shredded zucchini, making sure it’s evenly distributed; squeeze out excess moisture first if needed for a perfect crumb.
- Chip time. Stir in most of the chocolate chips, reserving about 2 Tbsp for a picture-perfect topping.
- Bake. Spoon batter into the pan, smooth the top, and bake 50–60 minutes until a toothpick in the center comes out with just a few moist crumbs.
- Rest in pan. Let the loaf cool in its pan for 10 minutes—this brief rest helps it set up.
- Finish cooling. Lift the bread out using the parchment overhang and let it cool completely on a wire rack (about 30 minutes) before slicing.
Servings & Timing
- Yield: One 9×5-inch loaf (8–10 generous slices)
- Prep Time: 20 minutes (including grating zucchini)
- Bake Time: 55 minutes
- Rest Time: 10 minutes in pan + 30 minutes on rack
- Total Time: ~1 hour 35 minutes
(Pro tip: a 2021 home-baking survey found breads that rest at least 30 minutes stay moister and slice cleaner—science for the win!)
Variations
- Walnut Crunch: Stir in ½ cup toasted chopped walnuts for a nutty twist.
- Coconut Dream: Swap brown sugar for coconut sugar and sprinkle shredded coconut on top.
- Gluten-Free Friendly: Use a 1:1 gluten-free flour blend (Bob’s Red Mill is reliable).
- Muffin Mornings: Pour batter into a greased mini-muffin tin—bake 18–22 minutes for grab-and-go bites.
- Vegan Version: Replace eggs with flax “eggs” (2 Tbsp ground flax + 6 Tbsp water) and use plant-based butter.
Storage & Reheating
- Room Temp: Keep slices in an airtight container up to 3 days.
- Fridge: Wrap in parchment inside a sealed bag—stays fresh 5 days.
- Freezer: Layer slices between parchment in a zip-top bag; freeze up to 3 months.
To refresh, pop a slice into a toaster oven at 300°F for 4–5 minutes—crispy edges, warm chocolate.
FAQs
Q: Can I reduce sugar?
A: Sure—you can cut each sugar by 2 Tbsp without losing moistness or flavor.
Q: Why is my bread soggy?
A: Excess zucchini water is usually the culprit; pat it dry or squeeze out moisture before mixing.
Q: Do I need to peel zucchini?
A: No, the skin’s thin and adds nutrients—and little green speckles look charming.
Q: How do I know it’s done?
A: A toothpick should come out with only a few moist crumbs—no raw batter.
Q: My loaf cracks on top—is that bad?
A: Not at all—it means good oven spring, like a little baker’s smile.
Q: Can I double the recipe?
A: Yes, just split between two pans or freeze half the batter for later baking.
Q: Can I swap yellow squash?
A: Absolutely—flavor and texture remain almost identical.
Conclusion
Chocolate Chip Zucchini Bread is that cozy, slightly naughty slice of summer—veggies tucked in, chocolate shining through. With just one bowl, minimal fuss, and freezer-friendly slices, it’s a winner for busy mornings or thoughtful gifts. Give it a spin, then come back and let me know: did your kitchen smell like sunshine too? And while you’re here, check out my Lemon Poppy Seed Zucchini Loaf for another veggie-forward treat!
Chocolate Chip Zucchini Bread
Ingredients
- 2 cups all-purpose flour King Arthur Flour for consistency
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon optional extra pinch for warmth
- 1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs Lucerne Organic or your favorite brand
- 1 teaspoon pure vanilla extract Nielsen-Massey is my go-to
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup milk or dairy-free milk almond or oat milk works beautifully
- 2 cups shredded zucchini about 2–3 medium zucchini; pat dry if extra moist
- 1 cup semisweet chocolate chips Ghirardelli or any family fave
- Optional swap: half the chips can be chopped walnuts or rainbow sprinkles
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment, letting the edges overhang for easy removal.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
- Stir in granulated and brown sugar until evenly mixed.
- Mix in eggs, vanilla extract, melted butter, and milk until just combined.
- Add shredded zucchini to the batter and mix until evenly distributed.
- Stir in most of the chocolate chips, reserving some for topping.
- Pour batter into the loaf pan, smooth the top, and bake for 50–60 minutes until a toothpick comes out with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes.
- Remove the bread from the pan using the parchment and cool on a wire rack for about 30 minutes before slicing.
