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Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 slices

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.

Notes

For a neighbor-cheering homemade present, wrap the loaf in parchment and twine. This bread freezes well and can be stored for breakfast, snacks, or lunchbox surprises. Adjust the amount of chocolate chips to suit your sweetness preference.
Keyword chocolate chip, Homemade bread, Summer Baking, Zucchini Bread
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