If you’re on the lookout for a delightful treat that combines wholesome goodness with a touch of indulgence, this Chocolate Chip Zucchini Bread Recipe is about to become your new favorite. Moist, tender zucchini-infused bread studded generously with melty chocolate chips and kissed with warm spices like cinnamon and nutmeg, this recipe strikes the perfect balance between healthy and comforting. Not only is it a crowd-pleaser at breakfast or snack time, but it’s also incredibly satisfying to bake and share with friends and family.

Chocolate Chip Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Chocolate Chip Zucchini Bread Recipe lies in its simple yet thoughtfully chosen ingredients. Each one lends something essential — from the comforting spices to the rich butter and luscious zucchini that keeps every bite moist and flavorful.

All-purpose flour: The base that provides structure and tenderness to the bread.
Baking powder and baking soda: These create the perfect lift and lightness.
Ground cinnamon, nutmeg, and ginger: Warm spices that add depth and cozy aroma.
Kosher salt: Balances sweetness and enhances all flavors.
Brown sugar: Adds sweetness with a hint of molasses for richness.
Eggs: Bind everything together and contribute to the bread’s lovely texture.
Unsalted butter: Melted for richness and smoothness.
Shredded zucchini: The star ingredient that keeps the bread moist and adds subtle freshness.
Pure vanilla extract: Boosts flavor complexity with a sweet, fragrant note.
Chocolate chips: Melty pockets of chocolate that add bursts of sweetness.
Turbinado sugar: Sprinkled on top for a delightful, crunchy finish.

How to Make Chocolate Chip Zucchini Bread Recipe

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray to make sure your zucchini bread slides right out after baking. This simple preparation sets you up for baking success.

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 is crucial because it evenly distributes the leavening agents and spices, ensuring that every slice has a consistent flavor and perfect rise.

Step 3: Combine Wet Ingredients

In a larger bowl, stir together the brown sugar, eggs, and melted butter until everything is smooth and well-blended. Next, fold in the shredded zucchini and vanilla extract. This mixture forms the moist foundation of your bread, bringing both sweetness and freshness to every bite.

Step 4: Incorporate Dry Ingredients

Gradually add your dry ingredients into the wet, stirring gently just until combined. Avoid overmixing to keep your bread tender and not tough. Now, carefully fold in half of your chocolate chips, so you’ll get amazing bursts of melting chocolate scattered throughout.

Step 5: Prepare to Bake

Pour the batter evenly into your greased loaf pan. For a little extra crunch and shine, sprinkle the top with turbinado sugar, then scatter the remaining chocolate chips on top. These chocolate chips will create gooey, chocolatey spots that everyone will love.

Step 6: Bake the Bread

Bake your zucchini bread for 50 to 65 minutes until it turns a beautiful golden brown. You’ll know it’s ready when a toothpick inserted in the center comes out clean, signaling that the bread is perfectly cooked through.

Step 7: Cool the Bread

Let the bread rest in the pan for about 10 minutes after baking. Then, carefully loosen the edges with a knife and transfer it to a wire rack to cool completely. This cooling step helps the bread set up, so each slice holds together without crumbling.

How to Serve Chocolate Chip Zucchini Bread Recipe

Garnishes

A light spread of softened butter or a dab of cream cheese on a warm slice elevates this zucchini bread to a new level. A dusting of powdered sugar adds a pretty, delicate touch that’s perfect for sharing at brunch or teatime.

Side Dishes

This bread pairs wonderfully with a fresh fruit salad or a cup of your favorite coffee or tea. For a more substantial breakfast, serve alongside scrambled eggs or yogurt topped with granola to balance the sweetness.

Creative Ways to Present

For a charming presentation, serve slices of zucchini bread stacked on a rustic wooden board with bowls of extra chocolate chips and nuts for guests to customize their portions. You can also transform it into mini dessert sandwiches by halving slices and adding a scoop of vanilla ice cream between them for a fun twist.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Chocolate Chip Zucchini Bread Recipe tightly in plastic wrap or store in an airtight container to keep it fresh. It will stay moist and delicious at room temperature for up to three days, or you can refrigerate it for up to a week.

Freezing

This bread freezes beautifully. Wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe bag. You can freeze slices or the whole loaf for up to three months, making it an easy make-ahead treat whenever a craving strikes.

Reheating

Thaw frozen bread overnight in the fridge or at room temperature, then warm slices in the microwave for 15 to 20 seconds or in a toaster oven for a few minutes. This helps refresh the texture, bringing back that fresh-baked softness and melty chocolate goodness.

FAQs

Can I substitute whole wheat flour for all-purpose flour?

Absolutely! You can replace all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber, but the bread may be slightly denser. For best results, use a blend of half whole wheat and half all-purpose flour.

Do I have to peel the zucchini before shredding?

No need to peel it. The skin is thin and adds nice color and nutrients to the bread. Just wash the zucchini thoroughly before shredding, and you’re good to go.

How do I prevent the zucchini bread from being too moist?

Make sure to shred the zucchini and gently squeeze out excess moisture with a clean towel or cheesecloth before mixing. This helps keep the bread from becoming soggy while maintaining its tender texture.

Can I use mini chocolate chips instead of regular ones?

Yes! Mini chocolate chips work beautifully. They distribute more evenly and melt into those perfect little chocolate pockets throughout the bread.

Is this bread suitable for freezing and thawing?

Definitely. The Chocolate Chip Zucchini Bread Recipe freezes well and retains its flavor and texture when thawed properly, making it a convenient make-ahead snack or gift.

Final Thoughts

There’s something incredibly comforting about a slice of warm, chocolate-studded zucchini bread fresh from the oven. This Chocolate Chip Zucchini Bread Recipe is simple to make, wonderfully flavorful, and perfect for any occasion. Whether you’re baking it for a cozy afternoon snack or to brighten someone’s morning, it never fails to delight. I can’t wait for you to try it and make it a new staple in your baking repertoire!

Chocolate Chip Zucchini Bread Recipe

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4 from 79 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This delicious Chocolate Chip Zucchini Bread is a moist, flavorful treat perfect for breakfast, snack, or dessert. Packed with shredded zucchini, warm spices, and melty chocolate chips, this bread is easy to prepare and baked to golden perfection. The turbinado sugar sprinkled on top adds a delightful crunchy sweetness, making each bite irresistible.

Ingredients

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

Other Ingredients

1 1/4 cups chocolate chips, divided
1 tablespoon turbinado sugar, for sprinkling on bread

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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 ensure the bread doesn’t stick, then set it aside.
Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and kosher salt. This ensures even distribution of the leavening agents and spices.
Combine Wet Ingredients: In a large bowl, stir the packed brown sugar, eggs, and melted unsalted butter until the mixture is smooth and well combined. Then add the shredded zucchini and pure vanilla extract. Mix everything together until fully incorporated.
Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined to avoid overmixing, which can make the bread tough. Then fold in 1 cup of the chocolate chips delicately.
Prepare to Bake: Pour the batter evenly into the prepared loaf pan. Sprinkle the top with turbinado sugar for a sweet, crunchy finish. Scatter the remaining 1/4 cup of chocolate chips on top for extra chocolatey pockets as the bread bakes.
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 into the center comes out clean.
Cool the Bread: Once baked, remove the bread from the oven and let it rest in the pan for 10 minutes. Then, use a bread knife to loosen the edges, carefully remove the loaf from the pan, and cool completely on a wire rack before slicing to ensure the best texture.

Notes

Be careful not to overmix the batter to keep the bread tender and moist.
Make sure to shred the zucchini finely and squeeze out excess moisture if it’s very wet to avoid soggy bread.
You can substitute the all-purpose flour with whole wheat flour for a healthier version, but the texture might be denser.
Store baked bread wrapped tightly in plastic wrap at room temperature for up to 3 days or freeze for up to 3 months.
Add nuts like walnuts or pecans for extra crunch if desired.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Baking
Method: Baking
Cuisine: American