Chocolate Chip Zucchini Bread is the best way to enjoy zucchini! This moist and tender quick bread is easy to make and tastes as yummy as cake.
It’s zucchini season and the best way to enjoy this green vegetable is in Chocolate Chip Zucchini Bread! This bread is so easy to throw together and fun to make with kids to introduce them to zucchini. For more delicious quick breads, try my Banana Nut Bread, Pumpkin Chocolate Chip Bread, and Buttermilk Cornbread.
Chocolate Chip Zucchini Bread
I’m fairly confident that you won’t be able to eat just one piece of this bread. The slightly crisp crust and moist interior with pockets of chocolate will have you begging for another slice. Luckily this recipe makes two loaves! More for you or more to share!
Ingredients for Chocolate Chip Zucchini Bread:
- Flour– All-purpose flour works best for quick breads. If you want to get in a little more fiber without altering the texture, only substitute 1/3 of the total flour with white whole wheat flour (so 1 cup in this recipe).
- Baking Powder & Soda– These are the leavening agents used in quick breads. They begin to react once mixed with liquid and then when heated, creating air pockets that result in a fluffy light texture.
- Salt– Salt is needed even in sweet recipes to help accentuate the other flavors.
- Cinnamon– This warm spice gives so much flavor to the bread and will get you in the mood for autumn.
- Chocolate Chips– These can be left out but who doesn’t want chocolate?! I use semi-sweet but feel free to use dark chocolate or milk chocolate. To make this bread dairy free, use dairy free chocolate chips.
- Eggs– Large eggs are the standard size of eggs used in baking. Eggs add moisture as well as contribute to the structure of the bread.
- Granulated Sugar– This sweetens the bread and also helps create the tender texture of the bread.
- Oil– Any mild flavor oil will work (canola, vegetable). Oil in quick breads creates a moister crumb than using butter.
- Vanilla Extract– Pure extract gives the best flavor.
- Zucchini– No need to peel! Just cut off the ends and shred using the small hole side of the grater.
How to make Zucchini Bread:
Time needed: 1 hour and 5 minutes
- Prep the Zucchini
Grate zucchini over a towel or paper towels. Leave the shredded zucchini on the towels to drain while preparing the batter.
- Prep oven and pans
Preheat oven to 350°F and line pans with parchment paper.
- Mix dry ingredients
Whisk together flour, cinnamon, baking powder, baking soda, and salt in a medium mixing bowl. Stir in the chocolate chips.
- Mix liquid ingredients
In a large bowl, whisk eggs, sugar, oil, and vanilla together. Stir in the shredded zucchini.
Add the dry ingredients to the liquid and stir until just combined. (Don’t over mix!)
Pour batter into prepared loaf pans and sprinkle with additional chocolate chips if desired.
Bake bread for 50-55 minutes until golden and toothpick comes out mostly clean when inserted in the middle.
Cool on wire rack for 10 minutes and then remove from pan and cool. Bread slices best when cooled completely.
Wash and then grate the zucchini using the small hole side of the grater (no need to peel the zucchini!). Place the shredded zucchini on a towel or paper towels and allow it to drain while making the batter. This will take out just the right amount of moisture.
Store bread in an air tight container (Tupperware or plastic bag) on the counter for up to 4 days or in the fridge for up to 1 week. Freeze for up to 3 months.
Loosely drape a piece of foil over the top of your bread if it is looking golden before it’s done baking.
Quick bread is made using a chemical leavening agent like baking powder and/or soda instead of yeast (a biological leavening agent). These leavening agents work fast/immediately (unlike yeast that requires hours to rise) so bread that uses them is called “quick bread” especially in comparison to bread made with yeast.
TOOLS USED TO MAKE THIS BREAD:
- Pyrex Mixing Bowls with Lids– I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it.
- Loaf Pan– This pan cooks bread (yeast and quick bread) beautifully!
- Stainless Steel Measuring Cups– I love these measuring cups! They’re sturdy, pretty, and has every size measuring cup and spoon! I can’t stand sets that don’t come with 2/3 and 3/4 cups.
LOOKING FOR MORE ZUCCHINI RECIPES? CHECK OUT THESE:
- Sautéed Zucchini and Squash
- Mini Zucchini Quinoa Frittatas
- Zucchini Lasagna Boats
- Chicken and Zucchini Indonesian Coconut Rice
- Lemon Poppy Seed Zucchini Muffies & Bread
Chocolate Chip Zucchini Bread
- 3 cup all-purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups chocolate chips, divided
- 3 large eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups zucchini, shredded (blot slightly)
- Grate 2-3 zucchini over a towel or paper towels. Leave the shredded zucchini on the towels to drain while preparing the batter.
- Preheat oven to 350°F and line pans with parchment paper. (Or you can grease and flour like a cake pan)
- Whisk together 3 cups flour, 1 tablespoon cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt in a medium mixing bowl. Stir in 1 1/2 cups chocolate chips.
- In a large bowl, whisk 3 eggs, 2 cups sugar, 1 cup oil, and 1 tablespoon vanilla extract together. Stir in 2 cups shredded zucchini.
- Add the dry ingredients to the liquid and stir until just combined. (Don’t over mix!)
- Pour batter into prepared loaf pans. Sprinkle with additional chocolate chips if desired.
- Bake for 50-55 minutes until golden and toothpick comes out mostly clean when inserted in the middle. (Cover loosely with foil halfway through to prevent too much browning on top.)
- Cool on wire rack for 10 minutes and then remove from pan. Bread slices best when completely cool. Store in an airtight container for 3-4 days.