Name: Chocolate Chip Zucchini Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 10
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 tsp baking soda; 1 tsp cinnamon; 1/4 tsp fresh ground nutmeg; 1 whole egg; 1/2 cup vegetable oil; 1/2 cup granulated sugar; 1/2 cup light brown sugar; 1 tsp vanilla extract; 1 cup shredded zucchini; 1 cup semi-sweet chocolate chips

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Chocolate Chip Zucchini Bread – soft and tender zucchini bread with hints of cinnamon and plenty of chocolate chips!

Every year I say I am going to plant fewer zucchini plants, but then I forget or just ignore my own advice. But that isn’t always a bad thing either. We can have a freezer stocked with our favorite Zucchini Muffins for a couple months.

I love zucchini and chocolate together so these Chocolate Zucchini Muffins are another favorite. Today we are making a classic style zucchini bread that is full of cinnamon and nutmeg for those warm spices and then lots of chocolate chips!

Chocolate Chip Zucchini Bread might by my favorite thing to bake with zucchini. The chocolate with the cinnamon and spices just goes so well together. And if you eat it when it is warm and the chocolate is melt-y it is pure heaven! Plus it is just so easy to make!

The most important thing when you are making a quick bread or muffins is not to over mix your ingredients. This leads to your baked goods being tough and not nearly as tender. So mixing the dry ingredients and the wet ingredients separately is an important step you don’t want to miss.

Zucchini Bread Tips and Tricks:

When you are making zucchini bread you want to pay attention to the recipe to see if you are supposed to squeeze the liquid out of the zucchini or not. In this recipe, you just shred the zucchini and use it as is. You need the liquid to make the batter come together. But this is not always the case in a recipe.
Feel free to add in a cup of your favorite chopped nuts. Walnuts would be great in this recipe!
If you have picky eaters you can peel your zucchini before you shred it. This will ensure that is melts into the background and disappears. No green flecks to worry those picky eaters.
I bake my bread in a 8 1/2 x 4 1/2 loaf pan. You can divide this into muffins if you would like or bake into mini loaf pans as well. Just use a tooth pick to test when they are done. It should come out clean once the bread is fully baked.
Whisk together the dry ingredients in a separate bowl from the wet ingredients. This will help so you don’t over mix your batter and your bread comes out tender and delicious.
To freeze your bread you can wrap in foil and place the entire loaf in the freezer. I have also sliced the bread and placed the slices on a baking sheet to freeze them. Once they are frozen, stack in a loaf form again and place in a freezer safe bag. This allows you to only take out a slice at a time for breakfast or a snack.

Part of what makes this chocolate chip zucchini bread special is using both white and brown sugar. The bread is sweet, super soft and just has more flavor than when you use all white sugar.

If you have zucchini in your garden or a friend gave you a bunch or you just picked up some at the store, this zucchini bread should be at the top of your list to make. There is just something about zucchini and chocolate together that gets me every time. Or you can go all out with these Zucchini Brownies for the ultimate chocolate experience.

More Great Bread Recipes

Yield: 10

Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread - soft and tender zucchini bread with hints of cinnamon and plenty of chocolate chips!

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp fresh ground nutmeg
1 whole egg
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar
1 tsp vanilla extract
1 cup shredded zucchini
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees. Grease loaf pan or line with parchment paper.
In a large bowl whisk together flour, baking powder, salt, baking powder, cinnamon and nutmeg. Set aside.
In a separate bowl whisk together egg, oil, sugar, brown sugar, and vanilla until smooth and well blended.
Add zucchini and chocolate chips to egg mixture and stir until combined.
Slowly add zucchini mixture to the flour mixture and mix until just combined. Be careful not to over mix.
Pour into prepared pan and bake for 55-60 minutes until a tester comes out clean.
Remove from the oven and let cool completely before slicing.

Notes

Adapted from Paula Deen

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Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 331Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 19mgSodium 216mgCarbohydrates 45gFiber 2gSugar 28gProtein 3g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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Sandra

Friday 14th of July 2023

Oh wow! This is so perfect with my morning coffee!! And everyone loved it, too! Thanks for the recipe!

Amanda Batcher

Thursday 13th of July 2023

This came out absolutely perfect. Fantastic recipe, will definitely be making again very soon!

Lois Hathaway

Sunday 23rd of August 2020

You stated that you baked it in a 8 1?4 pan but in the recipe you give a 9 inch pan, Which one should you use?

This recipe works in both. I believe the standard loaf pan is 8 1/2 x 4 1/2, so if you have that you can use it. If you only have the 9x5 inch loaf pan, it will still work great, just not quite as tall.

Karen Brown

Wednesday 5th of August 2020

This turned out exactly as you described ~ perfectly moist, and the crust was slightly crunchy ~ It is definitely a keeper recipe... Have you ever doubled it? I made the Chocolate Chip Zucchini Bread this afternoon, and there are only about 2 small cuts left... lolol I won't have to worry about freezing anything tonight!! Thanks ~

I actually just doubled this recipe over the weekend and made 2 loaves. One is in the freezer waiting for another day. Works great to double!

Shimi

I read the comments before I made this bread. The too sweet comments were noted so I cut down on the chocolate chips. Come on you guys, it isn’t the brown sugar, it’s the cup of chocolate chips!