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
- Blueberry Banana Bread
- Cranberry Orange Bread
- Chocolate Chip Pumpkin Bread
- Apple Pie Bread
- Coconut Lime Quick Bread
- Peanut Butter Chocolate Chip Bread
- Chocolate Oatmeal Banana Bread
- Chocolate Chip Cinnamon Bread
Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread - soft and tender zucchini bread with hints of cinnamon and plenty of chocolate chips!
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
10Serving Size
1Amount 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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Demeter says
I already love zucchini bread so adding chocolate sounds like a brilliant idea! So good!
Beth Pierce says
What a delicious treat! This will be perfect for my daughter’s bake sale! Yum!
Susan Valley-Putt says
This is a GREAT recipe!
I’ve made several loaves for the freezer and have also used this recipe for muffins….. they are wonderful, too!
Thanks again for sharing!!!
Sara Welch says
Such a light and moist bread! The perfect cure for my sweet tooth! Delish!
Michelle says
My son is a zucchini bread fanatic! Making this for him tonight!
Kimberly says
I have so much zucchini in my garden, this looks like the perfect way to use it up!
Cathy says
We LOVE zucchini bread! This looks soo yummy!
Catalina says
The best way to eat zucchini. This zucchini bread is so mouthwatering!
katerina @ diethood.com says
This zucchini bread looks incredibly delicious!! I can’t wait to try it!
Beti | easyweeknightrecipes says
I am so excited to try this zucchini bread! It looks amazing!!
Sara Welch says
Gave this a try and it was exactly what I needed to cure my sweet tooth! Perfectly light and flavorful!
Cathy says
The perfect chocolate to zucchini ratio!!
Suzy says
This was so good! Cooked up perfectly and came out so moist and flavorful!
Shimi says
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!
Karen Brown says
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 ~
Erin S says
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!
Lois Hathaway says
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?
Erin S says
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 9×5 inch loaf pan, it will still work great, just not quite as tall.
Lois Hathaway says
I used the smaller pan and it was perfect. I’m making a second loaf today because the first one was gone in no time. Absolutely the best zucchini bread I have tried!! I used mini chips in the first but using regular size this time. I cut the chips in half and added chopped walnuts. Thank you!