Chocolate Chip Zucchini Bread
Chocolate chip zucchini bread is the perfect way to use up the abundance of garden fresh squash. This quick bread is moist, soft and full of chocolate chips for a delicious treat that you’d never guess had veggies in it!
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My hubs and I are big gardeners.
We plant all sorts of things from strawberries to tomatoes to zucchini.
Last year, our zucchini plants were prolific and that’s an understatement!
We had so much squash we made casserole after casserole and just couldn’t use it up fast enough.
By far, one of my boys’ favorite zucchini treats was this chocolate chip studded quick bread.
It’s perfect for a yummy breakfast or a sweet snack everyone loves.
Ingredients
To make this sweet quick bread you’ll need:
- Flour– All purpose flour works best here.
- Eggs– Let them warm to room temperature prior to using them.
- Zucchini– Grate it with a box grater.
- Oil– Vegetable oil works best but you could sub canola oil if needed.
- Sugar– Granulated sugar, not brown sugar or powdered sugar for this.
- Spices and flavoring– Cinnamon, nutmeg, salt and vanilla extract give this bread its warm flavor.
- Leavening ingredients– Both baking powder and baking soda help give this bread some lift.
- Chocolate chips– I used semisweet but you could use dark or milk chocolate if you prefer.
How to Make
Like most quick breads, this one is very simple to make.
To do it, start by preheating the oven to 350ºF.
Line a 9×5-inch loaf pan with parchment paper and spray it with cooking spray.
Then, grate your zucchini on the large holes of your box grater.
Drain the grated zucchini through a fine-mesh sieve and set it aside.
In a large bowl, mix together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
Then, in a separate large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla until it’s all light and fluffy.
Next, fold the dry ingredients into the wet ingredients just until combined.
Finish the batter by gently folding in the grated zucchini and chocolate chips.
Pour the batter into the prepared pan and bake it for 50 to 65 minutes until a toothpick inserted comes out clean.
Once a toothpick comes out clean, remove the loaf from the oven and let it cool for 15 minutes in the pan.
Then transfer to a cooling rack to cool completely before slicing and serving.
Enjoy!
Storing
Store any leftover zucchini bread by wrapping it tightly in plastic wrap or foil and placing it in an air tight container on your counter.
If you have any zucchini bread left after 3 days, put the wrapped bread in an air tight container in the fridge.
You can even freeze this bread which is perfect when you want to make multiple loaves to use up all that garden fresh zucchini!
To freeze it, let the bread cool completely.
Then wrap it in plastic wrap before storing in a sealed and labeled freezer bag.
It will last for about 6 months.
When you are ready to thaw the bread, just take it out of the freezer and let it come to room temperature sitting on your counter.
It will be perfectly moist and delicious!
Tips and Tricks
- Don’t skip draining the zucchini! If you do, your bread may wind up gummy from the extra water.
- Make sure not to over mix when you add the dry ingredients to the wet ingredients. Overmixing can lead to tough bread.
- It’s delicious served warm with a pat of butter.
Other Quick Bread Recipes
Chocolate chip zucchini bread is a must make during zucchini season.
There’s no better way to satisfy a sweet tooth and use up a bountiful harvest than with this delicious bread!
Looking for other quick bread recipes?
Try these:
- Cinnamon Swirl Quick Bread
- Strawberry Bread with Cream Cheese Glaze
- Orange Glazed Mimosa Bread
- Triple Chocolate Quick Bread
- Healthy Banana Oat Bread
If you’ve tried this CHOCOLATE CHIP ZUCCHINI BREAD, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Chocolate Chip Zucchini Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 2 eggs
- 1 cup grated zucchini
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/3 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2/3 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350ºF. Line a 9x5-inch loaf pan with parchment paper, then grease the parchment paper with cooking spray.
- Grate zucchini on the large holes of your box grater. Drain the grated zucchini through a fine-mesh sieve.
- In a large bowl, mix together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
- In a separate large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla until light and fluffy, about 2-3 minutes.
- Fold the dry ingredients into the wet ingredients just until combined.
- Fold in the grated zucchini and chocolate chips.
- Pour the batter into the prepared pan. Bake for 50 to 65 minutes until a toothpick inserted comes out clean.
- Remove the loaf from the oven and allow to cool for 15 minutes in the pan. Transfer to a cooling rack to cool completely before slicing and serving.
- Enjoy!
Notes
- Don't skip draining the zucchini! If you do, your bread may wind up gummy from the extra water.
- Make sure not to over mix when you add the dry ingredients to the wet ingredients. Overmixing can lead to tough bread.
- It's delicious served warm with a pat of butter.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
