There’s a special kind of magic that happens when you bake with zucchini. This humble summer squash, often found in overwhelming abundance, has a secret superpower: it transforms into the most incredibly moist, tender, and delicious baked goods you can imagine. And when you pair it with rich, melty chocolate chips, you get this: a Chocolate Chip Zucchini Bread that is simply divine. It’s the perfect way to sneak in some veggies, use up that garden bounty, and satisfy your sweet tooth all at once. Each slice is soft, packed with flavor, and studded with pockets of gooey chocolate. Trust me, even the most dedicated vegetable skeptics in your life will be asking for a second piece!
Why You’ll Love This Chocolate Chip Zucchini Bread
- Unbelievably Moist: Thanks to the shredded zucchini, this bread has a tender, moist crumb that stays fresh for days. No dry, crumbly bread here!
- Perfectly Sweet & Chocolatey: It has the perfect balance of sweetness from brown sugar, a warm hint of cinnamon, and generous bursts of rich chocolate in every single bite.
- A “Hidden Veggie” Wonder: It’s an absolutely brilliant way to get some extra greens into your family’s diet. The zucchini melts into the bread, providing moisture without any detectable “vegetable” flavor.
- Simple & Forgiving: This is a straightforward, no-mixer-required recipe. You just need a couple of bowls and a whisk. It’s perfect for bakers of all skill levels.
- Versatile Treat: Enjoy a slice warmed for breakfast, as a delightful afternoon snack with coffee, or as a simple, satisfying dessert.
Ingredients & Equipment
Key Ingredients
- All-Purpose Flour: Provides the structure for our loaf. Be sure to spoon it into your measuring cup and level it off for the most accurate measurement.
- Zucchini: The star of the show! You’ll need about 1 medium zucchini. The key is to shred it and then squeeze out as much excess water as possible.
- Light Brown Sugar: Adds sweetness and a wonderful molasses note that pairs beautifully with the cinnamon and chocolate.
- Neutral Oil: Vegetable, canola, or even melted coconut oil work perfectly to ensure a moist loaf.
- Eggs: Act as a binder and add richness.
- Chocolate Chips: We love semi-sweet, but feel free to use milk chocolate, dark chocolate, or even a mix of mini and regular-sized chips.
- Vanilla Extract & Cinnamon: These are essential for that classic, warm, cozy quick-bread flavor.
- Baking Soda & Baking Powder: Our leavening agents that give the bread its beautiful rise.
- Salt: A crucial ingredient that balances all the sweetness.
Essential Equipment
- 9×5-inch loaf pan
- Box grater or food processor with a shredding attachment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Clean kitchen towel or cheesecloth (for squeezing the zucchini)
Step-by-Step Instructions
- Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the bread out later.
- Shred and Squeeze the Zucchini: Wash and trim the ends of your zucchini. Using a box grater, shred the zucchini. You should have about 1 ½ cups. Place the shredded zucchini in the center of a clean kitchen towel or a few layers of paper towels. Wrap it up and squeeze firmly over the sink to remove as much excess water as possible. This step is crucial to prevent a soggy loaf! Set aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the light brown sugar, oil, eggs, and vanilla extract until smooth and well combined.
- Mix Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to gently fold them together until just combined. Be careful not to overmix! A few streaks of flour are perfectly fine at this stage.
- Fold in the Good Stuff: Add the squeezed, shredded zucchini and most of the chocolate chips (reserving a small handful for the top) to the batter. Gently fold them in until they are evenly distributed.
- Bake to Perfection: Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips over the top. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool Completely: Let the bread cool in the pan on a wire rack for about 15-20 minutes. Then, use the parchment paper overhangs to lift the loaf out of the pan and place it directly on the wire rack to cool completely before slicing. This helps the bread set and prevents it from crumbling.
Pro Tips for the Perfect Loaf
- Don’t Skip the Squeeze: I can’t stress this enough! Zucchini holds a surprising amount of water. Squeezing it out is the number one secret to a perfectly textured bread that isn’t dense or gummy.
- Measure Flour Correctly: For a light, tender crumb, avoid packing flour into your measuring cup. Instead, use a spoon to scoop flour into the cup, then level it off with the back of a knife.
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- Avoid Overmixing: When you combine the wet and dry ingredients, mix only until you no longer see big streaks of flour. Overmixing develops the gluten in the flour, which can lead to a tough, dense bread instead of a soft, tender one.
- Customize Your Add-Ins: Feel free to make this recipe your own! Swap out half of the chocolate chips for chopped walnuts or pecans for a delightful crunch. A pinch of nutmeg also adds a lovely warmth.
- Tent with Foil: If you notice the top of your loaf is browning too quickly before the center is cooked, loosely tent a piece of aluminum foil over the top of the pan for the remainder of the baking time.
Storing Leftovers
This bread stores wonderfully, making it perfect for baking ahead! Once the loaf has cooled completely, you can store it in a few different ways:
At Room Temperature: Store the bread in an airtight container or a zip-top bag at room temperature for up to 4 days. Placing a paper towel in the container can help absorb any excess moisture.
In the Freezer: This bread freezes beautifully! You can freeze the entire loaf or pre-slice it for easy grab-and-go snacks. Wrap the cooled loaf (or individual slices) tightly in plastic wrap, then place it inside a freezer-safe bag or container. It will keep well in the freezer for up to 3 months. Simply thaw at room temperature or gently toast a slice from frozen!
Print
Chocolate Chip Zucchini Bread
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
Moist, rich zucchini bread studded with chocolate chips—an irresistible way to use up fresh zucchini.
Ingredients
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 1/2 cups grated zucchini (squeezed of excess moisture)
3/4 cup semi-sweet chocolate chips, plus more for topping
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat the eggs, oil, granulated sugar, brown sugar, and vanilla extract until well combined.
4. Stir in the grated zucchini.
5. Add the wet ingredients to the dry ingredients and mix until just combined—do not overmix.
6. Fold in the chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with a few extra chocolate chips if desired.
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use paper towels or a clean dish towel to squeeze excess moisture from the zucchini—it helps the bread bake evenly.
This bread stays moist for days and tastes even better the next day.
You can substitute half the flour with whole wheat flour for a nuttier flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American