Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread is my favorite solution when you want something sweet and cozy that sneaks in a bit of veggie goodness. The result is a super moist loaf with melty pockets of chocolate and a gentle spice, and it is so easy that you will find yourself baking it on repeat. This recipe is my go-to when my summer garden is overflowing with zucchini, and it always disappears by the next morning, kids and adults love it alike.

I started making this bread to use up leftover zucchini, but once my family got a taste, it became their most requested quick bread. The combination of cinnamon and chocolate is comforting without overpowering, and I have fond memories of my kids peeking into the oven, waiting for the first slice.

Ingredients

• Grated zucchini: Brings natural moisture to the bread Choose zucchini that feels heavy for its size and avoid any with soft spots
• All-purpose flour: Ensures a tender crumb For a wholesome loaf you can mix in some whole wheat flour but keep at least half regular flour for softness
• Baking soda and baking powder: Give the loaf a good rise Look for fresh leaveners for the best lift and a lighter texture
• Salt: Balances sweetness and awakens flavors Fine sea salt works best
• Ground cinnamon: Warms up the flavor and pairs well with chocolate Use a fragrant cinnamon for best results
• Eggs: Create structure and richness Always use fresh large eggs for the best rise and tender crumb
• Vegetable oil or melted coconut oil: Guarantees a moist crumb Choose a neutral oil for classic flavor or coconut oil for a hint of tropical aroma
• Granulated sugar: Provides sweetness and helps with a golden crust
• Light brown sugar: Brings a light caramel note to deepen flavor Check that your brown sugar is soft
• Pure vanilla extract: Adds aroma and depth Choose a real extract for best flavor
• Semi-sweet chocolate chips: Bring gooey richness Mini chips melt throughout the bread while regular chips create chocolate pockets Use a trusted brand for smooth melting
• Chopped walnuts or pecans: Add a toasty crunch if you love a nutty contrast Pick nuts that are fresh and not rancid Smell before buying

Instructions

Preheat and Prep:

Preheat your oven to three hundred fifty degrees Fahrenheit which is one hundred seventy five Celsius Grease a nine by five inch loaf pan thoroughly and if you want an easy release later line it with parchment paper

Drain the Zucchini:

After grating the zucchini pile it into a clean kitchen towel Then twist tightly over the sink or bowl to squeeze away as much liquid as you can This step will keep the bread from getting soggy

Mix Dry Ingredients:

In a medium mixing bowl whisk together the flour baking soda baking powder salt and cinnamon Make sure there are no streaks of soda or clumps of spice so your finished bread bakes evenly

Mix Wet Ingredients:

Grab your largest mixing bowl and whisk together the eggs oil granulated sugar brown sugar and vanilla extract Whisk until it looks silky and the sugars are mostly dissolved This helps the bread bake up smooth and even

Combine Wet and Dry:

Pour the dry mixture into the wet bowl and use a spatula to gently fold everything until just combined Watch for dry pockets but do not stir too much or the bread may turn tough

Add Zucchini and Mix-Ins:

Sprinkle the squeezed zucchini chocolate chips and nuts if using over the batter Fold them in carefully so you do not overmix but make sure every bite will have plenty of chocolate and zucchini

Bake:

Spread the batter into the prepared loaf pan smoothing the top so it bakes evenly Place on the center rack and bake for fifty to fifty five minutes Start testing at fifty minutes by poking a toothpick into the center You want to see moist crumbs attached but not raw batter

Cool and Slice:

When the loaf is done let it cool in the pan for ten minutes before loosening the edges and lifting it out to a wire rack Let it cool completely for best slicing

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My personal favorite part is the bittersweet chocolate next to the caramel notes from brown sugar Every time I bake a loaf the smell fills the kitchen and it reminds me of the Saturday mornings when my whole family would gather around the table and share thick warm slices with melting butter

Storage Tips

Once your bread is completely cool wrap it tightly in plastic wrap or foil It will keep at room temperature for up to three days If you want to save some for later wrap slices individually and freeze them They thaw fast on the counter or with a quick toast in the oven

Ingredient Substitutions

If you want to make this bread a little bit healthier swap half the all purpose flour for white whole wheat flour For dairy free stick to coconut oil and check the chocolate chips for milk ingredients If you are out of brown sugar use all granulated sugar plus a tiny splash of molasses if possible If nuts are an allergy leave them out with no trouble

Serving Suggestions

Serve thick slices slightly warm with a little bit of salted butter A dollop of whipped cream or a scoop of vanilla ice cream turns it into dessert For a fun breakfast add a spoonful of Greek yogurt on top and scatter fresh berries

Cultural or Historical Context

Quick breads like this Chocolate Chip Zucchini Bread became popular in America in the twentieth century especially as home bakers looked for clever ways to use up garden zucchini and add nutrition to snacks The combination of zucchini and chocolate started popping up as home cooks found that the veggie could create a moist tender crumb

Seasonal Adaptations

Use yellow summer squash instead of zucchini if that is what your garden gives Toss in a handful of fresh blueberries with the chocolate chips for a burst of tart sweetness Try swapping the cinnamon for ground ginger in colder months for a spicy upgrade

Success Stories

I have shared this recipe at potlucks and bake sales and it always draws compliments It is also forgiving for first time bakers I have had friends who never baked bread before get perfect results and proudly bring a loaf to family gatherings

Freezer Meal Conversion

After the bread cools slice it and layer the pieces between wax paper in a freezer bag They will keep fresh for up to two months For an easy breakfast grab a slice from the freezer and warm it in the toaster oven

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This bread is as fun to share as it is to eat and it always brings a smile to the table Bake a loaf and enjoy every cozy bite

Recipe Questions & Answers

→ How do I keep the bread from getting soggy?

Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter. This helps maintain a tender, not soggy, texture.

→ Can I use a different type of chocolate chip?

Yes, dark, milk, or even white chocolate chips work well. Pick your favorite or mix several for added variety.

→ What’s the best way to store it?

Once cooled, wrap the loaf tightly and keep it at room temperature for up to 3 days. It also freezes well for longer storage.

→ How do I make it healthier?

Try replacing half the all-purpose flour with whole wheat flour or using a lighter oil. You can add nuts for extra nutrition.

→ Is it possible to make it nut-free?

Yes! Simply omit walnuts or pecans if desired. The bread is still delicious and moist without them.

→ Can I make it vegan?

You can try using a flaxseed egg substitute and plant-based chocolate, though texture may vary slightly.