If you’re looking for a treat that perfectly balances indulgence with a touch of wholesome goodness, this Chocolate Chip Zucchini Bread Recipe is exactly what you need. It’s packed with tender shredded zucchini that keeps every slice moist and subtly fresh, while generous chocolate chips melt through the crumb, adding bursts of rich chocolate in every bite. Whether you’re baking for breakfast, a snack, or a comforting dessert, this bread brings wonderful warmth and heartiness to your table in a way that feels both familiar and a little bit special.
Ingredients You’ll Need
The magic of this Chocolate Chip Zucchini Bread Recipe lies in its thoughtfully simple ingredients. Each one plays a vital role—from the fragrant spices that build depth to the shredded zucchini that adds moisture and nutrition. These elements come together beautifully to create a loaf that’s flavorful, tender, and satisfying.
- All-purpose flour: The sturdy base that gives structure to the bread while keeping it tender.
- Baking powder and baking soda: These leavening agents work together to make the bread light and fluffy.
- Ground cinnamon, nutmeg, and ginger: A warm spice blend that infuses the bread with cozy, aromatic notes.
- Kosher salt: Enhances all the flavors, balancing the sweetness perfectly.
- Brown sugar: Adds moistness and a caramel-like sweetness that complements the spices.
- Eggs: Provide richness and help bind the ingredients for a tender crumb.
- Unsalted butter: Melts into the batter, creating a luscious texture and depth of flavor.
- Shredded zucchini: The star ingredient that keeps the bread moist without overpowering the taste.
- Pure vanilla extract: Brings a sweet floral note that rounds out the flavors.
- Chocolate chips: The sweet little pockets of joy that add melty, chocolate bliss.
- Turbinado sugar: Sprinkled on top for a delightful crunch and subtle sweetness.
How to Make Chocolate Chip Zucchini Bread Recipe
Step 1: Preheat and Prepare the Pan
The first step always sets the tone. Preheat your oven to 350°F (175°C) so it’s ready to work its magic while you mix the ingredients. Grease a 9×5-inch loaf pan with nonstick cooking spray to ensure your bread releases easily once baked, making cleanup a breeze and preserving that perfect crust.
Step 2: Mix Dry Ingredients
Whisking together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and kosher salt in a medium bowl is key to evenly distributing all the leavening agents and spices. This ensures every slice has consistent texture and flavor—no pockets of baking soda or clumps of cinnamon here.
Step 3: Combine Wet Ingredients
In a larger bowl, stir the packed brown sugar with eggs and melted butter until smooth and well combined. This creamy mixture forms a rich foundation for the zucchini and vanilla extract, which you’ll fold in next to add moisture and that irresistible fresh taste. The batter will already start to smell heavenly at this point!
Step 4: Incorporate Dry Ingredients
Gently add the dry mixture to the wet ingredients, stirring just until combined to avoid developing too much gluten. Overmixing can lead to a tough bread, and that’s the last thing you want here. Then fold in one cup of the chocolate chips lovingly so they’re evenly spread throughout the batter.
Step 5: Prepare to Bake
Pour your batter evenly into the prepared loaf pan to ensure an even rise. Sprinkle turbinado sugar on top to create a gorgeous crunchy crust, then scatter the remaining quarter cup of chocolate chips to create those delightful melty spots on top of the bread.
Step 6: Bake the Bread
Bake in your preheated oven for 50 to 65 minutes, until the bread is golden brown and a toothpick inserted into the center comes out clean. This slow bake allows the flavors to develop and the zucchini to meld perfectly into the bread’s tender crumb.
Step 7: Cool the Bread
Once out of the oven, let the bread rest in the pan for 10 minutes to settle. Then carefully run a knife around the edges and transfer it to a wire rack to cool completely. This step is crucial for the best texture—slicing too soon can make the bread gummy, but patience pays off big time!
How to Serve Chocolate Chip Zucchini Bread Recipe
Garnishes
A light dusting of powdered sugar or a swipe of softened butter on each slice enhances this bread’s warmth and sweet-spice character. For an extra touch, a few more chocolate chips melted on top while still warm add irresistible charm and decadence.
Side Dishes
This bread shines as a solo snack with tea or coffee but also pairs beautifully with creamy yogurt or fresh fruit for a balanced breakfast or brunch. A dollop of whipped cream can turn it into an elegant dessert.
Creative Ways to Present
Slice thickly for serving at gatherings, or cut into small cubes and skewer for a fun fondue dipper. You can also toast slices lightly and spread with almond butter or cream cheese for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover zucchini bread tightly in plastic wrap or place it in an airtight container, then keep it at room temperature for up to three days. The bread maintains its moist texture beautifully and remains flavorful.
Freezing
If you want to save some for later, freezing is your best friend. Wrap the loaf or individual slices tightly in plastic wrap and then foil to prevent freezer burn. It will keep well for up to three months without losing any of its freshness or chocolatey goodness.
Reheating
To enjoy your bread warm, thaw frozen slices at room temperature, then pop them in the toaster or microwave briefly. The chocolate chips will soften up wonderfully, and the loaf will taste just like it did fresh from the oven.
FAQs
Can I use a different type of chocolate chip?
Absolutely! Whether you prefer milk, dark, or even white chocolate chips, any variety will complement this bread nicely. Just keep the same amount to maintain the perfect chocolate-to-zucchini ratio.
Do I need to peel the zucchini?
No need to peel the zucchini; the skin softens during baking and adds lovely flecks of green throughout the bread, which looks beautiful and adds a subtle earthiness.
Can I substitute the butter with oil?
You can swap melted butter for an equal amount of vegetable or canola oil to keep the bread moist, but butter provides a richer flavor that pairs so well with the spices and chocolate.
How do I know when the bread is done?
Golden brown color and a toothpick coming out clean or with just a few moist crumbs are the tell-tale signs. If there’s wet batter on the toothpick, it needs more time in the oven.
Can I double this recipe?
Definitely! Just be sure to use two loaf pans and adjust your baking time slightly, as the loaves may take a bit longer to bake through than a single one.
Final Thoughts
Making this Chocolate Chip Zucchini Bread Recipe is like inviting cozy comfort and sweet satisfaction right into your kitchen. It’s a delightful way to use up garden zucchini and enjoy something truly delectable at the same time. Give it a try—you might just find your new favorite go-to bread that everyone will be begging you to bake again and again!
Print
Chocolate Chip Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This moist and flavorful Chocolate Chip Zucchini Bread combines the wholesome goodness of shredded zucchini with sweet chocolate chips and warm spices. Perfect for snack time or dessert, this easy-to-make bread yields 12 servings of tender, lightly spiced goodness with a crunchy turbinado sugar topping.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
Wet Ingredients
- 3/4 cup packed brown sugar
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 cups shredded zucchini
- 1 1/2 teaspoons pure vanilla extract
Add-ins and Toppings
- 1 1/4 cups chocolate chips, divided
- 1 tablespoon turbinado sugar, for sprinkling on bread
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray to ensure the bread doesn’t stick, then set it aside.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and kosher salt. This ensures even distribution of the leavening agents and spices.
- Combine Wet Ingredients: In a large bowl, stir the packed brown sugar, eggs, and melted unsalted butter until the mixture is smooth and well combined. Then add the shredded zucchini and pure vanilla extract. Mix everything together until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined to avoid overmixing, which can make the bread tough. Then fold in 1 cup of the chocolate chips delicately.
- Prepare to Bake: Pour the batter evenly into the prepared loaf pan. Sprinkle the top with turbinado sugar for a sweet, crunchy finish. Scatter the remaining 1/4 cup of chocolate chips on top for extra chocolatey pockets as the bread bakes.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 65 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Bread: Once baked, remove the bread from the oven and let it rest in the pan for 10 minutes. Then, use a bread knife to loosen the edges, carefully remove the loaf from the pan, and cool completely on a wire rack before slicing to ensure the best texture.
Notes
- Do not overmix the batter to keep the bread tender and moist.
- Shredded zucchini can be packed tightly when measured—no need to squeeze out excess moisture.
- Use a loaf pan size of 9×5 inches for the best bake result.
- Letting the bread cool completely before slicing prevents it from becoming gummy.
- Turbinado sugar topping adds a delightful crunch but can be omitted if desired.
