Hello fellow food lovers! If your garden is overflowing or your local farmer’s market stand is brimming with fresh zucchini, you’re in for a treat. Before you get tired of this wonderful summer squash, let me introduce you to a recipe that will transform it into a universally loved delight: this amazing Chocolate Chip Zucchini Bread. It’s time to grab a few vibrant zucchini and get ready for some baking magic!

I distinctly remember one summer when my mother embarked on a serious zucchini phase. There was a constant parade of savory zucchini dishes – from her memorable Cheesy Zucchini Casserole with ground beef, to creative zucchini boats filled with all sorts of concoctions, and even grilled kabobs featuring the versatile squash. The list seemed endless!

However, my mother was never much of a baker, so traditional zucchini bread was conspicuously absent from our table. It wasn’t until last year that I ventured into the world of zucchini baking myself. I experimented with a Chocolate Zucchini Bread recipe, and to my surprise, even my notoriously picky partner, Mr. Picky, gave it his seal of approval. Of course, I cleverly omitted the “zucchini” part when serving it, knowing that mentioning the vegetable might deter him from even a single bite!

This particular chocolate chip version quickly became a household favorite. I recently picked up a batch of fresh zucchini from a local stand, and I’ve already baked and shared this loaf at least half a dozen times. It’s that good, and that easy to love!

Why This Chocolate Chip Zucchini Bread Will Be Your New Go-To

There are countless reasons to fall in love with this chocolate chip zucchini bread recipe. It’s more than just a way to use up summer zucchini; it’s a truly delightful culinary experience. Here’s why it’s destined to become a staple in your kitchen:

• Perfect for Abundant Zucchini: If you’re a gardener or a frequent farmer’s market visitor, you know the struggle (and joy!) of a bountiful zucchini harvest. This recipe is an effortless and delicious solution to put that summer squash to fantastic use.
• Irresistibly Moist and Flavorful: The shredded zucchini not only adds a hidden vegetable boost but also provides incredible moisture to the bread, resulting in a tender crumb that melts in your mouth. Coupled with a hint of warm cinnamon and generous pockets of melted chocolate, the flavor profile is simply divine.
• Kid-Friendly & Picky-Eater Approved: This is my secret weapon! The zucchini practically disappears into the batter, leaving no discernible taste or texture. Even the most vegetable-averse children (and adults!) will happily devour this sweet treat, unaware of its wholesome secret.
• Simple Ingredients, Big Flavor: You likely have all the necessary ingredients in your pantry right now. No fancy or hard-to-find items are needed to create this bakery-quality loaf.
• Versatile for Any Occasion: Whether you’re looking for a delightful breakfast quick bread, a satisfying afternoon snack, or a comforting dessert, this zucchini bread fits the bill perfectly. Serve it plain, with a smear of butter, or even a drizzle of glaze.
• Ideal for Gifting: Baked goods make wonderful gifts, and this zucchini bread is no exception. Its impressive appearance and delicious taste make it a thoughtful present for friends, neighbors, or hosts. Bake an extra loaf to spread the joy!

Essential Ingredients for Your Moist Zucchini Bread

Crafting the perfect loaf of moist chocolate chip zucchini bread begins with a handful of simple, wholesome ingredients. Here’s what you’ll need, and a little insight into why each component is crucial for success:

• Fresh Zucchini: The star of the show! When shredded, zucchini adds natural moisture and nutrients to the bread, creating that wonderfully tender crumb. You won’t taste it, but you’ll definitely appreciate its contribution to the texture.
• Unsalted Butter: Provides rich flavor and helps create a tender texture. Melting it makes for an easy mixing process.
• All-Purpose Flour: The structural foundation of our bread. Ensure you measure it correctly (lightly spoon into a measuring cup and level off) to avoid a dense loaf.
• Baking Soda & Baking Powder: These are our leavening agents, responsible for giving the bread its beautiful rise and airy texture.
• Cinnamon: Adds a warm, comforting spice that complements both the zucchini and the chocolate beautifully.
• Granulated Sugar: Sweetens the bread and helps with browning and moisture retention.
• Egg: Acts as a binder, helping to hold the ingredients together and adding richness.
• Vanilla Extract: Enhances all the other flavors, providing a subtle, aromatic sweetness.
• Salt: A crucial flavor enhancer, balancing the sweetness and bringing out the depth in the other ingredients.
• Chocolate Chips: The delightful indulgence! Use your favorite kind – semi-sweet, milk, or even a mix. They melt into irresistible pockets of chocolatey goodness.

Simple Step-By-Step Instructions for Baking Perfection

Baking this easy chocolate chip zucchini bread is a straightforward process, perfect for bakers of all skill levels. Follow these clear steps to achieve a perfectly moist and flavorful loaf:

1. Prepare Your Workspace: Begin by preheating your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides for easy lifting. This ensures your beautiful bread won’t stick!
2. Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, cinnamon, baking powder, baking soda, and salt. Whisking ensures these dry ingredients are well combined and evenly distributed, which is key for a consistent rise.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the melted unsalted butter, granulated sugar, large egg, and vanilla extract until smooth and well incorporated. Then, add the shredded zucchini to the wet mixture. Use a spatula to gently fold the zucchini in until just combined. If your zucchini is particularly watery, you might want to gently squeeze out some of the excess moisture before adding it to the bowl.
4. Combine Wet and Dry: Pour the wet zucchini mixture into the bowl with the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix; overmixing can lead to a tough, dense bread. A few streaks of flour are perfectly fine.
5. Fold in Chocolate Chips: Gently fold in ¾ cup of your chosen chocolate chips into the batter. This ensures they are evenly distributed throughout the loaf.



6. Fill and Bake: Pour the batter evenly into your prepared loaf pan. Smooth the top with your spatula, then sprinkle the remaining ¼ cup of chocolate chips over the surface for a beautiful presentation and extra chocolatey goodness.



7. Bake to Golden Perfection: Bake for 45-50 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out mostly clean (a few moist crumbs are okay, but no wet batter). If you notice the top browning too quickly before the center is cooked through, you can loosely tent the loaf with aluminum foil to prevent over-browning.
8. Cool and Enjoy: Once baked, remove the loaf from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. This allows the bread to set and prevents it from sticking. After 15 minutes, carefully remove the bread from the pan and continue cooling completely on the wire rack before slicing and serving.

This process results in a delightfully moist loaf, loaded with chocolate chips, and subtly infused with the goodness of zucchini. Nobody will be any the wiser about its secret ingredient, making it perfect for breakfast, dessert, or a simple snack!

I genuinely hope you give this recipe a try. If you have any questions during the process, please don’t hesitate to drop a comment below. Happy baking and enjoy!

Pro Tips for the Best Chocolate Chip Zucchini Bread

Achieving a truly exceptional loaf of homemade zucchini bread is easy with a few simple tips:

Choosing and Preparing Zucchini

• Size Matters: Smaller to medium zucchini (about 6-8 inches long) tend to have fewer seeds and more moisture, making them ideal. Larger zucchini can be used, but you might need to scoop out the seedy core if it’s too big.
• To Peel or Not to Peel: It’s generally not necessary to peel zucchini for bread. The skin is thin and softens beautifully during baking, plus it adds a little extra fiber and nutrients. If you have particularly tough or blemished skin, you can peel it.
• Grating: Use the large holes of a box grater for shredding the zucchini. This provides nice strands that will melt into the bread while retaining moisture.
• Moisture Control: Zucchini contains a lot of water. Depending on how fresh and juicy your zucchini is, you might need to gently squeeze out some of the excess liquid after grating it. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze lightly. This prevents your bread from becoming too dense or soggy. However, don’t over-squeeze, as some moisture is necessary for a truly moist loaf.

Baking Techniques

• Don’t Overmix: After combining the wet and dry ingredients, mix just until the flour streaks disappear. Overmixing develops the gluten in the flour, leading to a tough, dry bread.
• Room Temperature Ingredients: Ensure your egg and melted butter aren’t too cold or too hot. Room temperature ingredients combine more smoothly and create a more uniform batter.
• Pan Size: A standard 9×5-inch loaf pan is recommended for this recipe. If using an 8×4-inch pan, you might need to bake it a bit longer, and the loaf will be taller.
• Check for Doneness: The toothpick test is your best friend. Insert a wooden skewer or toothpick into the center of the loaf. It should come out with moist crumbs, but no wet batter. If it comes out completely clean and dry, it might be slightly overbaked.
• Cooling is Key: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This step is crucial for preventing the bread from collapsing and ensures a perfect texture. Slicing too early can cause it to crumble.

Chocolate Chip Choices & Variations

• Chocolate Chip Types: Feel free to experiment! Semi-sweet chocolate chips are classic, but milk chocolate chips add extra sweetness, and dark chocolate chips offer a richer, more intense flavor. Mini chocolate chips distribute more evenly throughout the loaf.
• Additions: For an extra layer of flavor and texture, consider folding in ½ cup of chopped walnuts or pecans with the chocolate chips. A pinch of nutmeg or allspice can also enhance the warm, spiced notes. Orange zest can provide a bright, citrusy counterpoint.
• Glaze: While delicious on its own, a simple vanilla or cream cheese glaze can elevate this bread to dessert status.

Storing Your Delicious Zucchini Bread

Proper storage ensures your chocolate chip zucchini bread stays fresh and moist for as long as possible:

• Room Temperature: Once completely cooled, wrap the loaf tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 2-3 days. A bread box can also help maintain freshness.
• Refrigeration: For longer storage, you can keep the wrapped bread in the refrigerator for up to a week. The texture might firm up slightly, but it will still be delicious.
• Freezing: Zucchini bread freezes exceptionally well!
  1. Whole Loaf: Once completely cooled, wrap the entire loaf tightly in plastic wrap, then an additional layer of aluminum foil. Place in a freezer-safe bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
  2. Slices: For convenience, slice the cooled loaf, then flash freeze the slices on a baking sheet until firm. Transfer the frozen slices to a freezer-safe bag or container, separating layers with parchment paper. This allows you to grab individual slices as needed.

  To reheat frozen slices, you can microwave them for 30-60 seconds, or toast them lightly for a warm, comforting treat.

Frequently Asked Questions About Zucchini Bread

Can I use frozen shredded zucchini?

Yes, you can! If using frozen zucchini, be sure to thaw it completely and then squeeze out as much excess liquid as possible. Frozen zucchini tends to hold more water, so extra squeezing is important to prevent a watery or soggy bread.

What kind of chocolate chips are best?

Semi-sweet chocolate chips are a popular choice as they offer a balanced sweetness. However, milk chocolate chips provide a sweeter, creamier profile, while dark chocolate chips add a richer, more intense chocolate flavor. Feel free to use your favorite or a mix of different types!

Do I need to squeeze the water out of the zucchini?

It depends on how moist your zucchini is. If your zucchini is very fresh and appears watery after grating, a gentle squeeze in a clean kitchen towel can prevent your bread from becoming too dense or soggy. However, don’t over-squeeze, as some moisture is desired for a truly moist loaf.

How can I tell if my zucchini bread is fully baked?

The best way is the toothpick test. Insert a wooden skewer or toothpick into the center of the loaf. It should come out with moist crumbs attached, but no wet batter. If it comes out completely clean and dry, it might be slightly overbaked, but still delicious.

Can I add nuts or other spices?

Absolutely! This recipe is very adaptable. You can add ½ cup of chopped walnuts or pecans for extra crunch. A pinch of nutmeg or a dash of ginger can also enhance the warm spice profile. Some people also enjoy adding orange zest for a bright, citrusy note.

Chocolate Chip Zucchini Bread Recipe

Author: MaryAnn Dwyer

Servings: 10 servings

Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins

This Chocolate Chip Zucchini Bread is a MUST for all that fabulous summer zucchini! It’s moist, loaded with chocolate chips and the kids will never know there’s zucchini in it! It’s perfect for dessert, breakfast or snacking!

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp. cinnamon
• ½ tsp. baking powder
• ½ tsp. baking soda
• ⅛ tsp. salt
• ½ cup unsalted butter, melted
• ⅔ cup granulated sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 ½ cups zucchini, shredded
• 1 cup chocolate chips (divided: ¾ cup for batter, ¼ cup for topping)

Instructions

1. Preheat oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick cooking spray or line with parchment paper. Set aside.
2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
3. In a medium bowl, whisk together the melted butter, sugar, egg, and vanilla extract until smooth. Add the shredded zucchini and fold with a spatula until just combined.
4. Pour the wet mixture into the dry mixture and mix until just combined, being careful not to overmix. Fold in ¾ cup of the chocolate chips.
5. Pour the batter into the prepared pan. Smooth the top and then sprinkle with the remaining ¼ cup of chocolate chips.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out mostly clean. If your loaf seems to be browning too quickly, loosely tent with foil.
7. Remove from the oven and cool in the pan on a wire rack for 10-15 minutes, then remove from the pan and cool completely on the wire rack before slicing.

Notes

• I used a 9×5-inch loaf pan for this recipe.
• You can use any type of chocolate chips you prefer, such as semi-sweet or milk chocolate, or a combination of both. I used ¾ cup mixed into the batter and the remaining ¼ cup sprinkled on top.
• For particularly watery zucchini, gently squeeze out excess moisture before adding to the wet ingredients to prevent a dense loaf.

Nutrition Information (per serving, based on 10 servings)

Calories: 305kcal | Carbohydrates: 41g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 114mg | Potassium: 106mg | Fiber: 1g | Sugar: 25g | Vitamin A: 390IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg

Keywords: chocolate chips, Quick Bread, summer, zucchini, easy zucchini bread, moist bread

Cuisine: American

Course: Breakfast, Dessert, Snack

More Delicious Zucchini Recipes to Enjoy

If you’re still looking for ways to use up that abundant summer zucchini, explore these other fantastic recipes:

• Zucchini Roasted Red Pepper Parmesan
• Provençal Vegetable Tian
• Grilled Herb Steak Skewers with Chimichurri