The Best Chocolate Chip Zucchini Bread
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This scrumptious recipe makes the absolute Best Chocolate Chip Zucchini Bread! With freshly grated zucchini, chocolate chips, walnuts, cinnamon and nutmeg, it may just be the best zucchini bread we’ve ever tasted. It’s a super easy quick bread that truly lives up to its name!
Zucchini may be considered a summer vegetable, but luckily it’s available in the grocery store all year round. That’s a good thing, because there are so many delicious zucchini recipes you can make. You can never go wrong with our baked ziti with zucchini or baked zucchini fries and we love these tasty Italian zucchini fritters too!
This chocolate chip zucchini bread recipe may just be our new favorite though. It tastes almost too good to be true and makes the most deliciously moist bread loaf. There’s another bonus too! If you have picky kids, this chocolate chip zucchini bread is the perfect way to sneak some veggies into their diet. I won’t tell if you don’t!
Why We Love this Recipe
- Moist and tender: Fresh zucchini has a lot of moisture in it that’s released when baking. It’s what makes this bread incredibly tender and moist.
- Kid-approved: Even the pickiest kids love this recipe! It sneaks in two whole cups of zucchini that they won’t even notice. What a tasty way to get kids to eat their green veggies!
- Easy recipe: No peeling needed. Just grate the zucchini and whisk it in with the other ingredients! You don’t even need a mixer!
- Freezer friendly: Once you see how much your entire family loves this bread, you’ll want to make a double batch and freeze a loaf for later. It’s nice to keep a loaf on hand for a last-minute dessert, snack or a quick breakfast on the go.
Ingredients for Homemade Zucchini Bread
- Flour: This recipe calls for using all-purpose flour.
- Spices: Cinnamon and nutmeg are the must-have warming spices for classic zucchini bread
- Baking soda, baking powder, salt: Because this is a quick bread recipe that doesn’t require yeast or rise time, these three ingredients work together as a leavening agent to lift the bread and make it light and fluffy.
- Eggs: Gives structure to baked goods.
- Granulated and brown sugar: The combination of these two sugars provides sweetness to the bread while giving it an ever so slight molasses flavor that taste amazing!
- Oil: Gives the bread extra moist texture. We used avocado oil for this bread. It’s a light tasting healthier substitute for canola oil.
- Zucchini: Freshly grated works best. It will take about 2 medium sized zucchinis to get two cups grated.
- Chocolate chips: We used semi-sweet chocolate chips, but you can use any of your favorites. White, milk or dark chocolate chips work great.
- Pure vanilla extract: Extract add even more flavor to this bread. Almond extract works great as well.
- Walnuts: They’re perfect in zucchini bread but you can replace them with pecans.
How to Make the Best Zucchini Bread with Chocolate Chips
Step 1: Preheat oven to 325 degrees. Grease a 9×5 loaf pan or spray with cooking spray.
Step 2: Grate zucchinis with box grater (cheese grater) or with a food processor that has the grater attachment.
Step 3: In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt and spices.
Step 4. In a large bowl, add eggs, sugars, oil, and vanilla and mix until fully incorporated.
Step 5: Add flour mixture to wet ingredients in 2 parts and mix until all the dry ingredients are fully incorporated.
Step 6: Gently fold in the shredded zucchini and mix well.
Step 7: Add in chocolate chips and nuts reserving a few to drop on the top once the batter is in the pan.
Step 8: Pour batter into the prepared pan. Add the chocolate chips and a few walnuts to the top and place in the oven for 60 minutes.
Note: After 45 minutes, check to make sure bread isn’t getting too dark on top. Exact bake time can vary depending on the type of pan you use and how your oven cooks. If the top appears to be browning too much, cover with foil and continue baking.
Step 9: Bread is done when you insert a toothpick in the center of the loaf, and it comes out clean.
Step 10: Remove from oven and let the loaf cool for 10 minutes before removing from pan. Transfer it to a wire rack to finish cooling until it is just warm to the touch.
This bread is delicious served warm (with a big pat of butter-optional). It is wonderful the next day too! We love to take a slice and smear a little butter on each side and toast it slightly in a warm skillet. SO good!
How Do you Store Chocolate Chip Zucchini Bread?
This bread will keep at room temperature in an airtight container or wrapped in plastic wrap for several days.
Zucchini bread freezes really well also. Just be sure and let it cool down all the way first, wrap it well with plastic wrap, and then slip it into a freezer bag. Frozen zucchini bread will taste best if you eat it within 3 months.
Do You Peel the Zucchini to Make This Bread?
This is the awesome thing about this recipe. Peeling is not required. As the bread bakes, the zucchini basically melts into the dough, and you’ll never even know it’s there.
What’s the Best Way to Grate Zucchini?
We used the grater attachment on the food processor. It does a super-fast job but it does require washing all the different pieces. Since this is a small job, you use also use a box grater, like the kind you use for grating cheese. The large holes will give you just the right sized pieces.
If you have a vegetable spiralizer, zucchini noodles will work well also.
Tips for the Making Best Zucchini Quick Bread
- Be careful not to overmix the batter. Stir just until combined to prevent tough. dense bread. That’s why it we recommend you mix the ingredients by hand instead of an electric mixer.
- If you have trouble with dough sticking to your pans, even with cooking spray, use parchment paper to line the bottom of the loaf pan to make it easy to remove.
- Choose small to medium zucchini. They have less water and not as many seeds as larger zucchini.
- Adding too much flour will make a dense loaf. When you measure out the flour, don’t pack it into the cup. Fluff it up some with a whisk first and then scoop into it measuring cup before leveling with a flat side of a knife.
Variations of Chocolate Zucchini Bread
Zucchini muffins: You can easily make this recipe into muffins or even mini loaf pans. You’ll just need to reduce the baking time, so start testing for doneness after about 18-20 minutes for muffins and about 25-30 minutes for mini loaves.
Double the chocolate: This bread is so delicious that it could almost double as cake. If you want to take that extra decadent step and make this recipe a double chocolate zucchini bread, just add your favorite chocolate frosting or chocolate ganache to the top of the cooled loaf.
Carrot zucchini bread – Love carrots? They taste delicious combined with the flavors in the zucchini bread! Following this same recipe, just reduce the zucchini to one cup and add in one cup of grated carrots.
Fruit add–ins: You can leave out the chocolate chips and add in some raisins or dried cranberries for extra fruity sweetness. You can also give this tasty pineapple zucchini bread a try!
Want More Delicious Bread Recipes
- Sugar Free Banana Bread
- Easy Monkey Bread with Fresh Berries
- Mediterranean Olive Bread w/ Goat Cheese & Sun-dried Tomatoes
- Cranberry Orange Scones
- Homemade Buttermilk Biscuits
The Best Chocolate Chip Zucchini Bread
Ingredients
- 2 cups grated zucchini around 2 medium sized zucchini
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar lightly packed
- 3/4 cup avocado oil
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1/2 cup walnuts
Instructions
- Preheat oven to 325 degrees. Grease a 9×5 loaf pan or spray with cooking spray.
- Grate zucchinis with box grater (cheese grater) or with a food processor that has the grater attachment.2 cups grated zucchini
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt and spices.1 1/2 cups all purpose flour, 1/2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg
- In a large bowl, add eggs, sugars, oil, and vanilla and mix until fully incorporated.2 large eggs, 1/2 cup granulated sugar, 1/2 cup brown sugar, 3/4 cup avocado oil, 1 teaspoon vanilla extract
- Add flour mixture to wet ingredients in 2 parts and mix until all the dry ingredients are fully incorporated.
- Gently fold in the shredded zucchini and mix well.
- Add in chocolate chips and nuts reserving a few to drop on the top once the batter is in the pan.1 cup chocolate chips, 1/2 cup walnuts
- Pour batter into the prepared pan. Add the chocolate chips and a few walnuts to the top and place in the oven for 60 minutes.1 cup chocolate chips, 1/2 cup walnuts
- Bread is done when you insert a toothpick in the center of the loaf, and it comes out clean.
- Remove from oven and let the loaf cool for 10 minutes before removing from pan. Transfer it to a wire rack to finish cooling until it is just warm to the touch.
Notes
Nutrition
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