by Stacy 6 Comments
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Zucchini Bread with Chocolate Chips is a soft, moist, and delicious bread loaded with chocolate chips and warming cinnamon. Easy to prepare and makes 2 loaves to share or freeze!
My family is big into zucchini bread! It’s ultra-moist and so delicious. I modified this zucchini bread with chocolate chips recipe from my grandmother’s zucchini bread recipe. I made a couple of swaps and added chocolate chips. Her recipe features a cinnamon and sugar topping which is really good too. I will have to share that recipe in the future. But I am a lover of chocolate and love that this recipe makes two loaves! One is just never enough. You can share or freeze your second zucchini chocolate chip loaf.
Why Bake with Zucchini?
Baking with zucchini adds amazing moisture to baked goods. Like my Double Chocolate Zucchini Bread that is super chocolatey, moist, tender, and cake-like. It is a great way to sneak in some veggies without even noticing.
Ingredients
How do you cut Zucchini for Bread?
To prepare the zucchini all you need is a cheese grater. Just cut off the top of the zucchini and start grating.
Should I Peel the Zucchini?
No need to peel the outside of the zucchini before grating.
How to Make Chocolate Chip Zucchini Bread
- In a medium mixing bowl, mix together flour, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, whisk oil, eggs, sugar, and vanilla until light and fluffy.
- Stir the dry ingredients into the wet ingredients until just combined. Don’t overmix.
- Fold in zucchini and 1 cup of chocolate chips and reserve the rest for the top.
- Pour batter into the 2 loaf pans and sprinkle the remaining chocolate chips on top of each loaf.
- Bake for 45-50 minutes or until a toothpick comes out clean when poked into the middle. Let cool completely before slicing or taking out of the loaf pan.
Tips for Baking with Zucchini
- Like most baked good recipes, do not overmix the batter. You want a light, moist bread. Overmixing can lead to dense and dry bread.
- 1 medium zucchini is approximately 1 1/2 cups of grated zucchini.
So What does Chocolate Chip Zucchini Bread Taste Like?
The bread is moist, studded with chocolate chips, and has cinnamon in every bite. It’s really tasty!
How to Store and Keep Chocolate Chip Zucchini Bread
Store zucchini chocolate chip loaf at room temperature. Either wrapped in plastic or stored in an airtight container for 3-4 days.
How to Freeze Zucchini Bread with Chocolate Chips
Zucchini bread freezes really well. To do so, wrap in a zip-top bag and freeze for up to 3 months. Or my recommended method is vacuum sealing the bread and it will keep for at least 1 year, if not longer.
Zucchini Chocolate Chip Mini Loaves and Muffins
You can make mini loaves or muffins. Reduce the bake time to 17-20 minutes or just until a toothpick comes out clean when poked in the middle.
Have Some Fun with Add-Ins!
You can add your favorite nuts. I recommend crushed pecans or walnuts. Mashed banana, coconut, or dried fruit.
Sprinkle the top with coarse sugar if desired.
Products
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More Zucchini Baked Good
Zucchini Bread with Chocolate Chips
Soft, moist, and delicious bread loaded with chocolate chips and warming cinnamon.
5 from 3 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: easy, quick bread, zucchini bread, zucchini bread with chocolate chips
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 16 slices
Equipment
2 loaf pans
vegetable grater
large bowl
medium bowl
whisk
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 3 eggs
- 1 cup oil I used avocado oil
- ½ cup sugar
- ½ cup brown sugar
- 2 tsp vanilla extract
- 2 cups zucchini grated
- 1½ cups semi-sweet chocolate chips divided
Instructions
Preheat oven to 350°F. Spray 2 loaf pans with nonstick cooking spray.
In a medium mixing bowl, mix together flour, baking soda, baking powder, cinnamon, and salt.
In a large bowl, whisk oil, eggs, sugar, and vanilla until light and fluffy. Stir the dry ingredients into the wet ingredients until just combined. Don't overmix.
Fold in zucchini and 1 cup of chocolate chips and reserve the rest for the top.
Pour batter into the 2 loaf pans and sprinkle the remaining chocolate chips on top of each loaf.
Bake for 45-50 minutes or until a toothpick comes out clean when poked into the middle.
Let cool completely before slicing or taking out of the loaf pan.
Store wrapped in plastic or in an airtight container for 3-4 days.
