Chocolate Chip Zucchini Bread
It happens every summer. One minute you have a promising little zucchini plant, the next you’re swimming in a sea of green giants that seem to multiply overnight.
You’ve grilled it, you’ve spiraled it, and you’ve pawned it off on unsuspecting neighbors. Now what?
Let me introduce you to my favorite solution: a perfectly moist, tender, and ridiculously delicious Chocolate Chip Zucchini Bread.
This isn’t just a way to use up produce. It’s a treat so good, you’ll find yourself buying zucchini just to make it. The hidden veggie adds incredible moisture without any weird “green” taste, I promise.
What You’ll Need
Here are the simple ingredients that come together for this amazing loaf.
- All-Purpose Flour: The structural backbone of our bread.
- Granulated Sugar: For that classic, clean sweetness.
- Light Brown Sugar: Adds moisture and a hint of molasses flavor.
- Baking Soda & Baking Powder: These give the bread its beautiful lift.
- Salt: A must-have to balance all the flavors.
- Cinnamon: Adds a touch of warmth that pairs perfectly with chocolate and zucchini.
- Eggs: They bind everything together and add richness.
- Vegetable Oil: The secret to a super moist, tender crumb that lasts for days.
Vanilla Extract: Because everything sweet is better with vanilla.
- Zucchini: The star of the show! You’ll need about 2 medium zucchinis.
- Semi-Sweet Chocolate Chips: For those pockets of melty, chocolatey goodness.
Tools Required
No fancy equipment needed here. Just your standard baking gear.
- 9×5 inch Loaf Pan
- Box Grater or Food Processor
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk
- Spatula
- Measuring Cups and Spoons
- Wire Cooling Rack
How to Make Chocolate Chip Zucchini Bread
Follow these simple steps for a perfect loaf every time.
Step 1: Preheat your oven to 350°F (175°C). Grease and flour your 9×5 inch loaf pan. This two-step prep prevents the bread from sticking.
Step 2: Grate your zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much water as you can. This is critical!
Step 3: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
Step 4: In a separate medium bowl, whisk the eggs, vegetable oil, and vanilla extract until they are well combined.
Step 5: Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay.
Step 6: Gently fold in the squeezed zucchini and most of the chocolate chips, reserving a small handful to sprinkle on top.
Step 7: Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle the remaining chocolate chips over the top.
Step 8: Bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached (but no wet batter).
Step 9: Let the bread cool in the pan for about 15 minutes before carefully transferring it to a wire rack to cool completely. Slicing it while warm can cause it to fall apart.
Pro Tips
Here are a few game-changing tips I’ve learned from making dozens of loaves.
- The Squeeze is Key: I can’t stress this enough. Zucchini holds a lot of water. If you don’t squeeze it out, you’ll end up with a dense, gummy loaf. Squeeze until you can’t get any more liquid out.
- Don’t Overmix: When you combine the wet and dry ingredients, you’re developing gluten. Mixing too much makes the bread tough and dry. Stop as soon as the flour disappears.
- Room Temperature Eggs: Using eggs straight from the fridge can make the batter curdle. Let them sit on the counter for 30 minutes, or place them in a bowl of warm water for 5 minutes for better mixing.
- Tent with Foil: If you notice the top of your loaf is browning too quickly before the inside is cooked, loosely tent a piece of aluminum foil over the top for the last 15-20 minutes of baking.
Substitutions and Variations
Feel free to play around with this recipe to make it your own!
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Vegetable Oil | Melted Butter | Adds a richer, buttery flavor. |
| All-Purpose Flour | Half Whole Wheat Flour | Adds a nuttier flavor and more fiber. |
| Chocolate Chips | Walnuts or Pecans | Adds a nice crunch. Use 1 cup, chopped. |
| Cinnamon | Nutmeg or Cardamom | Use half the amount for a different warm spice flavor. |
Dietary Swaps and Nutritional Info
This recipe can be adapted for various dietary needs. Below is an estimated nutritional breakdown per slice (assuming 12 slices per loaf).
(Note: These values are estimates and can vary based on specific ingredients used.)
- Calories: ~290 kcal
- Carbohydrates: 45g
- Protein: 4g
- Fat: 12g
Here’s how to adjust for different diets:
| Dietary Need | Modification | Instructions |
|---|---|---|
| Gluten-Free | GF All-Purpose Flour | Use a 1-to-1 gluten-free baking blend with xanthan gum. |
| Vegan | Flax Eggs & DF Chips | Use 2 flax eggs (2 tbsp ground flax + 5 tbsp water). |
| Lower Sugar | Reduce Sugar | You can reduce total sugar by up to 1/3 cup without major issues. |
| Lower Fat | Unsweetened Applesauce | Replace up to half the oil with applesauce for a lighter loaf. |
Make Ahead and Storage Tips
Proper storage keeps this bread fresh and delicious.
Make Ahead
While I don’t recommend mixing the full batter ahead of time, you can prep components to save time. Grate and squeeze the zucchini up to a day in advance and store it in an airtight container in the fridge.
Leftovers and Storage
- At Room Temperature: Store the completely cooled loaf in an airtight container or zip-top bag. It will stay fresh for up to 3 days.
- In the Refrigerator: To extend its life, you can refrigerate it for up to a week. The bread may become a bit firm; just pop a slice in the microwave for 10-15 seconds to soften it up.
- Freezing: This bread freezes beautifully! You can freeze the entire loaf or individual slices. Wrap tightly in plastic wrap, then a layer of aluminum foil. It will keep for up to 3 months. Thaw at room temperature.
Frequently Asked Questions
Q1. Do I have to peel the zucchini before grating it?
Ans: Absolutely not! The peel is soft, full of nutrients, and melts right into the bread. You won’t even notice it’s there, so you can save yourself the extra step.
Q2. My bread turned out soggy and dense. What went wrong?
Ans: This is almost always due to one of two things: not squeezing enough water out of the zucchini, or underbaking. The squeeze is the most crucial step for texture. Also, make sure to do the toothpick test in the very center of the loaf.
Q3. Can I use yellow summer squash instead of zucchini?
Ans: Yes, you can. Yellow squash has a very similar texture and moisture content. You can substitute it 1-for-1. Just be sure to squeeze it well, too.
Q4. Can I bake this recipe as muffins instead of a loaf?
Ans: Definitely! This batter makes excellent muffins. Line a muffin tin with paper liners, fill them about 3/4 full, and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean. This recipe should yield about 18 muffins.
Wrapping Up
There you have it—a simple, foolproof way to transform that mountain of zucchini into a treat everyone will love. It’s the perfect companion for your morning coffee or an ideal afternoon snack.
Now it’s your turn to get baking! I hope you love this recipe as much as my family does. Give it a try, and please come back and leave a comment below. I’d love to hear how it turned out for you or answer any questions you might have!
