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Chocolate Chip Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 116 reviews
  • Author: Paula
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This moist and flavorful Chocolate Chip Zucchini Bread combines tender shredded zucchini with warm spices and rich chocolate chips to create a deliciously sweet bread perfect for breakfast, snacks, or dessert. The addition of cinnamon, nutmeg, and ginger adds a cozy depth of flavor, while the turbinado sugar topping provides a subtle crunch.

Ingredients

Units Scale

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 & Toppings

  • 1 1/4 cups chocolate chips, divided
  • 1 tablespoon turbinado sugar, for sprinkling on bread

Instructions

  1. Preheat and prepare loaf pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside to ensure the bread doesn’t stick.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and kosher salt until evenly combined. This helps distribute the leavening agents and spices throughout the batter.
  3. Combine wet ingredients: In a large bowl, stir together the packed brown sugar, eggs, and melted butter until the mixture is smooth and creamy. Then add the shredded zucchini and vanilla extract, mixing until everything is well incorporated.
  4. Add dry to wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to over mix to keep the bread tender.
  5. Fold in chocolate chips: Gently fold in 1 cup of the chocolate chips into the batter, distributing them evenly without overworking the dough.
  6. Prepare for baking: Pour the batter into the greased loaf pan. Sprinkle the turbinado sugar evenly over the top, then scatter the remaining 1/4 cup of chocolate chips on top for extra chocolatey bites.
  7. Bake the bread: Bake in the preheated oven for 50 to 65 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
  8. Cool and serve: Remove the bread from the oven and let it sit in the pan for 10 minutes. Run a bread knife around the edges to loosen it, then carefully remove the bread from the pan. Transfer to a cooling rack and let cool completely before slicing to maintain its structure and flavor.

Notes

  • For best results, shred zucchini using medium holes on a grater and gently squeeze out excess moisture before adding to batter to prevent sogginess.
  • Use room temperature eggs to help the batter combine smoothly.
  • You can substitute chocolate chips with chopped nuts or dried fruit for variety.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; wrap tightly and freeze for up to 3 months.

Nutrition

  • Serving Size: 1 slice (approximately 1/12th of loaf)
  • Calories: 210
  • Sugar: 14g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 55mg

Find it online: https://piesbypaula.com/chocolate-chip-zucchini-bread-recipe/