There’s something undeniably comforting about a slice of warm, moist bread, especially when it’s studded with chocolate chips. But what if I told you that slice could also be a sneaky way to get your veggies in? Enter: Chocolate Chip Zucchini Bread. This isn’t your grandma’s dry, crumbly zucchini bread (though we love grandma!). This recipe delivers a perfectly tender crumb, a delightful balance of sweetness, and a generous helping of chocolate in every bite. It’s the perfect treat for breakfast, a snack, or even a light dessert, and it’s surprisingly easy to make. Prepare to be amazed at how much zucchini can disappear into something so delicious!
Why You’ll Love This
- Moist & Tender: The combination of oil, zucchini, and buttermilk (or a simple substitute!) ensures a beautifully moist and tender crumb.
- Chocolate Chip Heaven: We’re not skimping on the chocolate here! A generous amount of chocolate chips is distributed throughout, guaranteeing a chocolatey bite every time.
- Sneaky Veggies: A fantastic way to use up that garden zucchini (or the one you bought and forgot about!). You won’t even taste it, promise!
- Easy to Make: This recipe is straightforward and doesn’t require any fancy techniques. Perfect for beginner bakers.
- Versatile: Enjoy it plain, with a smear of butter, or even a dusting of powdered sugar.
Ingredients & Equipment
Ingredients:
- 1 ½ cups (192g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice/vinegar, let sit 5 mins)
- 2 cups (about 2 medium) grated zucchini, squeezed dry
- 1 cup (170g) chocolate chips
Equipment:
- 9×5 inch loaf pan
- Mixing bowls (large and medium)
- Electric mixer (handheld or stand mixer)
- Grater
- Clean kitchen towel or cheesecloth
- Measuring cups and spoons
- Rubber spatula
Step-by-Step Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Cream Butter & Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Alternate Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix!
- Fold in Zucchini & Chocolate Chips: Gently fold in the grated zucchini and chocolate chips until evenly distributed.
- Bake: Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).
- Cool: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Pro Tips
- Squeeze the Zucchini! This is the most important step. Excess moisture will result in a soggy bread. Use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible.
- Don’t Overmix: Overmixing develops the gluten in the flour, leading to a tough bread. Mix until just combined.
- Room Temperature Ingredients: Using room temperature butter and eggs helps them emulsify properly, resulting in a smoother batter.
- Chocolate Chip Variety: Feel free to experiment with different types of chocolate chips – milk chocolate, dark chocolate, semi-sweet, or even white chocolate!
- Add Nuts: A handful of chopped walnuts or pecans would be a delicious addition.
Storing Leftovers
Room Temperature: Store cooled zucchini bread in an airtight container at room temperature for up to 3 days.
Refrigerator: For longer storage, wrap the bread tightly in plastic wrap and store in the refrigerator for up to a week.
Freezer: Zucchini bread freezes beautifully! Wrap tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before enjoying.
Print
chocolate chip zucchini bread
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8 slices) 1x
- Diet: Vegetarian
Description
Moist, sweet, and loaded with chocolate chips, this chocolate chip zucchini bread is the perfect way to use up summer zucchini.
Ingredients
1 1/2 cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup semisweet chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
3. Stir in the grated zucchini.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
6. Fold in the chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
9. Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, use freshly grated zucchini and squeeze out as much moisture as possible before adding to the batter.
You can use mini chocolate chips or dark chocolate chunks for a twist.
Wrap leftover slices tightly and store at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg