Simple Chocolate Chip Zucchini Bread
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Here’s an easy recipe for chocolate chip zucchini bread that you can whip up in no time. The hardest part of this recipe is letting it cool down before you inhale it.
Chocolate chip zucchini bread is hands down my favorite way to use an overabundance of zucchini in the summer. We grow several zucchini plants and always have plenty to eat. Some of our other tried and true zucchini recipes include lemon garlic chicken and zoodles and oven roasted zucchini. But this simple zucchini quick bread recipe will always be my go to.
How to Make Zucchini Bread with Chocolate Chips
To make chocolate chip zucchini bread, start by grating fresh zucchini with the peel on. Then, mix the zucchini with a batter made from flour, sugar, eggs, oil, cinnamon, and nutmeg. Finally, fold in a generous amount of chocolate chips and bake the batter in the oven until golden brown. Find the full recipe ingredients and instructions for chocolate chip zucchini bread in the recipe card below.
Ingredients
- 1 1/2 cups All-Purpose Flour (Sub 1/2 cup for Whole Wheat Flour if desired)
- 1 tsp Ground Cinnamon
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 tsp Baking Powder
- 1/4 tsp Ground Nutmeg
- 1 large Egg
- 1 cup Sugar
- 1 cup Zucchini (unpeeled and finely shredded)
- 1/4 cup Vegetable Oil
- 1/2 cup Chocolate Chips (optional)
Step 1– Start by freshly grating zucchini with a box grater. Leave the skin and don’t worry about the excess water. It will add moisture to the batter.
Step 2– Preheat your oven to 350 degrees F, and lightly grease the bottom of a loaf pan. Make sure not to skip this step so the bread doesn’t stick after baking.
Step 3– Whisk all of the dry ingredients; flour, baking soda, baking powder, salt, cinnamon, and nutmeg, together in a large bowl. Once the dry ingredients are mixed together, create a small well or divot in the mixture. This will be used to pour the wet ingredients into later.
Step 4– In a medium bowl, cream together the sugar, egg, oil, and grated zucchini. Make sure everything is mixed up well in this step.
Step 5– Next, add the zucchini mixture to the flour mixture where the well is. Mix everything just until it is combined. Do not overmix as it can make the bread dense and chewy. The batter will be lumpy and that’s ok.
Step 6– Gently fold in the chocolate chips. Pour the batter into the prepared loaf pan from step 2.
Step 7– Bake the chocolate chip zucchini bread at 350 for 50-55 minutes. You can tell if it is done by inserting a toothpick into the center and pulling it out. If it’s clean, the zucchini bread is done baking. If there is sticky dough or batter on the toothpick, it needs to bake longer.
Tips for Making Chocolate Chip Zucchini Bread
One tip I’ve learned when adding in the chocolate chips is to add a small amount of batter sans chocolate to the bottom of the loaf pan first. Then fold the chocolate chips into the remaining batter and pour that into the loaf pan. No burnt chocolate chips on the bottom making it easier to remove the zucchini bread from the pan.
Make sure you liberally grease the pan before adding the batter to avoid any sticking.
Chocolate Chip Zucchini Bread can be frozen to store for later. Let the zucchini bread cool completely first. Then wrap the loaf in plastic wrap, place it in a freezer bag, and remove all of the air. Store in the freezer for up to 6 months.
More Quick bread recipes to try
- Chocolate Chip Pumpkin Bread
- Blueberry and Banana Bread
- Moist and Simple Banana Nut Bread | Made in a Day
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Chocolate Chip Zucchini Bread
Equipment
Ingredients
- 1 1/2 cups All-Purpose Flour (Sub 1/2 cup for Whole Wheat Flour if desired)
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1 large Egg
- 1 cup Sugar
- 1 cup Zucchini (unpeeled and finely shredded)
- 1/4 cup Vegetable Oil
- 1/2 cup Chocolate Chips (optional)
Instructions
- Preheat the oven to 350 degrees. Grease the bottom of a loaf pan and set aside
- In a medium bowl, combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg. Make a "well" in the center of the mixture and set aside.
- In a second medium bowl, combine the sugar, egg, zucchini, and oil. Mix well.
- Add the zucchini mixture to the flour mixture. Mix it just until everything is combined. The batter will be lumpy.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes. It is done when a toothpick inserted in the center comes out clean.
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Thanks for sharing – great idea for sneaking veggies into my hubby’s desserts! ~ Erika @ http://www.yayforhandmade.com
Let me know how he likes it! I have even heard of some trying shredded carrots in it as well. I haven’t been too inclined to try it 😉
This sure sounds like an interesting recipe. I’ve never combined zuchini and chocolate. At first thought, I need to leave your blog as it doesn’t appeal to me, but I’ll have to give this a try someday, although I’m a really bad cook and thsi recipe sounds a bit hard.