Chocolate Chip Zucchini Bread-This ultra-moist zucchini bread is dotted with chocolate chips, making it the perfect loaf of zucchini bread! You will love the chocolate addition!
Chocolate Chip Zucchini Bread
You guys LOVE my chocolate chip banana bread so I thought it was time I came up with a chocolate chip zucchini bread recipe for you to enjoy. Ok, I was being a little selfish because I really wanted to eat chocolate chip zucchini bread, but I knew you would love it too, so it’s a win-win for everyone! I have to say I hit a home run with this recipe. This chocolate chip zucchini bread is perfection!
The chocolate chips in this zucchini bread are just enough to entice even the pickiest of eaters without being chocolate overload! The way they melt throughout the loaf while baking makes for a really delicious quick bread that I think you’ll be making over and over again. I think you’ll love how easy this one is to make…and you’ll love it even more once you take your first warm bite!
Tips for Baking with Zucchini
- No need to peel the zucchini! So many of the nutrients found in zucchini are actually right there in the peel and it tastes great.
- Use a box grater to shred it down to baking size. I just use the regular size slots, not the miniature ones, when grating zucchini for baking.
- You don’t need to squeeze out the liquid! I prefer leaving it in to bring extra moisture and flavor to my baked goods. If you are using a HUGE zucchini and it is extra watery, you can squeeze out a little liquid, but don’t wring it out completely or your bread will be dry.
How to Make Chocolate Chip Zucchini Bread
There are a few things you can do to make sure you get the BEST zucchini bread possible! Here are all my tried-and-true tips for making your best loaf yet:
- Use a 9×5 loaf pan. I don’t recommend a dark pan because it makes your bread brown quickly. I always suggest metal over glass. Grease your pan with cookin spray before you begin mixing so it’s all ready to bake!
- Whisk dry ingredients together first: flour, baking powder, baking soda, spices, salt.
- Grate the zucchini using a box grater. For this recipe you need 2 cups of grated zucchini, about 2 zucchini. If your garden produces a massive zucchini, you won’t need the entire zucchini:)
- Using brown sugar instead of granulated brings SO MUCH flavor to this zucchini bread!
- Melt and cool your butter. This is a quick step that gives your zucchini bread a delicious, buttery, cake-like flavor.
- Room temperature eggs! You can set eggs from the fridge into a bowl of hot water while you prepare other ingredients and they’ll be ready just in time.
- Never skip vanilla extract! If you can, use pure vanilla extract or even vanilla bean paste.
- Mix the liquids together, then add the dry ingredients, mixing until they’re just BARELY combined. Over mixing will cause your zucchini bread to sink in the middle, and nobody liked a sunken loaf! Mixing by hand is a great way to make sure you don’t over mix. Just fold everything together with a spoon or spatula!
- Fold in the chocolate chips last. I always use semi-sweet, but milk, dark, or even white chocolate chips would be delicious!
- Bake 50-60 minutes or until a toothpick inserted in the middle comes out clean. Melted chocolate on the toothpick is normal, just make sure there’s no gooey zucchini bread batter! If the top is browned but the center isn’t done, draping a piece of aluminum foil over the top will keep it from getting too dark while the inside finishes baking.
- Cool in the pan for 10 minutes, then loosen the edges with a butter knife and remove from the pan to finish cooling on a wire rack. Slice, serve, and fall in love with your new favorite zucchini bread recipe!
Have Some Fun With Add-Ins!
While semi-sweet chocolate chips are a crowd favorite for adding into zucchini bread, don’t be afraid to mix it up and try some other additions!
- Milk chocolate chips
- Dark chocolate chips
- White chocolate chips
- Chocolate chunks…of any variety
- Chopped pecans
- Chopped walnuts
How to Store Zucchini Bread
Once cooled, you’ll want to wrap your loaf in plastic wrap and store it on the counter for up to four days! It will last longer in the refrigerator, but refrigerating the bread can also dry it out. I prefer to store it at room temperature and let’s be honest, a loaf never lasts four days. We usually devour the entire loaf in one or two days:)
You can also freeze your zucchini bread! Freeze the cooled zucchini bread in a freezer-safe Ziploc bag with all the air removed for up to three months. Wrapping in plastic wrap then foil also works well for freezing. Pro tip-freeze slices of zucchini bread! This allows you to grab one slice at a time, let it come to room temperature, and enjoy. You could also warm it in the toaster oven–yum!
More Zucchini Bread Recipes:
- Chocolate Zucchini Bread
- Lemon Zucchini Bread
- Zucchini Bread
- Zucchini Banana Bread
- Zucchini Coconut Bread
Chocolate Chip Zucchini Bread
- 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
- 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
- 1 1/4 cups chocolate chips, divided
- 1 tablespoon turbinado sugar, for sprinkling on bread
- Preheat oven to 350 degrees Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large bowl, stir together the brown sugar, eggs, and melted butter until smooth. Add the shredded zucchini and vanilla extract and mix until well combined.
- Add the dry ingredients and mix until just combined, don’t over mix. Gently fold in 1 cup of the chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle turbinado sugar over the top. Top with the remaining ¼ cup of chocolate chips. Bake until golden brown and a toothpick or cake tester comes out clean, about 50 to 65 minutes.
- Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.
Have you tried this recipe?
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Photos by Dishing Out Health