Chocolate Chip Zucchini Bread Recipe

I’m so excited to share this Chocolate Chip Zucchini Bread Recipe with you! It’s one of those treats that feels cozy and wholesome, yet satisfies that sweet tooth in the best way. I love it because the zucchini adds moisture and a subtle earthiness, while the chocolate chips bring just the right amount of indulgence—perfect for breakfast, a snack, or even dessert.

When I first tried this recipe, I was amazed at how effortlessly it turned out moist and packed with flavor. Plus, it’s a fantastic way to sneak some veggies into your day without it feeling like a chore. Whether you’re using up zucchini from your garden or grabbing some at the market, this Chocolate Chip Zucchini Bread Recipe is absolutely worth trying—I promise it’ll become a family favorite in no time.

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Ingredients You’ll Need

The ingredients in this Chocolate Chip Zucchini Bread Recipe come together to balance sweetness, spice, and moisture beautifully. I always recommend using fresh, finely shredded zucchini for the best texture, and good quality chocolate chips really elevate the flavor.

• All-purpose flour: Provides structure, choose unbleached for a cleaner taste.
• Baking powder and baking soda: These leavening agents help your bread rise perfectly.
• Ground cinnamon, nutmeg, and ginger: Adding these warm spices makes the bread cozy and flavorful.
• Kosher salt: Enhances overall flavor and balances the sweetness.
• Brown sugar: I like packed brown sugar for its deep, caramel notes that complement zucchini so well.
• Large eggs: Make sure they’re at room temperature for better mixing and rise.
• Unsalted butter: Melted and slightly cooled so it blends easily without cooking the eggs.
• Zucchini: Fresh, shredded zucchini is key; don’t over-squeeze the moisture as it keeps the bread tender.
• Pure vanilla extract: Boosts the sweetness and rounds out the flavors.
• Chocolate chips: I use semi-sweet for balance, folding half in the batter and sprinkling some on top for extra chocolatey pockets.
• Turbinado sugar: Sprinkled on top for a pretty, crunchy crust and just a hint of caramelized sweetness.

Variations

I like to keep this Chocolate Chip Zucchini Bread Recipe flexible—you can easily tweak it to suit what you have on hand or your dietary preferences. Experimenting with add-ins is actually one of my favorite cooking adventures.

• Nut-Free Option: I’ve replaced chocolate chips with dried fruit like cranberries or raisins, and my family still loved the result. It’s great if you have nut allergies at home.
• Whole Wheat Twist: Using half whole wheat flour adds nuttiness and fiber while keeping the texture soft when combined with all-purpose flour.
• Vegan Version: Swapping eggs for flax eggs and butter for coconut oil works well — I’ve done this for friends who are vegan, and it’s a hit.
• Extra Crunch: Toss in chopped walnuts or pecans for texture contrast; my kids enjoy the added crunch.
• Spice It Up: Sometimes I add a pinch of cayenne or black pepper with the spices for a surprising depth that I can’t get enough of.

How to Make Chocolate Chip Zucchini Bread Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan with nonstick spray. I like to prepare the pan early so it’s ready once my batter is mixed. If you want an extra tip, line the bottom with parchment paper for easy removal—especially if your pan tends to stick.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and kosher salt. This ensures all the spices and leaveners get evenly distributed, which is key to avoiding clumps and uneven rising.

Step 3: Combine the Wet Ingredients

In a large bowl, stir together the brown sugar, eggs, and melted butter until smooth. Adding the eggs one at a time helps prevent scrambling, and make sure your butter isn’t too hot, or it’ll cook the eggs. Stir in the shredded zucchini and vanilla extract until the mixture is well combined—you’ll love how fresh and slightly herbaceous this smells at this point!

Step 4: Blend Wet and Dry Ingredients

Fold the dry ingredients into the wet mixture gently, stirring just until everything comes together. Don’t over mix—if you do, the bread can get dense and tough. Then, fold in half of your chocolate chips with care for those sweet bursts throughout the bread.

Step 5: Bake Your Bread

Pour the batter into your prepared pan, smooth the top, and sprinkle the turbinado sugar evenly. Then scatter the remaining chocolate chips over the surface for that beautiful chocolatey crown. Bake for 50 to 65 minutes, or until the top is golden and a toothpick inserted into the center comes out clean (except for melted chocolate, of course).

Step 6: Cool and Serve

Once out of the oven, let the bread sit in the pan for about 10 minutes. Use a bread knife to loosen the edges, then carefully transfer the loaf to a cooling rack to cool completely before slicing. This step is crucial—warm bread can be fragile and slicing too early might make it fall apart.

How to Serve Chocolate Chip Zucchini Bread Recipe

Garnishes

I usually serve slices plain because the bread’s natural flavors shine through, but if you want to dress it up, a light spread of softened butter or a smear of cream cheese frosting works beautifully. Sometimes, I sprinkle a little extra turbinado sugar or cinnamon on top for a pretty touch that also adds a slight crunch.

Side Dishes

This bread pairs wonderfully with a cup of coffee or tea for breakfast or a snack. On special mornings, I like it with scrambled eggs or a yogurt parfait to round out the meal with protein and creaminess.

Creative Ways to Present

For a brunch or tea party, try slicing the zucchini bread into neat squares and stacking them with layers of fresh berries and a dusting of powdered sugar. I’ve also wrapped slices individually in parchment and tied them with twine for gifts or party favors—they always go fast!

Make Ahead and Storage

Storing Leftovers

I keep leftover zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. If your kitchen is warm, popping it in the fridge can extend freshness by a couple more days without drying it out.

Freezing

Freezing this bread is a lifesaver. I slice it first and wrap individual pieces in plastic wrap, then place them in a freezer-safe bag. This method lets me thaw just what I need, and the bread retains its moisture and flavor perfectly once thawed.

Reheating

To reheat, I pop slices in the toaster oven for a few minutes or microwave wrapped in a damp paper towel for about 15 seconds to revive moisture. Either way, it tastes nearly as fresh as the day it was baked, which is something I always appreciate.

FAQs

Final Thoughts

This Chocolate Chip Zucchini Bread Recipe holds a special place in my kitchen because it’s both comforting and sneaky-in-a-good-way healthy. I always reach for it when I want something homemade but don’t want to feel guilty about overdoing the sugar. Give this recipe a try—you’ll love how quickly it disappears from your counter, and I’m betting it’ll become a go-to whenever zucchini is in season or you just need an easy, delicious loaf.

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