This easy-to-make homemade Chocolate Chip Zucchini Bread is so moist and flavorful and is loaded with chocolatey goodness. And the best part is, it’s a great way to sneak in an extra serving of veggies!
Best Chocolate Chip Zucchini Bread Recipe
This homemade chocolate chip zucchini bread recipe is the real deal! It’s the perfect balance of sweet and savory, with bursts of chocolate in every single bite. The addition of zucchini not only gives the bread a moist and tender texture but also adds a healthy twist. We also add a little orange zest that brightens up the flavors making it completely irresistible.
Because of the subtle sweetness in this bread, it’s also incredibly versatile. You can enjoy warm, individual slices for an easy breakfast or pack a slice in your kids’ lunchboxes for a special treat at school. It’s also a great option for dessert, either on its own or topped with a scoop of vanilla ice cream or a dollop of whipped topping.
If you’re in the baking mood, you should also try out this amazing Blueberry Bread and this delicious Cinnamon Raisin Quick Bread.
Why We Love This Recipe
- A breeze to make: This is a super easy recipe, even for beginner bakers. The only hard part about making this moist quick bread recipe is waiting for it to finish baking because the aroma that fills your kitchen will make your mouth water.
- Sneaky addition of zucchini: This bread is the perfect way to get the entire family (even the kiddos) to eat their veggies. They’ll never know there is grated zucchini hidden inside each bite.
- Absolutely scrumptious: With the combination of chocolate chips, crunchy pecans, and flavorful, moist bread, you better double the recipe because these loaves are always a huge hit and won’t last long.
Recommended Tools:
- 9 x 5 Loaf Pan (2)
- Measuring cups
- Measuring spoons
- Food processor or large hole cheese grater
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Baking soda
- Large eggs-room temperature
- Granulated white sugar
- Vegetable oil
- Pure vanilla extract
- Fresh zucchini – grated
- Semi-sweet chocolate chips
- Chopped pecans
- Orange zest
How to Make Homemade Zucchini Bread
Step One: Prepare the Zucchini
- Preheat oven to 350 degrees Spray each 9 x 5-inch loaf pan with cooking spray and set aside.
- Wash and dry the zucchini. Then grate your zucchini in a food processor or with a large-holed box grater.
Step Two: Mix the Dry Ingredients
- In medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
Step Three: Mix the Wet Ingredients
- In a separate, large bowl whisk together the eggs, vegetable oil, sugar, and vanilla until the mixture is light and fluffy.
- Add in the shredded zucchini, chocolate chips, and orange zest.
Step Four: Combine Ingredients
- Mix the flour mixture into the wet ingredients.
- Spoon batter evenly into prepared loaf pans.
Step Five: Bake the Bread
- Bake the chocolate zucchini bread for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
Note: Depending on your oven, cooking time can take up to 50-60 minutes.
Step Six: Cool and Serve
- Remove loaf pans from oven and let cool for 15 – 20 minutes and remove from pans by running a knife along the edges of the bread and gently removing from pans.
- Set them on a wire rack to finish cooling.
Wrap leftovers in plastic wrap or store in an airtight container for up to 3-4 days.
Variations
- Dried fruit: You can add little chewy bits of sweetness with chopped, dried apricots, cranberries, raisins, or cherries to the batter.
- Marshmallows: Though not a typical addition to classic zucchini bread, adding mini marshmallows to the batter will give the bread a fun and playful twist that the kids will love.
- Chocolate chips: Instead of semi-sweet chocolate chips, you can use white or dark chocolate chips. Butterscotch or peanut butter chips are also great choices.
- M&M’s: Skip the chocolate chips and add in some M&M’s instead. It’s one of my favorite ways to add a little color to the bread.
- Maple syrup glaze: Mixing together some powdered sugar, maple syrup, and a splash of milk to create a glaze for the bread will give it a sweet and delicious finish.
- Cocoa powder: Give the batter even more chocolate flavor by adding in just a couple of teaspoons of cocoa powder.
Can You Freeze This Bread?
Zucchini bread freezes really well. Just make sure you wrap it well with plastic wrap then slip it into a freezer bag. It will stay fresh for 2-3 months in the freezer.
Tips for Making the Best Zucchini Bread
- Use fresh, grated zucchini: Grate the zucchini just before using it in the recipe for the best flavor and texture. Some recipes allow you to use frozen zucchini noodles but for this recipe, fresh is best.
- Squeeze out excess water: Zucchini contains a ton of moisture that can affect the texture of the bread. Place the grated zucchini in a clean kitchen towel or cheesecloth and give it a good squeeze.
- Avoid overmixing the batter: Overmixing can result in tough and dense bread. Mix the ingredients just until everything is evenly combined.
- Use room temperature ingredients: Make sure the zucchini, eggs, and other ingredients are room temp. This helps the ingredients incorporate better, resulting in a more even and tender bread.
- Use the right size loaf pan: Use a 9×5 inch loaf pan for the best results. If you use a smaller pan or cupcake pans, make sure you don’t overfill them. You will also want to adjust the baking time.
- Let the bread cool: Once the bread is finished baking, let it cool in the pan for about 10 minutes before removing it. Then, transfer it to a wire rack and let it cool completely before slicing. This helps the bread set and prevents it from falling apart. Once it has cooled, you can reheat it if you want to serve it warm.
More Bread Recipes
- Pumpkin Cranberry Bread
- Dollywood Cinnamon Bread
- The Best Carrot Cake Bread
- Eggnog Bread
- Texas Roadhouse Rolls Recipe
- Easter Resurrection Rolls
Chocolate Chip Zucchini Bread
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 3 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini about 1-2 large zucchini
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans optional
- 1 tablespoon orange zest
Instructions
- Preheat oven to 350 degrees
- Spray 2 9 x 5 inch loaf pans with cooking spray and set aside.
- Grate your zucchini in a food processor or with a large-holed vegetable/cheese grater.
- In medium-sized mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
- In a separate, large bowl whisk together the eggs, vegetable oil, sugar, and vanilla until light and fluffy.
- Add in zucchini, chocolate chips, and orange zest.
- Mix in dry ingredients and divide mixture evenly into prepared loaf pans.
- Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
- Remove loaf pans from oven and let cool for 15 – 20 minutes and remove from pans by running a knife along the edges of the bread and gently removing from pans.
Nutrition
Did You Make This Recipe?
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