chocolate chip zucchini bread recipe
The Best chocolate chip zucchini bread recipe
It’s also a great recipe for when you need something quick but still feels special. Whether it’s for a weekend brunch, a late-night snack, or even a simple afternoon treat, this bread holds up well. Plus, because it uses zucchini, it’s a sneaky way to get more veggies into the day without most people even noticing. I’ve made it for school lunches, potlucks, and just for myself when I want something sweet but not too much sugar. It’s the kind of recipe that’s easy to customize—swap in extra nuts, a bit more chocolate, or even a dash of cinnamon if you like—and still comes out perfect. No fancy techniques, no complicated steps, just good, solid bread that everyone loves.
Easy Zucchini Chocolate Chip Bread
A moist, lightly sweetened loaf packed with zucchini and chocolate chips, perfect for breakfast or dessert. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 ½ cups grated zucchini (packed)
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 large egg
- ½ cup melted butter
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- ¼ cup chopped walnuts (optional)
👨🍳Directions
-
1
Preheat oven to 350°F. Line a loaf pan with parchment paper. -
2
In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg. -
3
Add grated zucchini, egg, melted butter, and vanilla. Stir until just combined. -
4
Fold in chocolate chips and walnuts (if using). Pour batter into the prepared pan. -
5
Bake for 50–60 minutes, or until a toothpick inserted near the center comes out clean.
🔧Equipment
- Mixing bowls
- Measuring cups
- Whisk
- Baking pan (9×5-inch loaf pan)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Zucchini Chocolate Chip Bread Works
❓ Frequently Asked Questions About Zucchini Chocolate Chip Bread
How long does it take to bake zucchini bread with chocolate chips?
Baking time for this recipe is about 35 to 40 minutes at 350°F (175°C). The bread will be done when a toothpick inserted into the center comes out clean, or when the top is golden brown.
Can I substitute fresh zucchini for canned?
Yes, you can use fresh zucchini. Grate it finely and squeeze out excess moisture with a clean towel or paper towels before adding it to the batter. Fresh zucchini may require slightly less liquid in the recipe.
What if I don’t have a food processor?
You can chop the zucchini and mix all ingredients by hand. Grate the zucchini, then fold it into the dry ingredients before combining with wet ingredients. This will result in slightly denser bread, but it still works well.
How should I store leftovers?
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To reheat, wrap slices tightly in foil and warm in the oven at 325°F (165°C) for 10 to 15 minutes.
Can I make this ahead of time for a holiday gathering?
Absolutely! This recipe is perfect for baking in advance. You can prepare the batter up to 24 hours ahead and refrigerate it before baking. The bread will taste even better the next day as flavors meld.
