Chocolate Chip Zucchini Bread

The end of summer calls for all of the best zucchini recipes! One of the most classic things you can make is this Chocolate Chip Zucchini Bread. This recipe uses loads of seasonal zucchini and the perfect blend of flavors to create a rich, moist, and spiced loaf that you’ll want to make again and again.

Delicious Zucchini Recipes

This is a perfect recipe to use the abundance of zucchini at the end of the summer but also all year long. During the summertime, if you’re lucky enough to have a vegetable garden with squash, your kitchen is likely overflowing! This also means that zucchini is extra affordable in the grocery stores and at farmer’s markets. Take advantage and make a loaf (or two or three! They freeze really well!) of our Chocolate Chip Zucchini Bread. This recipe works also for zucchini muffins. It makes 24 zucchini muffins or you can halve the recipe and make only 12 muffins.

More Zucchini Recipes

• Baked Feta & Cheddar Zucchini Frittata
• Turmeric Zucchini Cauliflower Soup
• Cheesy Pesto Zoodles (Zucchini Pasta)
• Green and Yellow Zucchini Noodles with basil and pine nuts
• Vegan Quinoa Stuffed Zucchini Boats 
•  Mushroom, Zucchini & Quinoa Breakfast Muffins

Easy to make, no mixer required, and freezes well!

This is a perfect recipe to use the abundance of zucchini this time of year. If you’re lucky enough to have a vegetable garden with squash, your kitchen is likely overflowing! This also means that zucchini is extra affordable in the grocery store and at farmer’s markets. Take advantage and make a loaf (or two or three! They freeze really well!) of our Chocolate Chip Zucchini Bread.

The best part? This recipe is really, really easy to make. No mixer required; just two bowls and a fork or whisk for mixing. Easy to make, easy to clean up, and before you know it you’re buttering a slice of delicious zucchini bread. So comforting!

Ingredients

We skipped the nutmeg since it isn’t our favorite, but made up for it with ginger and cardamom! You know how much we love a good spice blend. We couldn’t resist! Here’s what else you’ll need for this recipe…

• Neutral-tasting oil (we like safflower or sunflower oil)
• Eggs - If you are vegan try using flax eggs for this recipe
• Brown and Granulated sugar - but not too much this is not an overly sweet recipe
• Vanilla extract
• Shredded zucchini (four whole cups!) - we recommend shredding the zucchini instead of grating it, so it's drier, and there's no need to squeeze the excess water out.
• Whole wheat pastry flour, white whole wheat flour, or all-purpose flour - they all work in this recipe
• Spices: Ground cinnamon, Ginger, Cardamom - we used ginger and cardamom instead of the traditional nutmeg because we enjoy ginger and cardamom a lot more and it worked great in this zucchini bread recipe.
• Baking soda and baking powder
• Chopped walnuts - these are optional but they add the best crunch!
• Chocolate chips - we like 70% cocoa for a wonderful, rich flavor. But feel free to use your favorite chocolate chips.
• Sparkling sugar or coarse sugar (optional, but highly recommended for a nice crunchy sugary top)

A Few Tips for the BEST Zucchini Bread

• Skip the grater! If you have a food processor with a shredding attachment, that’s the way to go. The zucchini comes out a little drier this way, so you don’t have to squeeze the moisture out. Give your food processor a quick rinse and you’re done shredding!
• If you must shred the zucchini by hand make sure you squeeze excess water
• Use a lot of zucchini ( 4 cups) for a super moist bread
• If you like a crunchy topping, try sprinkling some coarse sparkling sugar or turbinado sugar on top of your loaf! This idea came from Smitten Kitchen.
• Wait until the zucchini bread is completely cool before slicing it. Be patient! It will be worth it!
• We highly recommend that you line your loaf pan with parchment paper. This way you can easily lift the zucchini bread our of the pan for easy slicing.
• Bake until it's done! depending on the amount of moisture in the zucchini this zucchini bread may take longer to bake. Bake until a knife or toothpick comes out clean of batter, you will see melted chocolate chips, but that's OK.
• This recipe makes a large loaf, if you want to reduce the cooking time divide the batter into two smaller loaf pans

• You could also use this recipe to make zucchini muffins! These are great for freezing since you can thaw one or two at a time. Use the same recipe, just divide the batter into muffin tins and bake until they’re golden brown on the top. Kids love muffins, too!
• This recipe makes 24 zucchini muffins. You can make only half the recipe and you will get 12 muffins. Reduce baking time to 25 minutes.
• This is a loaf of very moist zucchini bread, store in the fridge after 24-36 hours to prevent spoilage. Just warm it up in a toaster oven or a microwave.
• It freezes well, just make sure it is completely cool before freezing. Wrap in aluminum foil and place in a freezer bag.

Did you like this Zucchini Bread Recipe?

Zucchini Bread with Chocolate Chips

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★★★★★

5 from 2 reviews

• Author: Vicky & Ruth
• Total Time: 5 minute
• Yield: 1 large loaf - 12 slices 1x
• Diet: Vegetarian

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Description

The end of summer calls for all of the best zucchini recipes! One of the most classic things you can make is this Chocolate Chip Zucchini Bread. This recipe uses loads of seasonal zucchini and the perfect blend of flavors to create a rich, moist, and spiced loaf that you’ll want to make again and again.

 

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Ingredients

Scale 1x2x3x

• ½ cup of neutral-tasting oil (such as avocado or sunflower)
• 2 large eggs ( try using flax eggs, if vegan)
• ½ cup light brown sugar 
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 4 cups of shredded zucchini ( See Note 2)
• 2 cups of whole wheat pastry flour, white whole wheat flour or all-purpose flour
• 1 ¼ tsp ground cinnamon
• ¼ tsp ginger
• ¼ tsp cardamom
• 1 tsp baking soda
• ¾ tsp baking powder
• ½ cup chopped walnuts
• 1 cup chocolate chips we use 70% cocoa
• 3 tbsp sparkling sugar or coarse sugar (optional, but highly recommended, use regular sugar if sparkling sugar is not available)

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Instructions

1. Preheat the oven to 350F. Spray a 10 x 4 loaf pan with cooking spray and line it with parchment paper (See Notes 1 & 3 for other baking pan options)
2. Whisk the oil, egg, sugar and vanilla in a large bowl. Add the shredded zucchini
3. In a separate large bowl, combine the flour, cinnamon, ginger, cardamom, baking soda, baking powder, walnut and chocolate chips
4. Pour the zucchini mixture over the flour mixture and stir until combined
5. Bake for 60-70 minutes OR until a toothpick or sharp knife comes out clean from any batter (melted chocolate chips are OK). Make sure the zucchini bread is completely cool before you slice it (you may even want tot wait till the next day)

Notes

1. This recipe makes a large loaf. If you want to reduce the cooking time, divide the batter into two smaller loaf pans and bake for 30-40 minutes or until a knife inserted in the loaf comes out clean of batter. You can also make zucchini muffins. The full recipe makes 24 muffins, you can cut the recipe in half for 12 muffins. Bake muffins for 25 minutes.
2. Skip the box grater! If you have a food processor with a shredding attachment, that’s the way to go. The zucchini comes out a little drier this way, so you don’t have to squeeze the moisture out. Give your food processor a quick rinse and you’re done shredding! If you must shred the zucchini by hand make sure you squeeze the excess water
3. We highly recommend that you line your loaf pan with parchment paper. This way you can easily lift the zucchini bread our of the pan for easy slicing.
4. Bake until it's done! Depending on the amount of moisture in the zucchini, this zucchini bread may take longer to bake. Bake until a knife or toothpick comes out clean of batter, you will see melted chocolate chips, but that's OK.

• Prep Time: 10
• Cook Time: 60-70
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 361 - 1 muffin 170 cal
• Sugar: 25.4
• Sodium: 25
• Fat: 19.3
• Saturated Fat: 4.9
• Unsaturated Fat: 13.2
• Trans Fat: 0
• Carbohydrates: 43.3
• Fiber: 4.7
• Protein: 6.6
• Cholesterol: 0

Keywords: How to make zucchini bread, moist zucchini bread, zucchini bread with chocolate chips