If you’re on the hunt for a cozy, irresistibly moist treat that somehow feels both indulgent and wholesome, look no further than this Chocolate Chip Zucchini Bread Recipe. It’s a delightful dance of tender zucchini flecks and melty chocolate chips swirling through a warmly spiced batter. This bread strikes the perfect balance—rich with buttery goodness, lightly sweetened with brown sugar, and infused with cinnamon and nutmeg that make each bite welcoming and comforting. Whether you’re baking for breakfast, a snack, or a casual dessert, this recipe is bound to become one of your favorites that friends and family keep asking for again and again.
Ingredients You’ll Need
This Chocolate Chip Zucchini Bread Recipe calls for simple, everyday ingredients that come together effortlessly yet deliver layers of flavor and texture. Each component plays an essential role, from the aromatic spices to the chocolate chips that add a luscious, sweet surprise in every slice.
- All-purpose flour (1 3/4 cups): The base that gives your bread structure and a tender crumb.
- Baking powder (1 1/2 teaspoons): Helps your bread rise beautifully without being dense.
- Baking soda (1/2 teaspoon): Works with the acid from brown sugar to enhance fluffiness.
- Ground cinnamon (1 1/2 teaspoons): Infuses a warm, cozy flavor that complements zucchini perfectly.
- Nutmeg (1/4 teaspoon): Adds a subtle hint of spice and depth.
- Ground ginger (1/4 teaspoon): Offers a gentle zing that lifts the flavor profile.
- Kosher salt (1/2 teaspoon): Balances sweetness and intensifies the other flavors.
- Brown sugar, packed (3/4 cup): Brings moistness and a rich caramel note.
- Large eggs (2): Bind everything together and add richness.
- Unsalted butter, melted (1/2 cup): Delivers buttery flavor and tender texture.
- Shredded zucchini (2 cups): Keeps the bread moist and adds a healthy touch without overpowering taste.
- Pure vanilla extract (1 1/2 teaspoons): Rounds out all the flavors with a fragrant sweetness.
- Chocolate chips (1 1/4 cups, divided): Melt into gooey pockets that make each bite decadent.
- Turbinado sugar (1 tablespoon): Sprinkled on top for a delightful crunchy finish.
How to Make Chocolate Chip Zucchini Bread Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with nonstick cooking spray to ensure your bread won’t stick and will pop out easily once baked. Having this ready upfront makes the last steps seamless and stress-free.
Step 2: Mix Dry Ingredients Thoroughly
In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and kosher salt. This step is crucial not just to combine, but to evenly distribute those spices and leavening agents, ensuring every slice is flavorful and perfect throughout.
Step 3: Combine Wet Ingredients with Care
In a larger bowl, stir the packed brown sugar, eggs, and melted butter together until smooth and cohesive. Then gently fold in the shredded zucchini and pure vanilla extract. Mixing these wet ingredients thoroughly infuses moisture and flavor, creating a luscious base for your bread batter.
Step 4: Bring the Batter Together
Gradually add the dry ingredient blend to the wet mixture, stirring gently until just combined. Be careful not to overmix; this keeps your bread tender and fluffy rather than dense. Now fold in one cup of chocolate chips delicately, so they remain nestled inside your bread, ready to melt into little chocolate treasures.
Step 5: Prepare for Baking
Pour your batter evenly into the prepared loaf pan. Now for a sweet touch of texture: sprinkle the turbinado sugar evenly over the top, then scatter the remaining 1/4 cup of chocolate chips. These toppings will create crispy, shiny, chocolate-studded pockets that are as beautiful as they are delicious.
Step 6: Bake to Perfection
Pop your loaf into the preheated oven and bake for 50 to 65 minutes. You’ll know it’s done when the top is a gorgeous golden brown and a toothpick inserted into the center comes out clean. The kitchen will smell absolutely incredible at this point—pure comfort in the making.
Step 7: Cool Before Slicing
Once baked, let your bread cool in the pan for about 10 minutes. Then use a bread knife to gently loosen the edges and remove the bread from the pan. Transfer it to a wire rack to cool completely before slicing. Cooling lets the crumb set perfectly, so every slice holds together while maintaining tender, moist texture.
How to Serve Chocolate Chip Zucchini Bread Recipe
Garnishes
Add a smile to your serving by topping slices with a smear of softened butter or a drizzle of natural honey. For an extra touch of indulgence, sprinkle a little powdered sugar or a pinch of cinnamon right before serving—it emphasizes the spices and adds a lovely visual appeal.
Side Dishes
This bread pairs beautifully with a hot cup of coffee or tea, making mornings feel like a special occasion. For brunch, serve alongside creamy yogurt topped with fresh berries or a simple fruit salad to balance the bread’s richness with fresh, bright flavors.
Creative Ways to Present
Think beyond ordinary slices—cut the loaf into small cubes for an irresistible bread pudding, or toast individual slices and top them with nut butter and banana for a quick snack. Wrapping small portions in parchment paper makes a charming gift that friends will adore.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store leftover zucchini bread tightly wrapped in plastic wrap or in an airtight container. It will stay fresh at room temperature for up to three days, perfect for keeping it moist yet easy to grab on the go.
Freezing
You can freeze whole loaves or individual slices for up to three months. Wrap them tightly in plastic wrap and then foil, or pop slices in a freezer bag. When ready to enjoy, thaw overnight in the fridge or on the countertop for a few hours.
Reheating
Reheat slices gently in a toaster oven or microwave for about 20-30 seconds to bring back that fresh-baked warmth and gooey chocolate sensation. This quick step makes your Chocolate Chip Zucchini Bread Recipe taste just like it came out of the oven all over again.
FAQs
Can I use a different type of flour for this bread?
While all-purpose flour is best for the texture and rise in this recipe, you can substitute whole wheat flour for a nuttier taste. Just keep in mind the bread might become denser and require a slightly longer bake time.
Do I need to peel the zucchini before shredding?
No peeling necessary! The skin adds color, nutrients, and moisture without impacting the flavor, so shredded zucchini with the skin left on works wonderfully here.
How can I make this recipe dairy-free?
Replace the melted unsalted butter with an equal amount of coconut oil or a plant-based butter substitute. Both options keep the bread moist and flavorful without dairy.
Why is it important not to overmix the batter?
Overmixing develops gluten and results in tougher bread. Stirring just until ingredients come together keeps the crumb tender and soft, which is especially important in a moist bread like this one.
Can I add nuts to this Chocolate Chip Zucchini Bread Recipe?
Absolutely! Chopped walnuts or pecans add a wonderful crunch and extra flavor. Stir in about 1/2 cup with the chocolate chips for an irresistible variation.
Final Thoughts
There really is something magical about this Chocolate Chip Zucchini Bread Recipe—the way it combines wholesome veggies with pockets of melted chocolate and cozy spices brings pure joy to every bite. Baking a loaf means filling your home with incredible aromas and creating a treat that’s perfect for sharing (or savoring all by yourself). I encourage you to give this recipe a try—you’ll discover why it quickly earns its place as a beloved classic in your baking repertoire.
Print
Chocolate Chip Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Chocolate Chip Zucchini Bread combines moist shredded zucchini with warm spices and melty chocolate chips for a tasty twist on traditional quick bread. Perfect for breakfast, snacks, or dessert, this loaf is tender, flavorful, and studded with sweet pockets of chocolate throughout.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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
Additional Ingredients
- 1 1/4 cups chocolate chips, divided (1 cup for batter, 1/4 cup for topping)
- 1 tablespoon turbinado sugar, for sprinkling on bread
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray to prevent sticking, then set it aside.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and kosher salt. This ensures the leavening agents and spices are evenly distributed in the bread.
- Combine Wet Ingredients: In a large bowl, stir the packed brown sugar, eggs, and melted unsalted butter until the mixture is smooth and fully combined. Then add the shredded zucchini and pure vanilla extract, mixing well until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined to avoid overmixing, which can lead to a tough texture. Fold in 1 cup of the chocolate chips delicately for even chocolate distribution.
- Prepare to Bake: Pour the batter evenly into the prepared loaf pan. Sprinkle the top with turbinado sugar for a sweet, crunchy finish and scatter the remaining 1/4 cup of chocolate chips on top to create extra chocolatey pockets.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 65 minutes, until the bread is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Bread: Remove the bread from the oven and let it rest in the pan for 10 minutes. Then loosen the edges with a bread knife, carefully remove the loaf from the pan, and cool completely on a wire rack before slicing for optimal texture and taste.
Notes
- Be careful not to overmix the batter to keep the bread tender.
- Use freshly shredded zucchini and squeeze out excess moisture if possible to avoid soggy bread.
- The turbinado sugar topping adds a pleasant crunch and slight sweetness to the crust.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
