Zucchini takes a turn on the sweet side with this extra-moist recipe for Chocolate Chip Zucchini Bread.
I am a big supporter of the culinary craze that is zucchini noodles. But there are times when summer’s most abundant bounty calls for something far more carbolicious. And cue the Chocolate Chip Zucchini Bread!
Step away from the spiralizer while you imagine this: Freshly grated zucchini folded into a flavor-packed quickbread batter studded with chocolate chips.
The result is extra-moist zucchini bread perfect for slicing and serving for breakfast, dessert or any meal in between.
Best of all, this quick and easy recipe makes not one, but two super-moist loves of zucchini bread. So that means there’s one for you and one to give to the kind soul who baked them. What’s that? That person is also you? Oh. How convenient.
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Zucchini surplus? Look no further than these additional recipes starring summer’s standout veggie.
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Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup vegetable oil
- 2 cups sugar
- 1 Tablespoon vanilla extract
- 2 cups grated zucchini
- 1 1/4 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350ºF. Line two 9x5-inch loaf pans with parchment paper then grease the parchment paper with cooking spray.
- In a large bowl, sift together the flour, salt, baking powder, baking soda, cinnamon and nutmeg.
- In a separate large bowl, whisk together the eggs, vegetable oil, sugar and vanilla extract until light and fluffy, about 2 minutes. Fold the dry ingredients into the wet ingredients just until combined. (The batter will be very thick.) Fold in the grated zucchini and chocolate chips.
- Divide the batter evenly between the two prepared pans and bake for 45 to 50 minutes until a toothpick inserted comes out clean. Remove the loaves from the oven and allow them to cool for 20 minutes in the pans then transfer them a cooling rack to cool completely. Slice and serve.
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Recipe adapted from AllRecipes.com.
Delicious, adored by family and friends. Easy to make and freezes well, make muffins too.
I’m so thrilled you enjoyed the recipe, Jane!
Delicious. Followed the recipe, cut the sugar by 1/2 cup, omitted the choco chips but added 1 can drained unsweeten crushed pineapple. Really, really good zuch bread. Thaks
I’m so glad you enjoyed the recipe!
Tried it for the first time, and had to substitute a few ingredients I thought I had, but didn’t – so I traded vegetable oil, for olive oil, and nutmeg for ground cloves, and it still turned out delicious!
Woohoo! I’m so thrilled you enjoyed the recipe, Helen!
I didn’t have any store bought eggs and because I halved the recipe, I needed 1.5 eggs! Haha! Luckily, I have chickens who lay a little smaller than large eggs so I just used two of those. Also, my bread was still pretty liquidy after 50 minutes, and I was positive it was at the right temperature and my oven tends to bake things quickly so I was a little worried. I ended up having to bake it for another 25-30 min. Maybe my zucchini was really wet. Anyways, it tasted great! Me and my family loved it!
I’m so glad you and your family enjoyed the recipe, Izzy!
Everyone raved about this just delicious. I did reduce sugar by half a cup and added some walnuts. Very light and yummy.
I’m so thrilled you enjoyed the recipe, Jane!
Best zucchini bread, I make this recipe all the time. Add walnuts or dark chocolate chips to switch it up.
I’m thrilled you’ve been enjoying the recipe!
Love how moist the zucchini bread is. I will use less sugar next time. I used apple pie spice(3 tsps) and titch more cinnamon. It was a hit with the family. Thank you for sharing your recipe.
I’m thrilled you enjoyed the recipe, Beth!
Great recipe – the loaf is extremely moist and has a nice balance of spices (I am a huge fan of cinnamon and nutmeg and you can really taste it in this recipe).
NOTE: I do reduce the sugar by half (I enjoy a less sweet loaf). The recipe still turns out perfectly. I haven’t tried it with the full sugar amount.
Excellent! I’m so thrilled you enjoyed the recipe, Ashlynn!
Very moist easy recipe but I found that 2 cups of sugar was way too much- I had a sugar head ache after eating one piece – i would decrease the amount the next time I make this recipe and suggest anyone who isn’t partial to super sweet breads to do the same. Otherwise great texture and moisture for sure!
I’m sorry you had that experience, Peggy. I look forward to hearing your results when you make it again with less sugar. :)
I’ve never made zucchini bread before but I wanted a recipe with chocolate chips and decided to give this one a try. I mostly followed the recipe as is (the only variations I made was to use an entire bag of mini chocolate chips, and to substitute pumpkin spice for nutmeg because I didn’t have any nutmeg on hand). It definitely has more cinnamon than I had expected but it was still good. Shared some with a friend and her little one and they both liked it a lot!
I’m thrilled you enjoyed the recipe, Marilyn!
First time making Zucchini Bread and I have to say, it is do die for! I am hooked. I wrote it down and put it in my recipe box! This will definitely be the only Zucchini bread I will make! Also, for a yummy twist, I used espresso chocolate chips (I didn’t have semi sweet on hand) and they were fantastic with the cinnamon and nutmeg! Thank you so much!
Love the idea of using espresso chocolate chips, Stephanie! I’m so glad you enjoyed the recipe!
Our family and friends all time favourite. Easy recipe too!
I’m so thrilled to read this!