Chocolate chip zucchini bread is a moist, tender quick bread that’s perfect for using up extra zucchini from your garden or the market. The addition of chocolate chips turns this classic loaf into a comforting treat that’s easy enough for anyone to bake, even if you’re new to the kitchen. With simple steps and pantry staples, you’ll have a delicious, chocolate-studded bread ready to enjoy in no time.
Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1/2 cup (120ml) vegetable oil (such as canola or sunflower)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (about 200g) grated zucchini (from about 1 medium zucchini, unpeeled)
- 3/4 cup (125g) semi-sweet chocolate chips (plus extra for topping, optional)
- 1/2 cup (60g) chopped walnuts or pecans (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with nonstick spray or line it with parchment paper for easier removal.
- Grate the zucchini: Wash and dry the zucchini. Trim the ends, then grate it on the large holes of a box grater. Measure out 1 1/2 cups (don’t pack it tightly). If the zucchini seems very wet, gently squeeze out excess moisture using a clean kitchen towel, but don’t wring it dry—some moisture is needed for a tender bread.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Set aside.
- Combine wet ingredients: In a large bowl, whisk the eggs, granulated sugar, and brown sugar until well combined and slightly frothy. Add the oil and vanilla extract, whisking until smooth.
- Add zucchini: Stir the grated zucchini into the wet mixture until evenly distributed.
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix; a few small streaks of flour are okay.
- Fold in chocolate chips (and nuts): Gently fold in the chocolate chips and nuts, if using. Reserve a tablespoon or two of chocolate chips to sprinkle on top if desired.
- Pour into pan: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips if you like.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay, but no wet batter). If the top is browning too quickly, loosely tent with foil around the 40-minute mark.
- Cool: Remove the bread from the oven and let it cool in the pan for 10–15 minutes. Then, transfer to a wire rack to cool completely before slicing for best texture.
Tips
- Substitutions: You can swap whole wheat flour for up to half of the all-purpose flour for a heartier texture. Try mini chocolate chips for a more even chocolate distribution, or use dark chocolate for a richer flavor.
- Don’t overmix: Stir the batter just until the flour disappears. Overmixing can make your bread dense instead of tender.
- Grating zucchini: No need to peel the zucchini—the skin is soft and adds color and nutrients. Just trim the ends and grate.
- Storage: Make sure the bread is completely cool before wrapping to prevent sogginess. Store as directed below for best freshness.
Serving Suggestions
- Breakfast or Snack: Enjoy a slice warm or at room temperature, plain or with a smear of butter or cream cheese.
- Coffee or Tea: Serve with your morning coffee or afternoon tea for a sweet treat.
- Dessert: Dress up a slice with a scoop of vanilla ice cream or a drizzle of chocolate sauce for a simple dessert.
- Lunchbox: Wrap individual slices and pack them in lunchboxes for a homemade snack on the go.
Variations
- Nut-free: Omit the nuts for a nut-free version, or replace with sunflower seeds for crunch.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend. Check that your chocolate chips are gluten-free.
- Vegan: Substitute the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit to gel), and use dairy-free chocolate chips.
- Spiced: Add 1/4 teaspoon ground ginger or allspice for extra warmth.
- Double chocolate: Replace 1/4 cup of the flour with unsweetened cocoa powder for a chocolatey loaf.
Storage and Reheating
- Room Temperature: Store completely cooled zucchini bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage (up to 5–6 days), refrigerate the bread. Wrap well to prevent drying out, and let slices come to room temperature or warm briefly before serving.
- Freezer: Zucchini bread freezes well for up to 3 months. Wrap the whole loaf or individual slices tightly in plastic wrap, then foil, and place in a freezer bag. Thaw overnight in the refrigerator or at room temperature for a few hours.
- Reheating: Warm slices in the microwave for 10–15 seconds, or in a toaster oven for a few minutes, to refresh texture and bring out flavors.
Frequently Asked Questions
- Do I need to peel the zucchini before grating?
- No, there’s no need to peel zucchini for this bread. The skin is tender and adds color and nutrients. Just wash, trim the ends, and grate.
- Why is my zucchini bread soggy in the middle?
- This can happen if the zucchini is too wet or the bread is underbaked. Gently squeeze out excess moisture from grated zucchini, and check for doneness by inserting a toothpick into the center. If it comes out with wet batter, bake for a few more minutes, checking every 5 minutes.
- Can I make muffins instead of a loaf?
- Yes! This batter works well for muffins. Line a standard muffin tin with paper liners and fill each about 2/3 full. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick in the center comes out clean.
- Can I reduce the sugar?
- You can reduce the sugar by up to 1/4 cup total without drastically affecting the texture, though the bread will be less sweet. If you reduce it more, the texture may become drier and less tender.
- What’s the best way to grate zucchini?
- Use the large holes of a box grater for best results. You can also use a food processor with a grating attachment. Avoid dicing or blending, as this can make the bread dense.
- Is it safe to eat zucchini bread left out overnight?
- Yes, as long as the bread is covered and your kitchen isn’t especially hot or humid, it’s safe to leave zucchini bread at room temperature for up to 2 days. For longer storage or in very warm conditions, refrigerate or freeze.
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Chocolate Chip Zucchini Bread Recipe for Beginners