Oh my gosh, let me tell you about my summer obsession – this chocolate chip zucchini bread! It all started when my neighbor dropped off a giant zucchini from her garden (you know how zucchini plants just take over). I was skeptical at first – veggies in my dessert? But trust me, this quick bread is magic. The zucchini keeps it crazy moist while the chocolate chips make it feel indulgent. My kids gobbled it up without even realizing they were eating vegetables! Now I make double batches every weekend because they disappear so fast. The best part? That perfect balance where you get just enough chocolate in every bite without overpowering the subtle sweetness of the zucchini. You’re gonna love this!
Why You’ll Love This Chocolate Chip Zucchini Bread
Listen, I get excited just thinking about this bread, and here’s why you will too:
- Moist for days: That zucchini works magic – no dry crumbs here!
- Easy-peasy: One bowl, no fancy equipment – just stir and bake
- Sneaky veggies: Kids (and picky adults) will never know it’s packed with zucchini
- Perfect balance: Chocolate chips make it feel like dessert, not “health food”
- Breakfast-worthy: I may or may not eat it warm with my morning coffee (every. single. day.)
Ingredients for Chocolate Chip Zucchini Bread
Okay, let’s talk ingredients – and I mean the right ingredients. This isn’t one of those “oh just throw in whatever” situations. Every item here plays a special role in making this zucchini bread absolutely perfect. Here’s what you’ll need:
- 2 cups all-purpose flour, the backbone of our bread
- 1 tsp baking soda + ½ tsp baking powder our rising dream team
½ tsp salt – balances all the sweetness
- 1 tsp cinnamon that warm, cozy magic
- ½ cup vegetable oil keeps everything tender (don’t skimp!)
- ¾ cup granulated sugar, just sweet enough
- 2 large eggs at room temp, please!
- 1 tsp vanilla extract, the flavor booster
- 1½ cups shredded zucchini, squeeze out that extra water (trust me on this)
- 1 cup semi-sweet chocolate chips, my personal must-have
Pro tip from my many trials: Use a clean kitchen towel to wring out the zucchini. You’ll be shocked at how much water comes out! And while we’re at it, splurge on the good chocolate chips. Life’s too short for waxy chocolate.
How to Make Chocolate Chip Zucchini Bread
Alright, let’s get baking! I’ve made this recipe so many times I could probably do it in my sleep, but I’ll walk you through each step so yours turns out perfect on the first try. The secret is in the mixing, too much and your bread gets tough, too little and it won’t rise right. Let’s hit that sweet spot together!
Step 1: Prep the Batter
First things first, preheat that oven to 350°F (175°C). While it’s heating up, grab two bowls (one big, one medium) and let’s get mixing. In the big bowl, whisk together your dry ingredients: flour, baking soda, baking powder, salt, and that glorious cinnamon. Get them really well combined so every bite has that perfect spice balance.
Now for the wet stuff! In your medium bowl, whisk together the oil and sugar until they look like golden silk. Crack in those room-temperature eggs (cold eggs make the batter clumpy, learned that the hard way!) and splash in the vanilla. Keep whisking until everything’s smooth and slightly frothy. This is where the magic starts!
Step 2: Combine and Bake
Time to bring it all together! Pour your wet ingredients into the dry ingredients and gently stir I use a wooden spoon and make about 10-12 lazy circles. Stop when you still see streaks of flour; that’s perfect. Now fold in your squeezed-dry zucchini (don’t skip the squeezing!) and chocolate chips with just 4-5 more folds. The batter should be thick but still pourable.
Scrape it all into your greased loaf pan and pop it in the oven. Set a timer for 50 minutes, but don’t go too far! At 50 minutes, do the toothpick test if it comes out with a few moist crumbs, you’re golden. If not, give it another 5-10 minutes. When it’s done, let it cool in the pan for 10 minutes (I know, the wait is torture!) before turning it out onto a rack. The smell alone will have your whole family gathered in the kitchen!
Tips for Perfect Chocolate Chip Zucchini Bread
After burning more loaves than I’d care to admit (oops!), here are my hard-earned secrets:
- Squeeze it like you mean it: Wrap that shredded zucchini in a clean towel and wring out every drop of water you can. Your bread will thank you!
- Watch like a hawk: Set multiple timers. Zucchini bread goes from perfect to dry in minutes. Pull it when a toothpick shows moist crumbs.
- Spice it up: A pinch of nutmeg or cloves takes this from good to “where’s the rest?” amazing.
- Chip savvy: Toss chocolate chips in flour before folding in to prevent sinking to the bottom.
- Patience pays: Let it cool completely before slicing I know it’s hard, but it’s worth the wait!
Variations for Chocolate Chip Zucchini Bread
Here’s the fun part: making this recipe your own! Over the years, I’ve played with so many versions of this zucchini bread (all in the name of research, of course). My favorite twists:
- Nutty crunch: Fold in ½ cup chopped walnuts or pecans with the chocolate chips
- White chocolate dream: Swap semi-sweet chips for white chocolate (my niece’s favorite!)
- Spice lover’s delight: Add ½ tsp nutmeg and a pinch of cloves to the dry ingredients
- Gluten-free magic: Use 1-to-1 gluten-free flour; it works like a charm!
The best part? However you tweak it, that zucchini keeps everything deliciously moist. Now go get creative!
Serving and Storing Chocolate Chip Zucchini Bread
Now let’s talk about keeping this beauty fresh! My family can never wait; we slice it warm and watch the chocolate chips melt into gooey perfection. But if you have any leftovers (lucky you!), here’s how to handle them:
- Room temp is best: Store wrapped in foil or in an airtight container for up to 3 days. The zucchini keeps it surprisingly moist!
- Freeze like a pro: Slice it first, then wrap individual pieces in plastic wrap. Pop them in a freezer bag, perfect for quick breakfasts or snacks for months.
- Revival trick: Thaw frozen slices at room temperature, or zap them for 15 seconds in the microwave for that fresh-from-the-oven feel.
Pro tip: I always keep a few slices in the freezer for unexpected guests, just pull them out when the doorbell rings!
Nutritional Information for Chocolate Chip Zucchini Bread
Now, I’m no nutritionist, but here’s the scoop on what’s in each slice of this delicious bread (based on my ingredients). Remember, these numbers might change depending on your chocolate chips or if you add nuts! Each serving has about:
- 220 calories guilt-free indulgence!
- 10g fat, mostly from the good stuff (oil and chocolate)
- 30g carbs, including 1g fiber, from that sneaky zucchini
- 3g protein, hey, every bit counts, right?
And yes, I totally count the zucchini as a vegetable serving. A mom can dream!
Frequently Asked Questions
Can I freeze chocolate chip zucchini bread?
Absolutely! In fact, I always make extra loaves to freeze. Just slice it first, wrap each piece tightly in plastic wrap, then pop them in a freezer bag. They’ll stay perfect for up to 3 months. When the craving hits, thaw at room temperature or microwave for 15 seconds tastes just like fresh-baked!
Can I reduce the sugar in this recipe?
You sure can, but hear me out first. The sugar helps balance the zucchini’s moisture. I’ve tried cutting it to ½ cup, and it still works, but the texture changes slightly. If you’re watching sugar, try using mini chocolate chips so you get chocolate in every bite without needing extra sweetness.
Why does my zucchini bread sink in the middle?
Oh, honey, I’ve been there! Usually it means either: 1) your baking soda/powder is old (check those expiration dates!), 2) you overmixed the batter (gentle folds only!), or 3) you opened the oven door too soon. Wait at least 50 minutes before peeking!
Can I use frozen zucchini?
Technically, yes, but fresh is SO much better. Frozen zucchini releases way more water when thawed, which can make your bread soggy. If you must use frozen, thaw it completely, squeeze out every drop of liquid, then pat dry with paper towels.
How do I know when it’s done baking?
The toothpick test is your best friend here! Insert it near the center. If it comes out with a few moist crumbs (not wet batter), you’re golden. The top should be springy to the touch, too. Remember, it keeps cooking a bit as it cools!
Final Thoughts
There you have it, my absolute favorite way to use up summer zucchini! Give this recipe a try and let me know how it turns out. I bet it’ll become your new go-to treat too. Happy baking!
For more delicious recipes and cooking inspiration, check out Family Tastes.
Print
Irresistible Chocolate Chip Zucchini Bread That’s Secretly Healthy
- Total Time: 70 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A moist and flavorful quick bread that combines zucchini with chocolate chips for a delicious treat.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups shredded zucchini
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, mix oil, sugar, eggs, and vanilla until smooth.
- Stir the shredded zucchini into the wet ingredients.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Squeeze excess moisture from zucchini before adding to the batter.
- For extra flavor, add a pinch of nutmeg or cloves.
- Store at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg