If you’re looking for a delicious way to sneak some veggies into your sweet treats, this Chocolate Chip Zucchini Bread Recipe is an absolute winner. It perfectly balances the moistness of shredded zucchini with the rich, melty goodness of chocolate chips, all wrapped up in warm spices like cinnamon and nutmeg. Each bite is a cozy mix of soft, flavorful bread studded with indulgent chocolate and crunchy walnuts. Whether you’re making it for breakfast, a snack, or a dessert, this bread feels like a hug in food form.
Ingredients You’ll Need
Gathering simple, everyday ingredients is what makes this Chocolate Chip Zucchini Bread Recipe so approachable. Every component plays a key role—from the shredded zucchini that brings moisture without overpowering, to the combination of brown and white sugar that provides depth and sweetness. Plus, the spices and chocolate chips really elevate the flavor to a new level of yum.
- 2 eggs: These give the bread structure and a light, fluffy texture.
- ¼ cup of brown sugar: Adds rich sweetness and a hint of molasses flavor.
- 1 cup of white sugar: Balances the brown sugar for a well-rounded sweetness.
- 2 teaspoons of vanilla extract: Enhances the overall aroma and flavor.
- ½ cup of vegetable oil: Keeps the bread moist and tender without heaviness.
- 1 cup of shredded zucchini: The star veggie that adds moisture and nutrition subtly.
- 1 ½ cups of flour: The foundation for the bread’s soft crumb.
- ½ teaspoon of salt: Balances the sweetness and boosts flavor.
- ½ teaspoon of baking powder: Helps the bread rise to a perfect loaf.
- 1 teaspoon of baking soda: Works with the acidic ingredients for lift.
- ¼ teaspoon of nutmeg: Adds a warm, cozy spice note.
- 1 ½ teaspoons of cinnamon: Brings a comforting, familiar flavor.
- ½ cup of chopped walnuts: Provides crunch and nutty complexity.
- ½ cup of semi-sweet chocolate chips: The irresistible melty pockets of chocolate magic.
How to Make Chocolate Chip Zucchini Bread Recipe
Step 1: Prepare Your Oven and Wet Ingredients
Start by preheating your oven to 350 degrees F to get a nice even heat for baking. In a large bowl, whisk together the eggs with both the brown and white sugars until the mixture is smooth and slightly thickened. This process ensures your bread will have a consistent sweetness and nice texture.
Step 2: Incorporate Zucchini, Vanilla, and Oil
To the egg and sugar mixture, gently whisk in your shredded zucchini, vanilla extract, and vegetable oil. The zucchini adds moisture without sogginess, while the vanilla and oil contribute to the rich flavor and tender crumb you’re aiming for.
Step 3: Combine Dry Spices and Leavening
In a separate bowl, mix together salt, baking powder, baking soda, nutmeg, and cinnamon. Set aside about two tablespoons of this flour and spice blend — you’ll use that shortly to coat the walnuts and chocolate chips, which helps them distribute evenly in the batter and prevents sinking.
Step 4: Coat the Walnuts and Chocolate Chips
Toss the chopped walnuts and chocolate chips in the reserved two tablespoons of the flour and spice mixture. This little extra step keeps your mix-ins suspended throughout the bread so that every slice has just the right amount of crunch and melty chocolate.
Step 5: Mix Flour with Wet Ingredients
Add the remaining flour mixture to your zucchini and egg mix, gently whisking it together. Be careful not to overmix at this stage; you want the ingredients just combined to keep the bread tender and moist, not tough.
Step 6: Fold in Walnuts and Chocolate Chips
Finally, fold the coated walnuts and chocolate chips into the batter. This ensures even distribution of delicious pockets of texture and chocolate throughout your loaf.
Step 7: Bake to Perfection
Pour the batter into a parchment-lined and greased bread pan, smoothing the top. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen will tell you something wonderful is happening!
Step 8: Cool and Enjoy
Once baked, allow your bread to cool for about 10 minutes in the pan. This gives it a chance to set up so it slices beautifully. Then, slice and get ready to dig into your freshly made Chocolate Chip Zucchini Bread Recipe.
How to Serve Chocolate Chip Zucchini Bread Recipe
Garnishes
A light dusting of powdered sugar or a smear of softened butter is all you need to dress this bread up. Freshly whipped cream or a dollop of cream cheese frosting also beautifully complement the warm spices and chocolate chips.
Side Dishes
This zucchini bread pairs wonderfully with a cup of coffee or tea in the morning. For a heartier snack, enjoy it alongside a bowl of fresh fruit or yogurt to balance the sweetness with a bit of freshness.
Creative Ways to Present
Turn slices of your Chocolate Chip Zucchini Bread into delightful French toast, or cut into cubes to add to a brunch bread pudding. It’s versatile enough to be a charming gift to neighbors or a crowd-pleaser at potlucks when sliced and arranged on a pretty platter.
Make Ahead and Storage
Storing Leftovers
Store any leftover zucchini bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. This keeps it moist and fresh, perfect for quick snacks or breakfast on the go.
Freezing
Wrap the bread tightly in plastic wrap and then foil before freezing. It freezes beautifully for up to 3 months. When you’re ready, just thaw overnight at room temperature for ready-to-eat deliciousness.
Reheating
Warm slices briefly in the microwave or oven to bring back that freshly baked feel. A quick 15 seconds in the microwave or 10 minutes at 300 degrees F in the oven will revive its soft texture and melt the chocolate chips just right.
FAQs
Can I use shredded carrots instead of zucchini?
Absolutely! Shredded carrots work well and bring their own natural sweetness, making the bread just as moist and flavorful with a slightly different twist.
Do I need to peel the zucchini before shredding?
Not at all. The skin is tender and adds nice color and nutrients to your bread, plus the shredding softens it so it’s barely noticeable in the final texture.
Can I make this bread gluten-free?
Yes, swapping the regular flour for a gluten-free all-purpose blend works, but be sure it contains xanthan gum for structure. The texture might be slightly different but still delicious.
What if I don’t have walnuts or prefer no nuts?
You can simply omit the walnuts without affecting the overall bread quality. For extra crunch, try substituting with pumpkin seeds or leaving them out altogether to keep it nut-free.
How do I know when the zucchini bread is done baking?
The best test is to insert a toothpick into the center — if it comes out clean or with just a few moist crumbs, your bread is perfectly baked and ready to cool.
Final Thoughts
This Chocolate Chip Zucchini Bread Recipe is a true delight for anyone who loves comforting baked goods with a little extra surprise inside. It’s simple enough for weeknight baking but special enough to share with friends and family. Trust me, once you try it, this recipe will become a go-to favorite that’s loved by kids and grown-ups alike. Happy baking!
Print
Chocolate Chip Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and moist Chocolate Chip Zucchini Bread that combines the subtle sweetness of zucchini with chocolate chips and walnuts for a perfect balance of flavors. This easy-to-make bread is ideal for breakfast, snacks, or dessert and offers a fantastic way to incorporate vegetables into your baked treats.
Ingredients
Wet Ingredients
- 2 eggs
- ¼ cup of brown sugar
- 1 cup of white sugar
- 2 teaspoons of vanilla extract
- ½ cup of vegetable oil
- 1 cup of shredded zucchini
Dry Ingredients
- 1 ½ cups of flour
- ½ teaspoon of salt
- ½ teaspoon of baking powder
- 1 teaspoon of baking soda
- ¼ teaspoon of nutmeg
- 1 ½ teaspoons of cinnamon
Add-ins
- ½ cup of chopped walnuts
- ½ cup of semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the bread.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, brown sugar, and white sugar until the mixture is smooth and well combined.
- Add Zucchini and Flavors: Gently whisk in the shredded zucchini, vanilla extract, and vegetable oil until everything is evenly incorporated.
- Prepare Dry Mixture: In a smaller bowl, combine the salt, baking powder, baking soda, nutmeg, and cinnamon. Mix these thoroughly and then set aside two tablespoons of this combined flour mixture.
- Coat Walnuts and Chocolate Chips: In a small bowl, toss the chopped walnuts and semi-sweet chocolate chips with the reserved two tablespoons of the flour mixture. This helps prevent them from sinking to the bottom of the bread during baking.
- Combine Flour and Wet Ingredients: Add the remaining flour mixture to the zucchini mixture and gently whisk to combine. Be careful not to overmix to keep the bread tender.
- Fold in Add-ins: Carefully fold in the coated walnuts and chocolate chips to distribute them evenly throughout the batter.
- Bake the Bread: Pour the batter into a parchment-lined and greased bread pan. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before slicing and serving.
Notes
- Make sure to shred the zucchini finely and squeeze out excess moisture to avoid soggy bread.
- Using parchment paper helps with easy removal of the bread from the pan.
- Do not overmix the batter once the flour is added to keep the bread light and fluffy.
- Walnuts can be substituted with pecans or omitted for a nut-free version.
- This bread stores well in an airtight container at room temperature for up to 3 days or can be frozen for up to 3 months.
